Recipe Details

This inspired no-cook preparation for summer squash gets bold flavor from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler.

For the Red Curry Vinaigrette:

  1. For the vinaigrette, mix first 6 ingredients in small bowl until well blended. Set aside.

For the Squash Ribbon Salad:

  1. Cook pancetta in medium sauté pan on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.
  2. Trim squash ends. Slice into ribbons with vegetable peeler or mandolin.

For Assembly, Garnish & Serving:

  1. Place squash ribbons and tomatoes on serving platter. Drizzle with vinaigrette. Sprinkle with pancetta. Serve immediately.