Refreshing Summer Squash Salad Recipe

Toss yellow squash and zucchini with salt in a large bowl.

Whisk mint olive oil lemon juice lemon zest and black pepper in a small bowl; pour over squash mixture. Toss to coat.

Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp about 2 minutes.

Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.