SUMMER SQUASH SALAD WITH ARUGULA AND FETA
Serves 4
For the dressing: For the salad:
½ lemon, seeded, sliced into ⅛-inch-
thick rounds, and finely chopped 1 medium yellow summer squash
2 tablespoons fresh lemon juice
1 teaspoon honey
1 medium zucchini
2 cups lightly packed baby arugula
1 clove garlic, minced ½ cup lightly packed fresh mint,
leaves roughly torn
½ shallot or 2 green onions,
finely chopped ½ cup lightly packed fresh basil,
leaves roughly torn
¼ cup extra-virgin olive oil 4 ounces Bulgarian feta cheese,
thinly sliced
Salt and freshly cracked pepper
¼ cup toasted hazelnuts, skins
removed (see method below)
Flaky sea salt and freshly cracked
pepper, for serving
TOASTED HAZELNUTS
Toast the hazelnuts on a rimmed baking sheet for 4 to 6 minutes, or until they’re golden and
fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to
remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.
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