Summer is officially drawing to a close. It is now September, my zucchini plants have died, the tomatoes are withering out, and the air has a bit more of a bite to it than it did before. Don’t get me wrong – I couldn’t be happier about the change in seasons. This year has been excruciatingly hot and exceedingly dry all over California. I will be hoping and praying and dancing for rain until it comes – hopefully in torrential downpour, but most likely in little spatters that just whet our parched appetite. But the end of summer deserves a small, what shall we call it? eulogy. A small eulogy to the produce that every person who is in tune with the seasons and the food that they bring is in love with.
So here. Mostly unadulterated, simply enhanced, raw summer squash. Just a few other ingredients bring out its natural beauty. Pine nuts for a bit of crunch. Arugula for a bit of spice. Lemon and olive oil because, well, some things just must be included. And feta cheese pulls it all together.
My sister made this bowl for me quite a while ago when she worked at Color Me Mine. I really love it, especially where on the side it states, rather simply and entirely truthfully, “grease is the soul of the kitchen.” I’m not sure where she got that quote and I don’t really care to look it up, but I do like it an awful lot. Homemade gifts are nice, aren’t they?
Raw Zucchini and Feta Salad
An easy summer side recipe made from a favorite summer vegetable. Just sliced raw and tossed with toasted pine nuts, feta cheese, and arugula, this is a refreshing way to start off a meal.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- Category: Salad
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 tsp ground coriander
- 2 cups lightly packed arugula
- 1/4 cup pine nuts
- 1/3 cup feta cheese
- Cut the zucchini and squash into strips using a mandoline slicer or a julienne peeler.
- Place the pine nuts in a dry skillet and cook over medium heat until they are fragrant and just starting to turn golden-brown. Quickly remove to a plate to keep them form over-cooking.
- Stir the lemon juice, olive oil, and coriander together. Toss all of the ingredients together in a large bowl and serve.