1 yellow squash
1/2 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup fresh basil leaves
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon himalayan sea salt
1-Slice zucchini and yellow squash lengthwise into thin ribbons using a mandolin slicer.
2-Toss zucchini, squash, cherry tomatoes gently with lemon juice and olive oil.
3-Top with crumbled feta cheese.
4-Add salt to taste.
5-Garnish basil leaves.