Shaved Summer Squash with Lemon-Thyme Vinaigrette

• BASIC-EASY
• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 3 tablespoons fresh lemon juice
3. 1 teaspoon white wine vinegar
4. Salt and freshly ground pepper
5. 2 pounds assorted yellow and green summer squash, such as yellow crookneck and baby zucchini, sliced lengthwise paper-thin on a mandoline
6. 1 teaspoon lemon thyme leaves
7. Aleppo pepper, for sprinkling (see Note)

1. In a small bowl, combine the olive oil with the lemon juice and vinegar and season with salt and pepper.
2. In a large bowl, toss the sliced squash with the vinaigrette. Transfer to a large platter. Sprinkle with the lemon thyme and the Aleppo pepper and serve right away.