Summer Squash Salad

Thinly sliced zucchini with goat cheese, borage flowers + herbs

Marinaded thinly sliced summer squash is a flavorful, fresh way to use this abundant summer vegetable. It can be served with salad greens or paired with my Wheat Berry Salad. I like a mix of green zucchini and yellow squash.

Dressing:

1 T. white wine vinegar
1 T. rice wine vinegar
1 T. lemon juice + a pinch of zest
1 T. olive oil
1 t. honey
1-2 garlic cloves, minced
½ t. salt + more to taste
Pinch of Mexican oregano
Freshly ground black pepper
Crushed red pepper flake

2-3 summer squash, about 1 lb. (I like a mix of yellow and green)
⅓ c. thinly sliced sweet onion or shallot
3 T. roughly chopped basil, mint and/or parsley
2 T. sunflower seeds
2-4 oz. goat cheese per serving
1-2 c. salad greens per serving

Rinse and dry squash, making sure to remove any grit from the ridges and stem. Trim the tops and bottoms (you don't need to cut the top off, just trim the calloused end). Using a mandoline, slice the squash very thinly (the slices should be flexible but not transparent). If they're 4 inches or smaller, slice them lengthwise (I love preserving the shape of the squash). Slice larger squash into coins, discard the very top. Place slices in a bowl.

Combine vinegar, lemon juice and zest, olive oil, honey, garlic, salt, oregano, pepper and chile flakes, if using. Mix well, dissolving honey. Pour over squash and gently toss to combine. Let stand 10 minutes to allow squash to soak up dressing. Add herbs, sunflower seeds and goat cheese, toss to combine. Garnish with borage flowers, if available. Use arugula, microgreens, salad greens or sprouts to bulk it up, if desired. Serve family style or on individual plates.

Borage grows really well for me and I love to add borage flowers to all my salads while I have them. Freshly picked flowers have a light cucumber flavor, completely unlike “edible flowers” at a restaurant, which have lost all flavor.