We kinda love showing off all our pickled, preserved treasures, but sometimes, it seems, we hoard them for too long, saving them for a ’special occasion'. This can mean that by the end of the year, we have more left on our shelves than we should. Right now is the perfect time of year to take stock of the pantry and make note of what we used most of, what we loved, what we might have made too much of. After all, preservation season is upon us! And in order to make more delicious preserves, we have to eat up the old ones. It's either that, or build a larger pantry. Hmmm...... Pickles and preserves are best eaten within a year, though, so if you have any jars of pickled zucchini left over or even the Zucchini Relish, now’s a great time to clear out the old to make room for the new.
Hence, the Grilled and Pickled Summer Squash Salad!
Prepare a barbecue for grillin’. As it heats, prepare the herbs and squash.
Slice the summer squash into long halves, and season with salt and pepper. Chop the herbs finely.
Place the uncooked summer squash and a block of feta on the grill and cook both sides until lightly charred, about 10 minutes total.
Remove the ingredients from the heat when they have cooked through, and set them aside to cool.
When they have cooled, slice the squash into 1/2" pieces and transfer them to a bowl.
Slice the pickled squash into similar sizes. Add the pickled squash (or zucchini relish, if using) to the bowl with the grilled squash.
Toss these ingredients together with a generous drizzle of olive oil, and toss to coat.
Add a tablespoon or two of the pickling liquid, and the fresh chopped herbs. Taste to adjust the seasoning.
Crumble the feta on top, or serve in slices alongside this summer salad.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.