Summer Squash & Green Bean Salad

• 1 Zucchini, thinly sliced in a mandoline or julienned lengthwise
• 1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise
• 12 ounces Green beans or haricot vert
• 3/4 cup Crumbled feta
• 2 tablespoons Tightly packed parsley
• 1 tablespoon Lemon zest
• 1 Lemon juice
• 2 teaspoons Cloves garlic, minced
• 3 tablespoons Olive oil
• 1 teaspoon White wine vinegar
• 1/4 teaspoon Crushed red pepper flakes
• Kosher salt & pepper
• 1/2 cup Sliced cherry tomatoes {optional}

1. Prepare an ice bath with cold water and ice cubes in a large bowl, and bring a pot of salted water to a boil. Once the water is boiling, blanch the green beans for two minutes. Immediately remove the beans from the pot and submerge them in the ice bath until cool. Remove them from the ice bath and path dry. Place in a large mixing bowl and set aside.
2. Add the sliced zucchini, squash, feta and cherry tomatoes {if using to the mixing bowl. In a food processor, add the olive oil, white wine vinegar, parsley, lemon zest, and minced garlic. Season with salt, pepper, and stir in the red pepper flakes. {Note, this dressing is pretty dense. That's intentional. Zucchini and squash carry a lot of moisture.}
3. Pour the dressing over the vegetables. Toss all veggies are nicely coated in dressing. Sprinkle with any additional lemon zest and parsley, season with any additional salt and pepper to taste, and serve.

zucchini, yellow squash, green beans, feta, parsley, lemon zest, lemon juice, garlic, olive oil, white wine vinegar, red pepper, kosher salt, tomatoes

Taken from food52.com/recipes/14012-summer-squash-green-bean-salad (may not work)