1.5 pounds summer squash
Salt
2 scallions, cut into fine rounds
½ pound feta cheese
2 tablespoons fresh dill, chopped
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
Trim away the squash ends and then quarter them lengthwise. Cut each long piece roughly into 1 ¼ inch segments.
Put 4 cups water into a pan and bring to a boil. Add 1 teaspoon salt and stir to mix. Put in the squash and boil rapidly, uncovered, for about 2 minutes, or until the pieces are just tender. Drain and rinse under cold water to cool of completely. Pat dry and put in a bowl. Check for salt. If the squash need more salt, add it now and mix. Add all the remaining ingredients. Toss to mix and check the salt one last time. Cover and refrigerate until needed.
Adapted from World Vegetarian by Madhur Jaffrey.
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