Summer Squash Salad with Lemon Citronette

Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core. Spread the ribbons on a cutting board, sprinkle liberally with salt, and let them sit for 20 minutes.

In a small skillet over medium-low heat, toast the nuts until they are turning golden and fragrant, stirring frequently.

Make the citronette: In a small bowl, whisk together the lemon zest and juice, garlic, thyme, mint, and parsley. While whisking, drizzle in the olive oil until the dressing is well blended. Set aside until you’re ready to serve.

Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl (if you are not serving the salad immediately, refrigerate the squash until later).

Right before serving, whisk the citronette last time. Toss the squash with the feta, pine nuts, and citronette. Serve immediately.