If you have a bumper crop of yellow summer squash, this is a great way to use up for of them. And even if you don’t, squash are plentiful at the grocery stores and farmers markets in the summer.
The simplicity of the salad means it is not only easy to prepare, but it goes with just about everything. Serve it with whatever you’re grilling!
Yellow Summer Squash Salad with Lemon Vinaigrette
- 2 medium to large size yellow summer squash, seeds removed and sliced thinly with a mandolin or vegetable peeler
- 1 shallot, thinly sliced
- 2 tablespoons crumbled feta cheese
- juice of one lemon
- 2 tablespoons olive oil
- 1 teaspoon thyme
- salt and pepper to taste
Use a mandolin or vegetable peeler to slice your squash. I cut off the skinnier “crooked neck” tops and slice those into thin circles, then I cut the thicker body of the squash in half, scoop out the seeds, and slice the halves into thin “half moons.”
Place the squash slices and shallot slices in a large bowl and sprinkle liberally with salt and pepper; toss. In a separate small bowl, whisk together the lemon juice, olive oil and thyme. Pour over the squash, tossing to coat, then fold in the crumbled feta cheese.