Moorish Summer Squash Salad

This is a simple and delicious summer squash salad from Spain that often appears in tapas selections.  Make sure to assemble this salad with ample time to rest before serving, and the flavors will become much brighter as a result.  We adapted our version from one presented in Paragon Books’ 2004 Traditional and Contemporary Tapas Dishes [ISBN 1405480122]

¼ cup olive oil
1 large garlic clove, minced
1 pound mixed summer squash, cut into ½” slices
3 tablespoons pine nuts
1/3 cup raisins
2 tablespoons fresh spearmint, finely chopped
2 tablespoons lemon juice, or more to taste
salt and freshly ground black pepper, to taste

Heat olive oil in a heavy skillet over medium.  When the oil comes to temperature, add in the garlic and briskly stir fry for 1 minute.  Add in the summer squash slices, and sauté until just tender.  Transfer to a bowl, and toss with the pine nuts, raisins, spearmint, lemon juice, and salt and pepper.  Cover and let rest in the refrigerator for at least 4 hours.  Let come to room temperature before serving.   

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