End of the Summer Squash Salad
a vibrant dish celebrates the season's final harvest of summer squash and zucchini
Embracing the Seasonal Transition
As late summer begins to give way to the crisp air of autumn, there's a bittersweet beauty in savoring the last tastes of the season. The End of Summer Squash Salad is a celebration of this fleeting moment, it captures the essence of summer's bounty while hinting at the cozy flavors to come. Let's dive into this delightful recipe that bridges two seasons.
The Dance of Seasons in Your Kitchen
There's something magical about cooking with the seasons. As we stand on the cusp of autumn, our kitchens become a canvas for creativity, blending the last of summer's vibrant produce with the warming touches that herald the cooler months ahead. This squash salad is a perfect embodiment of this seasonal dance, combining the light, fresh flavors of summer with a preparation method that adds a touch of comfort.
A Mediterranean Twist on Summer's Farewell
As the warm days of summer fade into autumn, this salad celebrates the season's final harvest of summer squash and zucchini. The sweet, tender squash is elevated by a medley of Mediterranean flavors - zesty preserved lemons, aromatic herbs, and creamy feta cheese. Fresh thyme, oregano, and basil add layers of complexity, while the preserved lemons provide a bright, citrusy punch that perfectly balances the mild squash. Finished with a sprinkle of salty feta, this dish is a delicious way to savor the last tastes of summer.
The Star Ingredients: Zucchini and Summer Squash
At the heart of this dish are two of summer's most beloved vegetables: zucchini and summer squash. These versatile veggies are at their peak in late summer, offering a mild, slightly sweet flavor and a tender texture that's perfect for a variety of preparations.
In this recipe, we're slicing them thinly and roasting them to bring out their natural sweetness. The high heat of the oven caramelizes the edges slightly, adding a depth of flavor that contrasts beautifully with the bright, zesty additions we'll be making later.
The Magic of Preserved Lemons
One of the key ingredients that sets this dish apart is the use of preserved lemons. These little gems of intense citrus flavor are a staple in North African and Mediterranean cuisine, and they add a unique twist to our end-of-summer salad.
Preserved lemons are made by salting whole lemons and letting them ferment in their own juices for several weeks. The result is a intensely lemony, slightly salty, and deeply aromatic ingredient that can transform a dish with just a small amount.
In our salad, thin slices of preserved lemon rind provide bursts of bright, complex flavor that wake up the palate and complement the mild squash beautifully. If you're not familiar with preserved lemons, don't worry - they're easier to make at home than you might think, and they're a wonderful addition to your culinary repertoire.
A Symphony of Herbs
No Mediterranean-inspired dish would be complete without a generous helping of fresh herbs. In the End of Summer Squash Salad, I’ve used a combination of dried and fresh herbs to create layers of flavor that evolve with each bite.
Dried thyme and oregano are tossed with the squash before roasting, infusing the veggies with their aromatic oils as they cook. Then, just before serving, I scattered fresh basil ribbons. The basil adds a final touch of summery freshness, its sweet, peppery notes playing beautifully against the roasted squash and tangy preserved lemon.
Feta: The Perfect Finishing Touch
To round out the salad, we turn to one of the Mediterranean's most beloved cheeses: feta. Crumbled over the top of the dish just before serving, feta adds a creamy, salty element that ties all the flavors together.
The slight tang of the feta echoes the preserved lemon, while its creaminess provides a luxurious contrast to the tender roasted squash. It's the perfect final flourish for our end-of-summer celebration.
Versatility: From Side Dish to Main Course
One of the things I love most about this End of Summer Squash Salad is its versatility. It's equally at home as a side dish accompanying grilled meats or fish, or as a light main course for a warm-ish evening.
Served with a crusty loaf of bread to soak up the flavorful olive oil and juices, it makes for a satisfying vegetarian meal. You could also add some grilled chicken or shrimp to make it a more substantial main dish.
Embracing the Changing Seasons
As you enjoy this delightful salad, take a moment to appreciate the changing seasons. There's a poignant beauty in these transitional moments, when we can still taste the bright flavors of summer while looking forward to the cozy comforts of autumn.
This End of Summer Squash Salad is more than just a recipe - it's a celebration of nature's cycles, a reminder to savor each moment and each flavor as it comes. So gather your ingredients, head to the kitchen, and create a dish that honors the passing of summer while welcoming the approach of fall.
Whether you're enjoying it al fresco on a warm evening or cozied up inside as the first autumn breezes blow, this salad is sure to delight your taste buds and warm your heart. Happy cooking, and here's to the changing seasons!
End of Summer Squash Salad
As the warm days of summer fade into autumn, this vibrant dish celebrates the season's final harvest of summer squash and zucchini. The sweet, tender squash is elevated by a medley of Mediterranean flavors - zesty preserved lemons, aromatic herbs, and creamy feta cheese. Fresh thyme, oregano, and basil add layers of complexity, while the preserved lemons provide a bright, citrusy punch that perfectly balances the mild squash. Finished with a sprinkle of salty feta, this dish is a delicious way to savor the last tastes of summer. It's equally enjoyable as a light main course or a flavorful side dish.
Ingredients
1 medium zucchini, about 1 1/4 pounds
2 small summer squash - about 1 pound
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 quarter preserved lemon rind cut into thin slices
2 tablespoons ribboned fresh basil leaves
1/2 cup crumbled feta cheese
Method
Adjust the oven rack to the center position and heat to 425ËšF (220ËšC).
Prepare the zucchini and summer squash by trimming the ends and then slicing lengthwise into 1/8-inch slices. A mandoline is great for this task, but a nice sharp knife works as well.
Transfer the slices to a large bowl. Add the olive oil, thyme, oregano, salt, and pepper and toss to coat evenly.
Arrange the slices on a parchment or silicone mat-lined baking sheet and roast for 7 - 10 minutes, until tender and starting to brown on the edges.
Remove from the oven and allow to cool completely.
To assemble the salad, transfer the roasted zucchini and summer squash to a serving platter, scatter the preserved lemon slices over the slices and sprinkle the basil ribbons and crumbled feta cheese over the top.
Serve as a main dish with a crusty loaf of bread or as a side dish to accompany your favorite-end-of-summer-dish.
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