The end of summer is fast approaching, but my crisper drawer is still jam packed with summer produce. Here’s a quick and delicious way to get rid of the last of summer’s bounty. My farmer’s market carpaccio is a vegetarian riff on the Italian classic. Paper thin slices of zucchini, yellow squash, radish, Persian cucumber, and red onion get tossed in a garlicky red wine vinaigrette, topped with crunchy chopped almonds, nutty parmesan cheese, and fresh basil. It’s best served immediately at room temperature and for a large crowd.

Make this one before the leaves start turning colors. It’s the perfect end of summer dish.

Farmer’s Market Carpaccio

Ingredients:

3 Persian cucumbers

2 small yellow squash

2 small zucchini

1/4 medium red onion

1 clove garlic, grated

1/4 C red wine vinegar

1/2 C olive oil

1 tsp kosher salt

1 Tbsp chopped almonds

basil

parmesan cheese

Maldon sea salt

Slice veggies on a mandolin on the thinnest setting. You want paper thin slices, so that they are almost translucent. Rinse the onions under cold water to remove some of the sharp bite. Let them drain before adding to the salad bowl. Place all the veggies in a large bowl.

Make dressing. In a large jar, combine grated garlic, red wine vinegar, olive oil, and kosher salt. Shake until emulsified.

Spoon dressing over the salad and toss to coat. I used just about all the dressing, but dress to your taste. Top with chopped almonds, basil leaves, large shavings of parmesan cheese, and a sprinkle of flaky sea salt.

Serve immediately at room temperature. The components of the salad can be made ahead of time, but don’t assemble until you are ready to serve.