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Jul 19, 2016,

Recipe

Summer Squash Salad with Green Olives, Green Peppercorns & Feta

Print

Although salads have a place on the table year round, sometimes they are all we need during the summer, especially during a heat wave. But that doesn't mean we have to eat like rabbits. When temperatures soar, this salad will nourish, delight, and cool you.

Romanesco Zucchini

 

 

• Serves 3 to 4
• Prep Time: 30 Min
• Cook Time:
• 

Ingredients

3 or 4 long summer squashes (mix of zucchini, crookneck & straightneck, not patty pan)
Kosher salt
6 ounces feta cheese, in small chunks
⅓ cup pitted green olives, such as Picholine
3 to 4 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoons brined green peppercorns, optional
2 tablespoons chopped fresh Italian parsley or cilantro
Black pepper in a mill

Directions

1. Trim the ends from the zucchini and use a mandoline to cut each one into very thin lengthwise slices; you want the zucchini to resemble the broad noodle known as pappardelle.

2. Set in a colander, sprinkle with salt and use your fingers to toss very gently. Let sit for about half an hour. Rinse the zucchini under cool water, drain on a tea towel and pat dry.

3. Put the zucchini on a serving plate or in a wide shallow bowl, add the feta and drizzle the olive oil and lemon juice on top.

4. Add the green peppercorns, if using, season with a little salt and a few turns of black pepper, cover with a tea towel and let rest for 20 to 30 minutes before serving.

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