Summer Squash Salad with Feta

Name: Summer Squash Salad with Feta
Cuisine: French
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 ounces feta cheese, crumbled; 1 tablespoon chopped fresh mint; Kosher or sea salt and freshly ground pepper; 6 tablespoons olive oil; 1½ tablespoons chopped shallot; 1 cup largely diced red bell pepper; ½ cup sliced Kalamata or Niçoise olives; 1 tablespoon chopped fresh basil; 1 tablespoon honey; 3 tablespoons raspberry or cider vinegar; 3 tablespoons raspberry or cider vinegar; 12 ounces zucchini, cut into large dice; 8 ounces yellow summer squash, cut into large dice; ½ cup drained and coarsely chopped oil-packed sun-dried tomatoes; ½ cup sliced Kalamata or Niçoise olives

Preparation info

Serves
6 to 8
as a first course or side dish

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Anyone who has ever grown zucchini or yellow summer squash knows that you have to be creative to find ways to use all that even a small garden will yield. This Provencal-inspired dish is an excellent accompaniment to grilled seafood or may be served as a first-course salad.

Ingredients

12 ounces zucchini, cut into large dice
8 ounces yellow summer squash, cut into large dice
½

Europe
France
Side dish
Starter
Gluten-free
Vegetarian

Method

In a large bowl, combine the zucchini, squash, tomatoes, olives, bell pepper, shallot, olive oil, vinegar, honey, basil, mint, and feta. Season to taste with salt and pepper. Refrigerate until ready to serve.