Here’s a quick summer salad that is a little different from the standards, and is always popular when I make it. I modified the original recipe a bit – I love fresh basil, and always have more than enough for more than one recipe from the bunches that I buy.
2 medium zucchini or other summer squash, ends trimmed and sliced into thin rounds (I use my OXO Good Grips hand-held slicer that is also great for making cucumber salad.)
1 teaspoon finely grated lemon zest
Juice of half a lemon
4 teaspoons high-quality extra-virgin olive oil
1/4 cup crumbled feta cheese
3 tablespoons loosely packed fresh basil leaves, coarsely chopped
2 tablespoons pine nuts, lightly toasted in a pan over medium-low heat (Be sure not to scorch them!)
- Toss the slices in a bowl with the lemon zest, lemon juice, and oil.
- Arrange one layer zucchini in a small casserole dish, slightly overlapping the slices. Sprinkle with half of the feta, basil, pines, and freshly ground black pepper.
- Repeat step 2 with the remainder of the ingredients.
Serves 6 as a side dish.