Summer Squash Salad

Recipe from ‘California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings’ by Frances Schultz (Skyhorse, 2019)

Summer Squash Salad with Pistachios, Apricots, and Goat Cheese

(Serves 6)

Choose small zucchini or other squashes; a variety makes a nice contrast in the salad.

Ingredients:

  • 1 pound zucchini and/or other small squash varieties, if desired
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 2 tablespoons chopped dried apricot
  • 1 slice stale bread, crumbled
  • 4 tablespoons olive oil, divided
  • 1 cup dill sprigs
  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 1/2 cup roasted pistachios, roughly chopped
  • 3 ounces goat cheese, crumbled

Instructions:

1 | Preheat the oven to 350°F.

2 | Cut the squash into a variety of small bite-size shapes. Place in a large bowl and stir in the salt, lemon juice, and apricots. Cover and refrigerate for at least 30 minutes.

3 | Toss the bread crumbs with 1 tablespoon of olive oil and spread on a baking sheet. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and cool.

4 | To the squash add the dill, mint, parsley, pistachios, and 3 tablespoons olive oil. Add a bit more salt if needed, and spoon onto a serving platter or individual plates. Garnish with the goat cheese and toasted breadcrumbs.

Note: Crumbled feta cheese can be substituted for the goat cheese.


Excerpt from California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019)

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