• Martine Bertin-Peterson

Cool Salad for the Dog Days of August


Zucchini & yellow squash salad

It's hot, it's humid and cooking dinner over a hot stove - or even a barbecue grill- seems like a daunting task. Cool, no-cook summer salads were meant for the dog days of August.




Whether you grow your own vegetables or shop at the local stands or farmers' markets, zucchini, yellow squash and cherry tomatoes are plentiful right now.



My zucchini and yellow squash salad is easy to make and will be on the table in less then 30 minutes.


Ingredients

2 small zucchini

2 small yellow squash

1 cup cherry tomatoes, sliced in half

2 TBS fresh mint leaves, chopped

1/2 tsp lime zest

1 TBS fresh lime juice

2 TBS olive oil

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup good quality feta cheese, crumbled

Using a zoodle maker, make noodles of the squash, or use a vegetable peeler to create squash ribbons.

Whisk together lime zest, lime juice, salt, pepper and chopped mint and pour over squash mixture. Add cherry tomatoes and toss gently to combine.

Divide squash salad over four plates, sprinkle evenly with feta cheese and serve immediately with crusty bread and perhaps a glass of chilled rosé.



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