Every summer it seems I gravitate to one type of salad, and repeat various versions of it all season long. Last year, it was watermelon salad, which provided a nice opportunity to use up that huge bag of gochugaru that is hogging up space in the freezer, thank goodness they tasted so good together. The year before it was various forms of corn salad, some made with a dusting of cayenne then charred on the BBQ and finished with lime juice and feta. Other versions were simply carved right off the cob, and tossed with this and that. This years feature vegetable is shaping up to Summer Squash.
And why not? I know it’s abundant practically all summer long, available pretty much everywhere from grocery stores to farmers markets — super inexpensive, and lasts forever in the refrigerator.
In the past you may have probably either sautéed it, or sliced it and grilled it, am I right? So you might be a bit underwhelmed at the thought of using it all summer long. Here’s the thing — don’t cook it. Yep, slice it thinly and add a bunch of other vegetables, herbs, a nice vinaigrette, some salty cheese and toasted nuts and you will have a whole new appreciation for it.
- I medium to large summer squash, julienned
- 1 lb haricot vert or small green beans, blanched with generous salt and drained
- 2 scallions, thinly sliced
- 3 Tbsp. finely chopped mint
- 3 Tbsp. chopped oregano or marjoram
- Handfull of chives, chopped
- 3 Tbsp. olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- salt and pepper to taste
- 4 oz feta cheese, crumbled
- 1/2 cup sliced almonds, toasted