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Recipes Salad:

Summer Squash Salad with Arugula and Feta

Athena Calderone, Cook Beautiful
Summer Squash Salad with Arugula and Feta



1⁄2 lemon, seeded, sliced into 1⁄8-inch- thick (3-mm-thick) rounds, and finely chopped
2 tablespoons fresh lemon juice
1 teaspoon honey
1 clove garlic, minced
1⁄2 shallot or 2 green onions, finely chopped
1⁄4 cup (60 ml) extra-virgin olive oil Salt and freshly cracked pepper

1 medium yellow summer squash
1 medium zucchini
2 cups (40 g) lightly packed baby arugula
1⁄2 cup (25 g) lightly packed fresh mint, leaves roughly torn
1⁄2 cup (20 g) lightly packed fresh basil, leaves roughly torn
4 ounces (115 g) Bulgarian feta cheese, thinly sliced
1⁄4 cup (35 g) toasted hazelnuts, skins removed (see page 46 for method)
Flaky sea salt and freshly cracked pepper, for serving


Make the dressing: In a small bowl, whisk together the chopped lemon, lemon juice, honey, garlic, shallot, and oil. Season with salt and pepper.

Make the salad: Using a mandoline, spiralizer, or sharp knife, julienne the squash and zucchini and place them in a large bowl with the arugula, mint, and basil. Drizzle with the dressing and toss until all of the ingredients are evenly coated.

To serve, transfer the salad to a deep serving bowl and scatter it with the feta and hazelnuts. Sprinkle with flaky sea salt and freshly cracked pepper. Serve at room temperature.

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