This is a quick, colorful salad made for hot summer days when zucchini is flowing from the garden (and when you don’t want to heat up the kitchen by turning on the oven or stove). For this recipe, it’s best to use small to medium sized squash, as larger squash will have tougher skin and larger seeds. This recipe is lightly adapted from my favorite new cookbook – 'Ruffage' by Abra Berens. Abra has a background as a farmer, she got her culinary training at Ballymaloe (which where I also attended culinary school), and today she is the chef at Granor Farm in Three Oaks, Michigan. Ruffage is an ode to vegetables and all their nuances, and this cookbook will give you the tools + practical know-how to bring out the best in your vegetables. Keep reading for the full recipe!