Description
Here are some valuable tips for a farmers’ market find. Try a recipe for summer squash salad after you dive into your local market’s produce.
Ingredients
Scale
- 3 tablespoons lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 lemon
- 3 summer squash (medium-sized yellow or green, about 3–4 cups sliced squash)
- 6 ozs arugula leaves (baby, 3–4 handfuls)
- 1/2 cup chopped fresh herbs (basil, mint and parsley)
- 1/4 cup feta cheese crumbled
Instructions
- Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon to measure 3 tablespoons. Add lemon juice to the zest, then whisk in the olive oil.
- Cut off the ends of the squash and cut in half lengthwise; then cut into very thin slices. Layer the sliced squash into a flat dish and pour 2/3 of the dressing over the squash and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes.
- Wash baby arugula leaves and spin dry or dry with paper towels. Wash herbs of your choice and spin dry or dry with paper towels and coarsely chop them.
- Combine arugula and herbs in bowl large enough to hold all the salad ingredients. Add marinated squash slices, toss to combine and taste to see if you want to add more dressing, salt or fresh ground black pepper. Arrange salad on individual salad plates, sprinkle each with 1 tablespoon crumbled feta cheese and serve.
- Category: Side