Summer Squash and Herb Salad with Pistachios
Summer squash is back at the farmers market! And we’ve been going through several pounds a week lately. Mainly, we are swapping back and forth between this salad and fritters (fritters are next on the list to post).
This salad is light and refreshing, with fresh herbs and brightness from lemon zest and juice. It also comes together very quickly and can be on the table in about 15 minutes. Best of all – this is a perfect summer salad that is involves absolutely no cooking (unless you have to toast some nuts).
And you know you perfected a recipe when the 5-year old asks for thirds and ignores the rest of what is on his plate and the husband says “too bad someone doesn’t pay you to make awesome food!” Well, at least I do have a blog so I can share this awesome recipe with all of you!
Take your beautiful summer squash or zucchini – any variety will work. Use a vegetable peeler or mandolin along the long edge to make ribbons, across the short edge to make disks, or why not on a bias to make something in between. Then lay those thin slices on a dishtowel to soak up all the excess moisture.
If you don’t have toasted pistachios, or really any other nut, on hand, put some in a dry skillet over medium-low heat for a few minutes, stirring to prevent burning. Set aside to cool completely.
Coarsely chop up a handful of herbs. I used mint, dill, and parsley because that is what I had on hand. Basil and chives are also delicious additions. Use whatever fresh herbs you can get your hands on!
Put the squash ribbons and herbs along with some lemon zest, lemon juice, olive oil, and salt in a mixing bowl and toss to combine. Leave in the mixing bowl to save a dish to wash or swap it over to a serving dish or plate. Top with the toasted pistachios and some ricotta salata, feta, or other hard cheese if desired.
Enjoy!
Summer Squash and Herb Salad with Pistachios
Ingredients
- 1 ½ lbs summer squash or zuchini
- 1 small handful of fresh herbs (pictured is mint, dill, and parsely)
- 1 tsp lemon zest (about half a lemon)
- 1 – 2 tbsp lemon juice (about half a lemon)
- 1 tbsp olive oil
- 2 – 3 tbsp toasted pistachios
- 2 – 3 tbsp ricotta salata, feta, or other hard cheese (optional)
- sea salt
Instructions
- Make the summer squash ribbons by using a vegetable peeler or a mandolin carefully along the long edge of the squash. Lay the ribbons on a clean, dry dishcloth to soak up the extra moisture for about 5 – 10 minutes. Then add to a large mixing bowl.
- Coarsley chop the fresh herbs and add them to the mixing bowl, along with a pinch of sea salt, lemon zest, lemon juice, and olive oil. Toss together.
- Put the salad in a serving bowl or on a serving platter (or just leave in the mixing bowl to save a dish) and sprinkle with the toasted pistachios and grated or crumbled cheese, if using.
- Enjoy!