Description
This refreshing Greek Yellow Squash Salad combines thinly shaved yellow squash with feta, olives, and toasted pine nuts for a vibrant summer dish.
Ingredients
Units
Scale
- 1 Divine Flavor Yellow Squash
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives, chopped
- 1 large handful watercress or other salad greens
- 2 tablespoons toasted pine nuts
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- With a vegetable peeler, shave the yellow squash into long, thin ribbons. Stop peeling once you reach the seeds. Save the yellow squash core for cooking in another dish, such as a stir fry.
- In a large bowl, combine the squash ribbons, crumbled feta cheese, chopped Kalamata olives, and watercress.
- In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- Sprinkle the toasted pine nuts over the top of the salad before serving.
Notes
Yellow squash is best shaved thinly for optimal texture. Save the core of the squash for another recipe. This salad pairs well with grilled fish, chicken, or pork. Enjoy with a glass of chilled white wine for a complete summer meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 4
- Cholesterol: 10