Squash Salad with Green Olives, Green Peppercorns & Feta | Michele Anna Jordan
Michele Anna Jordan of Sonoma County gives you a delicious recipe to a fresh summer salad with many delicious toppings. Click to get her personal recipe!
Ingredients
- 3 or 4 long summer squashes (mix of zucchini, crookneck & straightneck, not patty pan)
- Kosher salt
- 6 ounces feta cheese, in small chunks
- ⅓ cup pitted green olives, such as Picholine
- 3 to 4 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoons brined green peppercorns, optional
- 2 tablespoons chopped fresh Italian parsley or cilantro
- Black pepper in a mill
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