It is summer in Texas and if you eat even remotely seasonally, or shop at the farmers markets, you are now on your 100th side dish of squash and zucchini for the year. Needless to say, one is rewarded in this zone for having several clever ways to deal with these little devils. A few weeks ago I shared a recipe for Squash and Zucchini Croquettes. As you can see, this is basically the same basket of goodies, served up in a different way.
And, I planted even more zucchini and squash in my garden recently, so let’s just say I’m practicing for the final push here.
This salad is simple. As with the croquettes, I recommend salting the squash and zucchini cubes before assembling the salad. In the next to the last photo you will see a little dish of water in the middle of the strip. That is the water that I squeezed out to the paper towels on which the salted squash and zucchini were resting. It was almost ⅓ of a cup. Imagine putting an extra ⅓ cup of water in your dressing to dilute it. The salting trick really helps here.
|Squash and Zucchini Salad|| |
- 5 cups of cubed zucchini and squash (5 to 6 mixed zucchini and squash)
- 1 teaspoon salt
- ⅔ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh herbs, chopped (basil, sage, Mexican mint marigold)
- 1 clove garlic, chopped
- 3 green onions, sliced thinly, white and light green part only
- Tomatoes (to slice for serving)
- Crumbled feta cheese, to taste
- Place the cubed squash and zucchini in a bowl lined with paper towels and sprinkle them with salt. Toss the cubes so that the salt is distributed and then let the squash and zucchini rest for at least 20 minutes.
- In a jar with a lid, combine the olive oil, lemon juice, lemon zest, herbs, garlic and onions. Shake vigorously until the dressing ingredients are well combined. You may not need all of the dressing for this salad, but be sure to spoon out and use all of the onions which will fall to the bottom of the jar.
- Remove the paper towels from the bowl and discard them. Press the cubes gently with another towel to get more of the exuded moisture and move the cubes to a dry bowl. Pour the dressing over the cubes and toss to combine. Serve a mound of the salad on a thick slice of tomato and sprinkle with feta cheese.
[Center: the liquid that I drained from the salted squash and zucchini]
If you live in the D/FW area and haven’t discovered the fun of Saturdays at the Farmers Markets, visit my list of the area markets. The menu is located at the very top of my banner, always there for you to check. Join me and your neighbors at one of the markets. It is a great way to start a weekend of creative cooking, and bump into all of the people you haven’t seen in ages, or need to meet.