1 pound zucchini, or other/mixed summer squash
1 tablespoon coarse salt or as needed
3 cups seeded tomatoes, cut into ¼-inch dice
4 tablespoons chopped fresh mint, cilantro, or basil (You could combine mint and cilantro if you wish)
2 tablespoons chopped fresh flat leaf parsley
3-4 cups lettuce such as oak leaf, washed and dried, torn into smallish bite-sized bits
Flaky salt (Maldon or something like) and pepper to taste
1 recipe White Balsamic Vinaigrette with a Little Garlic (See recipe), as needed
¼ cup lightly toasted pine nuts
¼-½ cup shallot quickles
¼-cup heaping thinly sliced small scallions slice diagonally ½-inch long
Cut the ends from the squash, and use a mandolin/Ben Riner or sharp knife and slice the squash across into 1/8th inch slices.
Put the squash into a large non-reactive vessel and scatter with salt, gently turning so the salt gets to all the squash. Let squash sit for 10 minutes, then test to see if the squash has become pliable. If it still is brittle, let sit 5 minutes more. Rinse the squash well to remove the salt, then pat dry and drain in a colander.
While the squash dries, put the tomatoes into a non-reactive bowl and lightly dress. Use just enough to season the tomatoes, but not so much you mask the flavor of the tomatoes. Scatter with half the herbs and gently toss to mix evenly into the tomatoes. Set aside.
When the squash is dry, arrange it on a platter or plates. Drizzle lightly with the dressing, and dust the surface with the herbs. Season lightly with pepper and dust the center, where the tomatoes will be, with a little flaky salt.
If using, add the lettuce to the tomatoes and gently toss to combine. Taste a little to see if you need to add a little more dressing, and do so if needed.
Mound the tomato salad into the middle of the zucchini rounds. Using one or the other, scatter the quickled shallots or scallion slices over the salad, then scatter with pine nuts if using. Dust with flaky salt and a little pepper and serve.