Squash and Bean Salad with Lemon-Feta Vinaigrette and Za’atar-Spiced Pine Nuts

Summary: This is a delicious summer salad and is flexible regarding ingredients; use vegetables that you have on hand, that approximate the texture of these.
*Za'atar is a Middle Eastern spice blend of thyme, sumac, marjoram, sesame seeds and salt and is used in a number of wonderful dishes. I make my own, but you can find it pre-mixed at specialty stores and groceries with great spice collections.

Yield: 2 servings


  • ½ yellow squash, mandolined into paper-thin rounds
  • ½ 8 ball zucchini, mandolined into paper-thin rounds
  • 1 big handful yellow pole beans, steamed until crisp-tender then rinsed under cold water until cool
  • 2-3 tablespoons pine nuts
  • bit of extra virgin olive oil
  • generous sprinkling of za’atar*
  • zest of ½ lemon
  • 1 garlic clove, peeled
  • ½ small lemon, juiced
  • salt and pepper
  • ¼ cup crumbled feta (I used Bulgarian because it is very crumbly and very creamy)
  • 5 chives, chopped
  • 1 sprig mint, chopped
  • 1 large spring oregano, chopped


Microwave the garlic in a covered bowl for 20 secs (quick roast), and let cool. Mash with a fork into a bowl with the lemon juice, some extra virgin olive oil, the herbs and feta. Season to taste with salt and pepper.

Mix the pine nuts, extra virgin olive oil, za’atar in a small skillet and cook until pine nuts are golden brown. Sprinkle the lemon zest on top and set aside to cool.

Put your squash and zucchini slices into a bowl. Cut your beans into 1” pieces and put into bowl with squash.

Pour dressing over and mix gently but well. Sprinkle pine nuts on top. Season with extra salt, pepper, and za’atar as needed.