I’ve made this shaved summer squash salad multiple times since the first time. It’s light and refreshing, and even Wheat was (mostly) content to have it as his entire meal for Meatless Monday. Once.
It’s the perfect way to use those tiny, delicate summer squashes – both yellow crookneck and zucchini – without heating up a stove or an oven. It’s best topped with a mountain of Sweet Grass Dairy Thomasville Tomme and some feta, too.
– 10 small summer squash, approximately half zucchini and half yellow
– 1/2 cup pickled red onions, roughly chopped
– 2 fresh banana peppers, sliced
– 1 or 2 fresh jalapeno peppers, diced (optional)
– 4 or 5 green onions, sliced thinly
– 10 or so fresh mint leaves, torn
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 tablespoons white wine or rice vinegar
– salt and pepper to taste
– 1/2 cup shaved Thomasville Tomme or Pecorina Romano
– 1/2 cup crumbled feta cheese
Using a sharp vegetable peeler, shave the zucchini into thin, wide strips. I’m not joking when I say that purchasing this OXO Good Grips Y Peeler changed how I felt about vegetable peelers. It’s amazing and a cheap kitchen addition that will make life much easier and enjoyable.
Using a sharp knife, cut the yellow squash into thin rounds. Roughly chop the pickled red onions, slice and chop the peppers and onions, add the torn mint, and toss them all together with your hands. In a separate bowl or measuring cup, whisk the lemon juice, olive oil, vinegar, and salt and pepper together. Pour over the squash mixture and toss to coat. Let sit for 20 minutes. Add cheeses on top just before serving.
The addition of mint to this salad makes it so refreshing for a light summer meal or a delicious side salad for burgers, fish, you name it. It’s great on its own, served with a sliced homegrown tomato or two.
I brought it to our farm to table supper club over at Randy’s and Carol’s, and I can attest it’s a wonderful summer side dish as well. Improvise how you see fit – ditch the peppers, add more, add pickled banana peppers instead of pickled onions… The world is your oyster.
Happy summer gardening and eating!