Summer Squash Salad

summersquashsaladSummer salad options are many with all the fresh vegetables coming in here at Stewart’s daily from local Connecticut farms. Katie from The Parsley Thief  shares a special summer salad her Pop served up with all fresh ingredients using squash which is just becoming available. Enjoy!

Summer Squash Salad


1 pound of fresh peas

2 red scallions

1 zucchini squash

1 summer yellow squash

1 Tablespoon minced fresh basil

2 Ounces Feta cheese

3 Tablespoons of olive oil

Juice of ½ a lemon

Salt and pepper to taste.


Shell the peas into a bowl. Then you need to bring a small saucepan of salted water to a boil, and blanch the peas for about 2 minutes, and drain. Next, take 2 red scallions, clean them up, and thinly slice them. Add this to the bowl with the blanched peas.

Next, take the zucchini & squash, and thinly slice them. Put them in the bowl.

Then you’ll need to mince up some fresh basil. You only need about a tablespoon of minced basil, but Katie used a bit more. Add that to the bowl.

Sprinkle about two ounces of crumbled feta cheese into the bowl.

Lastly, add 3 tablespoons of olive oil, the juice of half a lemon, some salt and pepper to taste.



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