Summer Squash Salad with Mint, Feta, and Black Truffle Salt
Translucent ribbons of yellow summer squash, a handful of fresh mint, heady black truffle salt, thin slivers of shallot, and salty crumbles of feta tossed with a glug of olive oil and white balsamic, this simple salad’s virtue lies in the quality of its ingredients. This salad was inspired by one I had (and helped make…squash slicer extrodinaire!) at Sunday Suppers with Nikole Herriott. The combination of squash and mint was inspired. This salad isn’t an exact science, make it to suit your taste.
Ingredients
- 1 yellow squash zucchini would work well too, sliced 1/8″ thick
- 1 small shallot thinly sliced
- 1-2 Tbsp fresh mint roughly chopped
- 1/4 cup feta
- splash of white balsamic vinegar
- glug of good extra virgin olive oil
- black truffle salt to taste
Instructions
- Toss all the ingredients together in a bowl. Allow to sit for about 10 minutes covered in the fridge for the flavors to meld & serve.