Author Notes
This recipe is pretty indicative of how I've been cooking the past six months, which is meh, not really. Thank God for salads that require minimal effort! Pair this with a roast chicken from Whole Foods, or a quick swordfish steak from the grill, and you've got an oven-free, low-hassle summer dinner. —theicp
Ingredients
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1
Zucchini, thinly sliced in a mandoline or julienned lengthwise
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1
Yellow squash, thinly sliced in a mandoline or julienned lengthwise
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12 ounces
Green beans or haricot vert
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3/4 cup
Crumbled feta
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2 tablespoons
Tightly packed parsley
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1 tablespoon
Lemon zest
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1
Lemon juice
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2 teaspoons
Cloves garlic, minced
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3 tablespoons
Olive oil
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1 teaspoon
White wine vinegar
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1/4 teaspoon
Crushed red pepper flakes
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Kosher salt & pepper
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1/2 cup
Sliced cherry tomatoes {optional}
Directions
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Prepare an ice bath with cold water and ice cubes in a large bowl, and bring a pot of salted water to a boil. Once the water is boiling, blanch the green beans for two minutes. Immediately remove the beans from the pot and submerge them in the ice bath until cool. Remove them from the ice bath and path dry. Place in a large mixing bowl and set aside.
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Add the sliced zucchini, squash, feta and cherry tomatoes {if using] to the mixing bowl. In a food processor, add the olive oil, white wine vinegar, parsley, lemon zest, and minced garlic. Season with salt, pepper, and stir in the red pepper flakes. {Note, this dressing is pretty dense. That's intentional. Zucchini and squash carry a lot of moisture.}
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Pour the dressing over the vegetables. Toss all veggies are nicely coated in dressing. Sprinkle with any additional lemon zest and parsley, season with any additional salt and pepper to taste, and serve.
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