Zucchini Salad With Basil, Mint and Feta

• 4 small zucchini or other summer squash (about 1½ pounds)
• 1 tsp lime zest plus 2 tablespoons lime juice (from 1 lime)
• 3 tbsp extra-virgin olive oil
• Salt and black pepper
• ¼ cup torn or whole mint leaves
• ¼ cup torn or whole basil leaves
• A few squash blossoms, torn in strips (optional)
• Sumac, for sprinkling (optional)
• 2 oz mild feta, crumbled

Instructions

1. Wash and trim zucchini. With a sharp knife or mandoline, cut crosswise into very thin rounds. Wrap slices with a damp towel until ready to use, up to several hours ahead in the refrigerator.
2. In a small bowl, stir together lime zest, juice and olive oil. Season with salt and pepper to taste.
3. Place squash slices in a shallow salad bowl and season lightly with salt and pepper. Add dressing and, using your fingers, coat all slices well. Add mint and basil, and the squash blossoms, if using. Toss everything together.
4. Sprinkle with a pinch of sumac, if using, and top with crumbled feta.