Zucchini, Summer Squash and Fennel Salad

  • 2-3 Zucchini or Summer Squash
  • 1 Fennel bulb
  • Lemon Juice
  • Olive oil Salt pepper
  • Feta cheese

The key to this salad is slicing the veggies very thin.  This is best accomplished with a mandolin, a kitchen tool with a sharp blade embedded in a flat surface that you run the veggies along.  Asian food stores sell them cheaply, but you can also find them at higher-end kitchen stores. Slice the zucchini, summer squash and fennel on the thinnest mandolin setting (or approximately 1/8″). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour.  Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.


from  “24 boxes”, a blog following the CSA season at Angelic Organics farm.

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