For The Kinfolk Table (Artisan Books, 2013), author Nathan Williams has traveled the world, collecting recipes from a wide-ranging circle of home cooks who are both reinventing and rediscovering the joy of casual entertaining. Williams takes us into the home of each of these contributors — chefs, bakers, writers, bloggers, artisans, and artists — capturing what makes them each remarkable, and drawing out the rituals and traditions that bring loved ones to share their table. The following recipe for summer squash and tomato salad comes from Sarah and David Winward of Salt Lake City.
Summer Squash and Tomato Salad
• 3 tablespoons extra-virgin olive oil
• 3 summer squash, sliced lengthwise 1/4 inch thick (see note)
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• Kernels from 1 ear corn
• 2 radishes, sliced 1/8 inch thick (see note)
• 3 cups cherry tomatoes, halved
• 4 cups arugula
• 1 cup shaved pecorino Romano cheese
• Balsamic vinegar (optional)
• Light salad dressing of choice (optional)
1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
2. Cook the squash, stirring carefully, adding the thyme and seasoning with salt and pepper, for 3 to 4 minutes or until tender.
3. Transfer the squash to a salad bowl.
4. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat until shimmering.
5. Add the corn and season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until tender and beginning to brown.
6. Scrape the corn into the salad bowl.
7. Add the radishes, tomatoes, arugula, and cheese to the salad bowl and toss gently to combine, being careful not to tear the squash ribbons.
8. Drizzle with balsamic vinegar or dressing if desired. Serve.
Note: A mandoline is the most efficient tool for thinly slicing vegetables. If you don’t have one, use a very sharp chef’s knife.
Excerpted from The Kinfolk Table by Nathan Williams (Artisan Books). Copyright (c) 2013. Photographs by Parker Fitzgerald.