Zucchini Squash Salad With Mint and Basil
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This salad is ideal for the dog days of summer. It’s light and refreshing, requires no cooking, and uses one of the season’s biggest crops: zucchini. The dish gets a lift from lemon and herbs and needs only a little oil. Serve it with anything grilled, or cold chicken.
Tina Danze
2 large zucchini (or 2 small zucchini and 1 yellow squash), ends trimmed
1 lemon
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra virgin olive oil, or to taste
1/4 cup loosely packed basil leaves (or 2 tablespoons oregano), chopped
1/4 cup loosely packed mint leaves, chopped
3 tablespoons feta
1-1/2 to 2 cups arugula or mesclun (optional)
1 lemon
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra virgin olive oil, or to taste
1/4 cup loosely packed basil leaves (or 2 tablespoons oregano), chopped
1/4 cup loosely packed mint leaves, chopped
3 tablespoons feta
1-1/2 to 2 cups arugula or mesclun (optional)
Directions
Slice the squash into very thin (1/16-inch) rounds using a sharp knife or a mandoline. Grate about 1 teaspoon of lemon zest and sprinkle on the zucchini. Squeeze 2 tablespoons lemon juice over the squash and toss to combine.
Add salt, pepper, oil, herbs and feta. Toss to combine. Place on a platter or individual plates, surrounded by arugula or mesclun if desired.
Makes 4 servings.
Add salt, pepper, oil, herbs and feta. Toss to combine. Place on a platter or individual plates, surrounded by arugula or mesclun if desired.
Makes 4 servings.
Nutritional Facts Per Serving
Calories: 83, Total fat: 5g, Calories from Fat: 52%, Sodium: 336mg, Cholesterol: 6mg, Fiber: 3g, Carbohydrate: 8g, Protein: 3g, Saturated Fat: 2g
Tina Danze
Published in The Dallas Morning News on July 20, 2011
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