Ribbons of raw summer squash are tossed with toasted pine nuts, salty feta, and a zingy citronette: warm weather salad perfection.
This recipe is courtesy of Cookie and Kate.
In a small bowl, whisk together the lemon zest, lemon juice, garlic, thyme, mint, and parsley. While whisking, drizzle in the olive oil, until the dressing is well blended.
Use a vegetable peeler to shave the squashes into paper-thin ribbons. Spread the ribbons on a cutting board, sprinkle liberally with salt, and let sit for 20 minutes.
In a small skillet over medium-low heat, toast the nuts until they are golden and fragrant, stirring frequently.
Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl.
Re-whisk the citronette. Pour the citronette over the squash, scatter the pine nuts and feta over the top, and toss to combine. Serve immediately.