Summer Squash Salad with Goat Cheese, Fennel, and Dill


Photo Credit: Vicky Wasik

At the end of summer, when all the recipes you have for squash have been used, but your garden is still producing, what do you do? Here’s a delicious recipe that takes very little time to prepare. This tantalizing salad can be used for a starter or a side dish.



1 pound small yellow summer squash, thinly sliced into rounds

1 small fennel bulb, halved, cored, and thinly sliced lengthwise

2 Tblsp. chopped fresh dill

2 Tblsp. Fused Fennel Olive Oil

2 Tsp.  Sicilian Lemon Balsamic vinegar or fresh lemon juice

Kosher salt and freshly ground pepper

3 ounces fresh goat cheese of your choice, crumbled


In a large bowl, combine squash, fennel, dill, olive oil and vinegar and toss to combine. Season with salt and pepper. add goat cheese, gently toss, and serve right away.

makes 4 servings.

About Marisolio Tasting Bar

We specialize in Premium Extra Virgin Olive Oils and Balsamic Vinegars
This entry was posted in Balsamic Condimentos, Olive Oils, Recipes, Uncategorized. Bookmark the permalink.

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