3-4 medium summer squash, shredded in food processor
2-3 Tbsp. fresh basil, chopped
3-4 Tbsp. Parmesan cheese, freshly grated
1-2 Tbsp. garlic scapes (or minced garlic), chopped

Dressing:
¼ cup (60 ml) red wine vinegar
¼ cup (60 ml) olive oil
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar

Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions. Serves 4-6.

(contributed by former CSA member, Frieda McCullough)