![Raw Squash Salad](http://india1948.com/cdn/shop/articles/Raw_Squash_Salad_2_1000x.jpg?v=1677180913)
30 Min
DF
GF
V
Raw Squash Salad
Inspiration comes from many places, nostalgic memories, a flavor I am trying to chase, an exciting new ingredient, an old magazine clipping or, quite simply, from dining out.
Last week, with some co-workers, I ventured out to Coltivare, a cozy neighborhood restaurant, and garden in the Heights. After ordering a couple of appetizers, the ever-popular pizzas, and spreads, the first thing that arrived on our table was a zucchini and cucumber carpaccio. We had not ordered it, but Ryan Pera, Coltivare’s chef, and co-owner was in the kitchen and glanced over at our table with a smile.
With most farm stands currently in full-blown zucchini harvest mode, I felt I had run the gamut of tasting zucchini dishes. I was wrong. This one blew me away.
Crisp, chilled, thinly sliced zucchini and cucumbers spread on a plate, topped with aromatic herbs, toasted walnuts, tiny chunks of aged cheese, and a simple vinaigrette. I can see why Ryan wanted us to taste that salad. We had a wonderful meal that night, but I couldn’t wait to re-create a version of that salad — and here it is. I swapped out the cheese for tiny bites of freshly minced ginger, but feel free to use your favorite aged cheese instead.
Inspiration comes from many places, nostalgic memories, a flavor I am trying to chase, an exciting new ingredient, an old magazine clipping or, quite simply, from dining out.
Last week, with some co-workers, I ventured out to Coltivare, a cozy neighborhood restaurant, and garden in the Heights. After ordering a couple of appetizers, the ever-popular pizzas, and spreads, the first thing that arrived on our table was a zucchini and cucumber carpaccio. We had not ordered it, but Ryan Pera, Coltivare’s chef, and co-owner was in the kitchen and glanced over at our table with a smile.
With most farm stands currently in full-blown zucchini harvest mode, I felt I had run the gamut of tasting zucchini dishes. I was wrong. This one blew me away.
Crisp, chilled, thinly sliced zucchini and cucumbers spread on a plate, topped with aromatic herbs, toasted walnuts, tiny chunks of aged cheese, and a simple vinaigrette. I can see why Ryan wanted us to taste that salad. We had a wonderful meal that night, but I couldn’t wait to re-create a version of that salad — and here it is. I swapped out the cheese for tiny bites of freshly minced ginger, but feel free to use your favorite aged cheese instead.
![Raw Squash Salad](http://india1948.com/cdn/shop/articles/Raw_Squash_Salad_2_1000x.jpg?v=1677180913)
30 Minutes
4
![](http://india1948.com/cdn/shop/files/citrus_1000x.png?v=1683004835&13332)
Notes & Variations
- Pick small zucchini or yellow squash, they are slightly more tender and have fewer seeds.
- Crumble goat or a favorite aged cheese over the salad.
- Substitute sliced garlic cloves instead of ginger.
![](http://india1948.com/cdn/shop/files/citrus_1000x.png?v=1683004835&13332)
Notes & Variations
- Pick small zucchini or yellow squash, they are slightly more tender and have fewer seeds.
- Crumble goat or a favorite aged cheese over the salad.
- Substitute sliced garlic cloves instead of ginger.
Tags:
Tags:
![](http://india1948.com/cdn/shop/files/Roasted_Butternut_Squash_with_Pumpkin_Seed_Masala_1_4c0bdbee-57af-405a-97a4-12f80e1d811e_1000x.jpg?v=1680105764)
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