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Peachy the Magazine

Summer Squash Salad with Arugula and Feta

This recipe is featured in our July 2018 Food +Entertaining Article, Farmer’s Market Feast.

Summer Squash Salad with Arugula and Feta
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Summer Squash Salad with Arugula and Feta

Course: Salads
Servings

4

servings

Ingredients

  • For the dressing:

  • 1⁄2 lemon, seeded, sliced into 1⁄8-inch-thick rounds, and finely chopped

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon honey

  • 1 clove garlic, minced

  • 1⁄2 shallot or 2 green onions, finely chopped

  • 1⁄4 cup extra-virgin olive oil

  • Salt and freshly cracked pepper

  • For the salad:

  • 1 medium yellow summer squash

  • 1 medium zucchini

  • 2 cups lightly packed baby arugula

  • 1⁄2 cup lightly packed fresh mint, leaves roughly torn

  • 1⁄2 cup lightly packed fresh basil, leaves roughly torn

  • 4 ounces Bulgarian feta cheese, thinly sliced

  • 1⁄4 cup toasted hazelnuts, skins removed (see method below)

  • Flaky sea salt and freshly cracked pepper, for serving

Directions

  • Make the dressing:
  • In a small bowl, whisk together the chopped lemon, lemon juice, honey, garlic, shallot and oil. Season with salt and pepper.
  • Make the salad:
  • Using a mandolin, spiralizer or sharp knife, julienne the squash and zucchini and place them in a large bowl with the arugula, mint and basil. Drizzle with the dressing and toss until all the ingredients are evenly coated.
  • To serve, transfer the salad to a deep serving bowl and scatter it with the feta and hazelnuts. Sprinkle with flaky sea salt and freshly cracked pepper. Serve at room temperature.

Notes

  • Recipe from Athena Calderone, Cook Beautiful
  • Toasted Hazelnuts: Toast the hazelnuts on a rimmed baking sheet for 4 to 6 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen toweling and rub them against one another to remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.