1507 Grayland Ave / Tuesdays 3-6:30 May-November


Summer Squash Salad

by Amanda Faller

I love the freshness of the mint, but you can easily use basil or parsley in this recipe.


  • 1½ pounds yellow summer squash, julienned on a mandoline or with a knife

  • 2 scallions, thinly sliced

  • ¼ cup coarsely chopped fresh mint

  • 1 teaspoon coarsely chopped fresh marjoram or oregano

  • 3 tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 1 tablespoon fresh lemon juice

  • 4 ounces feta, crumbles

  • Sliced or slivered almonds, toasted


Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted almonds and toss gently to combine.

Colin Beirne