• 2 lbs. summer squash (mix of yellow crookneck, as well as medium and baby green zucchini)
  • 10 mint leaves, torn
  • 4 squash blossoms, stemmed and torn in half
  • 2 Thai chiles, thinly sliced
  • ¼ c. pine nuts, toasted
  • Juice and zest of ½ a lemon
  • 2 Tbs. white wine vinegar
  • 2 Tbs. any Carter & Cavero EVOO
  • Sea salt, to taste
  • ¼ lb.  pecorino cheese, shaved


  1. Using a mandoline or a vegetable peeler, shave the zucchini into very thin strips and the yellow crookneck squashes into round coins over a large bowl. Add the mint, squash blossoms, Thai chile, pine nuts, juice and zest of lemon, vinegar and olive oil to the squash. Sprinkle heavily with salt and gently toss. 2. Transfer the salad onto a platter. Top with the shaved pecorino and serve.

*An original Carter & Cavero recipe adaptation from