Wednesday Salad

This was driven by a summer-salad recipe in JPFF and the contents of this week's CSA box. All the veggies (except the chives) were from the box.

zucchini-like summer squash, very thinly sliced lengthwise or shaved with a vegetable peeler
tomatoes, seeded (reserve seeds) and diced medium
Armenian cucumber, diced medium
feta cheese, diced medium
coarsely chopped cilantro
chopped chives
lemon juice
good olive oil
salt and pepper

Salt the squash liberally and let them stand in a strainer for at least 30 minutes.
Combine the tomatoes, cucumber, cheese, cilantro, and chives in a bowl and mix gently.
Whisk together the tomato seeds/water, lemon juice, olive oil, and black pepper to make a dressing (no salt because of the feta and salted squash).
Rinse the squash well and squeeze as much liquid as possible. Arrange some squash on each plate in a ring. Dress the vegetables (gently), then spoon them into the squash rings.
Drizzle with good olive oil and serve with crusty bread.

mmmm, was this good. I made enough salad that I didn't need any other food for dinner, but this could be done in smaller portions in ring molds for an elegant little side salad.