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.