Sunday, July 01, 2007

Zucchini, Summer Squash & Fennel Salad

This simple salad is made exactly how it looks – thinly sliced zucchini, summer squash and fennel dressed with lemon, olive oil, salt, pepper and crumbled feta cheese. It couldn’t be easier and it tastes delicious, light and fresh.


ZUCCHINI, SUMMER SQUASH & FENNEL SALAD

The easiest way to slice the vegetables into thin ribbons is with a mandoline. I purchased mine from Whole Foods for about $24.95 – much cheaper than the stainless steel professional models and it works like a charm.

Slice the zucchini, summer squash and fennel on the thinnest setting (or approximately 1/8"). For the dressing, combine equal parts lemon juice and olive oil; add salt and pepper to taste. Toss dressing with vegetables and refrigerate for at least one hour. Before serving, top with crumbled Greek-style feta cheese and freshly ground black pepper.

1 comment:

David said...

I'm not normally a big fan of fennel but this salad is delicious!