Summer Squash & Feta Cheese Salad

zucchini-board-transAdapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop

1 lb summer squash, trimmed & cut in 1 inch segments
2 scallions, cut into fine rounds
½ lb feta cheese
2 tablespoons fresh herbs, chopped
¼ cup extra virgin olive oil
¼ cup fresh lemon juice


  • Cut each long piece roughly into 1 ¼ inch segments.
  • Put 4 cups water into a pan and bring to a boil.
  • Add salt and stir to mix.
  • Add squash and boil rapidly, uncovered, for about 2 minutes, or until the pieces are just tender.
  • Drain and rinse under cold water.
  • Pat dry and put in a bowl.
  • Check for salt and adjust as needed.
  • Add all the remaining ingredients.
  • Toss to mix and check the salt one last time.
  • Cover and refrigerate until needed.

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