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Refreshing Summer Squash Salad
From Allrecipes.com. This comes together really fast and is tasty leftover as well. The proscuitto is optional. I didn't use it and I didn't miss it.
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese
Toss yellow squash and zucchini with salt in a large bowl.

Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.

Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.

Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.