Summer Squash Salad

Year after year, this is an all-time favorite squash recipe. Especially good for pot lucks or summer BBQs. The freshness of the mint is delightful, but you can easily use basil or parsley in this recipe.

11⁄2 pounds yellow summer squash, julienned on a mandoline or with a knife
​2 scallions, thinly sliced
1⁄4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
Kosher salt, freshly ground pepper 1 tablespoon fresh lemon juice
4 ounces feta, crumbles
Sliced or slivered almonds, toasted

Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted almonds and toss gently to combine.