To prepare squash ribbons, peel summer squash using a vegetable peeler or spiralizer. (Make sure to stop once you hit the seed section of the squash. Reserve for soup or vegetable stock).

To prepare salad dressing, whisk rice vinegar, soy sauce, olive oil, crushed garlic together until emulsified and creamy.

Pour desired amount of dressing over summer squash ribbons. Combine chopped basil, crumbled feta and toasted pine nuts. Serve immediately.

ALSO TRY GRILLED SUMMER SQUASH STEAKS