Ingredients

  • 2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
  • 2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
  • Himalaya pink salt and fresh ground pepper to taste
  • 1 tbsp. extra virgin olive oil
  • 1 cup grape or cherry tomatoes, halved
  • 5 oil-packed fire-roasted sun-dried tomatoes, drained and thinly sliced
  • ½ shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp. finely chopped fresh basil
  • 1 tsp. finely chopped fresh oregano
  • 2 oz. fresh soft goat cheese, crumbled

Directions

  1. In a large bowl, gently toss together all the ingredients except the goat cheese.
  2. Transfer to a platter, top with goat cheese, and serve immediately. Serves 6.