Ribbons of green and yellow squash make this easy summertime salad irresistibly attractive.
Make Ahead: The squash can be refrigerated in a covered bowl a few hours ahead, but the salad should be assembled just before serving so it retains its volume.
Yield: Makes 8 cups
- 1 medium zucchini
- 2 medium yellow squash
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon freshly grated lemon zest plus 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup crumbled sheep's-milk or goat's-milk feta cheese, for garnish
Use a Y-shaped vegetable peeler to shave the zucchini and yellow squash into long, thin ribbons, discarding the seeds. Place the ribbons in a mixing bowl and toss with the salt.
Whisk together the oil, mint, lemon zest and juice and pepper in a liquid measuring cup, then pour over the vegetable ribbons. Divide among individual plates; sprinkle each portion with a tablespoon of the feta. Serve at room temperature.
Adapted by food educator Melissa Jones and Molly Watson, Washington area foods expert for About.com.
Tested by Bonnie S. Benwick and David Hagedorn.
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