Cut the top off each green zucchini, discard. Cut some of the zucchini into 1/8-inch rounds using the mandoline and a vegetable peeler; slice lengthwise ribbons. Repeat slicing rounds and ribbons with the yellow squash. Cut the green tops off each patty pan squash and cut into 1/8-inch rounds. Cut the tomatoes into 1/8-inch rounds.

Cut the top off each green zucchini, discard. Cut some of the zucchini into 1/8-inch rounds using the mandoline and a vegetable peeler; slice lengthwise ribbons. Repeat slicing rounds and ribbons with the yellow squash. Cut the green tops off each patty pan squash and cut into 1/8-inch rounds. Cut the tomatoes into 1/8-inch rounds.

Place the 3 squashes in a large colander, toss with sea salt and let drain for 20 minutes. Rinse squash with cold water, drain and pat dry with paper towels. In a large bowl, add the 3 squashes and tomatoes. In a separate small bowl, combine the lemon juice, lemon zest, parsley, basil, Champagne vinegar and extra-virgin olive oil. Season with salt and pepper; mix well. Pour dressing over the squash and tomatoes and toss gently. Garnish with shavings of ricotta salata.  Enjoy!