Stacked Summer Salad

Stacked Summer Salad

This salad can be made up to 8 hours in advance.

1. Thinly slice zucchini and squash on a mandoline.
2. Salt zucchini lightly and place in a colander to drain (about 15 minutes).
3. Thinly slice red onion and carrot on a mandoline.
4. Rinse zucchini and pat dry.
5. Layer zucchini, squash, carrots, onion, and pesto in a 2 quart rectangular or square dish.
6. Repeat layers.
7. If there is liquid in the dish, drain excess.
8. Garnish with shaved parmesan and basil.  (I turned mine upside down to serve, so you are really garnishing the bottom.)
9. Garnish the serving dish with any extra pesto.

I thought this would collapse but it held together very well. I held it with one hand and sliced it with a serrated knife. Worked great!!