Summer Squash Salad with Pistachios, Apricots, and Goat Cheese
Choose small zucchini or other squashes; a variety makes a nice contrast in the salad.
- 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
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)Buy the Book