Snow Pea and Summer Squash Salad with Goat Cheese

By Rose HattabaughOctober 27, 2021

Makes
4 servings
Cook Time
30 minutes

This bright salad pairs crisp snow peas with silky summer squash, the two briefly cooked together in the microwave. We meld the vegetables and balance their sweetness with a simple vinaigrette and creamy, tangy fresh goat cheese (or feta, if you prefer). Steeping the sliced onion in the vinegar for a few minutes mellows its raw allium bite, so don’t skip this step.

Tip

Don’t forget to stir the squash-snow pea mixture about halfway through microwaving to ensure the vegetables cook evenly. And after microwaving, don’t forget to pour off the liquid the mixture releases during cooking or it will water down the salad.

Ingredients

½
small red onion, thinly sliced OR 1 medium shallot, halved and thinly sliced
3
tablespoons sherry vinegar OR unseasoned rice vinegar
Kosher salt and ground black pepper
1
medium yellow summer squash (about 8 ounces), halved lengthwise, then sliced crosswise about ¼ inch thick
8
ounces snow peas, trimmed and halved on the diagonal
¼
cup extra-virgin olive oil
2
tablespoons chopped fresh dill OR oregano, divided
2
ounces fresh goat cheese (chèvre) OR feta cheese, crumbled (½ cup)

Step 1

In a small bowl, stir together the onion, vinegar and a pinch of salt; set aside.

In a large microwave-safe bowl, toss the summer squash and snow peas with ½ teaspoon salt. Cover and microwave on high until the squash is tender and the peas are tender-crisp, 2 to 3 minutes, stirring once about halfway through. Immediately pour off and discard the liquid in the bowl.

Step 2

To the warm squash-snow pea mixture, add the onion-vinegar mixture, the oil and ½ teaspoon pepper, then toss to combine. Let cool to room temperature, about 15 minutes.

To the vegetables, add 1 tablespoon of dill and half of the cheese, then toss. Taste and season with salt and pepper.

Transfer to a serving dish and sprinkle with the remaining 1 tablespoon dill and the remaining cheese.