This summer salad of 5 ingredients is as simple as possible

ahsan65@gmail.comMay 19, 2025

0 0 2 minutes read

This summer salad of 5 ingredients is as simple as possible

Why it works

A young and diminutive yellow squash from a producer market or a section of quality products has thin and dense and tender flesh – perfect for slim and eat raw in salads.
The creamy and lactic flavor of goat cheese resonates with the simple and agricultural vinaigrette.
Fennel adds a subtle natural sweetness and a clear texture.

I am a lot of leaders on social networks, but most of the food they publish photos, while being fun in Lorger, does not translate well for the home cook. From time to time, however, I see something that manages to be both beautifully simple and also inspiring. A recent example: I was scrolling through my Instagram flow and I came across a photo of the ride yellow summer squash in Portland, Oregon, chef Jenn Louis of a summer squash and fennel salad in raw yellow in slices, and with dill. I could not shake the idea, so now, as part of our simplest summer of all time – a collection of seasonal recipes using no more than four main ingredients (not to mention the pantry staples) – I decided to tear it roughly.

The only tool that I would recommend to have on hand for a salad like this is a good mandolin or a vegetable slicer, because it allows you to find these elegant bursts, with always perfect results. You can consult our cheap favorites here.

Aside from that, it’s as simple as it may seem. First of all, put your hand on very beautiful and tender very beautiful summer squash – you know, the little ones, not the oldest and invaded that have large spongy centers and harder skin. A producer market is often your best bet for quality summer products, but some grocers and supermarkets with good sections of products could also be a useful source. Slice the squash very finely on the mandolin, then follow it with a fennel bulb with the same thickness adjustment.

Serious Eats / Vicky Wasik

Add a chopped dill, extra virgin olive oil, lemon juice, salt and pepper, and give a good throw. Then crumble in fresh goat cheese and give it another draw before serving. (I am trying to minimize how much I throw the salad once the goat cheese is added, because I prefer that it stays in the clusters and does not turn into a milky coating on everything, which can happen if you stir a lot of wet ingredients on several occasions.)

The finished salad is a combination of tender, clear and creamy textures, and sweet, scented and tart flavors – it can be simple, but it has a sufficiently sophisticated taste to appear on any restaurant menu.

July 2015

This summer salad of 5 ingredients is as simple as possible

Cook mode
(Keep the screen awake)

1 book (454 g)) Small yellow summer squashFinely cut into round on a slicer of vegetables
1 little fennel bulbHalf cut, carot
2 tablespoons ax Fresh dill
2 tablespoons extra virgin olive oilto dress
2 teaspoon Fresh juice of 1 lemon
Cosher salt and freshly ground black pepper
3 ounces (85 g) costs goat cheesecrumbled

In a large bowl, mix the squash, fennel, dill, olive oil and lemon juice and mix to combine. Season with salt and pepper. Add the goat cheese, mix gently and serve immediately.