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Summer Squash Salad With Lemon Citronette

Use the freshest, smallest summer squash for this delicate salad recipe
Summer Squash Salad


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.


For the citronette

  • 1/2 Teaspoon freshly grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 large garlic clove, pressed or minced
  • 1 Teaspoon fresh thyme leaves
  • 1 Teaspoon fresh mint, chopped
  • 1 Teaspoon fresh flat leaf parsley, chopped
  • 3 Tablespoons olive oil

For the salad

  • 1/4 Cup pine nuts
  • 2 Pounds mixed baby zucchini and yellow squash
  • Salt
  • 1 Cup feta cheese, crumbled


For the citronette

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.

For the salad

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.