Summer squash salad with herbs and pecorino fresco

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

1 pound small, young summer squashes (about 8), cut into 1/ 4 inch-thick rounds (halved if large)

2 tablespoons fresh oregano or thyme leaves

1 tablespoon extra-virgin olive oil

Freshly ground pepper

6 ounces pecorino fresco, crumbled (about 1 1 / 2 cups)

• Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.

SERVES 6