Pairings: Summer squash salad with sauvignon blanc

Dry Creek Vineyards has always made beautiful sauvignon blanc and our Wine of the Week is no exception. This 2014 Dry Creek Valley Sauvignon Blanc ($18) is light and lovely. It is a perky sort of wine, like a friend who is always in a good mood, always has something nice to say and yet never goes over the edge into vapidity. This wine would be welcome anywhere, from a seaside oyster feast to an elegant dinner under the summer sky and everything in between.

Flavors are bright and sunny, with pear, honeysuckle, Meyer lemon and Seville orange up front and whispers of jalapeño and coriander seed on the resonant finish. Although the wine is infinitely drinkable, it isn’t a lightweight. Its rich, lush texture and balanced flavors will improve with age and the wine can hold its own alongside wines double and triple its price.

At the table, it has broad appeal. Shellfish, lean fin fish, ceviche, fennel, pork tenderloin and young goat cheese -- welcome this wine. It is also quite lovely with a tangy golden gazpacho; watermelon salad with fresh lime; avocado; poblanos provided they are not too hot; mozzarella fresca, and burrata.

The wine is outstanding with fresh zucchini, too, including zucchini noodles, avocado-zucchini sandwiches and avocado-zucchini pizza. I’ve posted my favorite recipes for these dishes at “Eat This Now” at pantry.blogs.pressdemocrat.com.

For today’s recipe, I’ve cut zucchini into broad, flat noodles instead of thin strands for a refreshing salad, perfect on a hot summer night. Green peppercorns can be hard to find but nearly all supermarkets have them, typically in a thin glass jar on a top shelf near capers and pickles. The most common brand is Reese.

Summer Squash Salad ?with Green Olives, Green Peppercorns & Feta

Serves 3 to 4

3-4 long summer squashes (a mix of zucchini, crookneck and straightneck squash, not patty pan)

- Kosher salt

6 ounces feta cheese, in small chunks

½ cup pitted green olives, such as Picholine

3-4 tablespoons extra virgin olive oil

- Juice of 1 lemon

1 tablespoon brined green peppercorns, optional

2 tablespoons chopped fresh Italian parsley or cilantro

- Black pepper

Trim the ends from the zucchini and use a mandoline to cut each one into very thin lengthwise slices; you want the zucchini to resemble the broad noodle known as pappardelle.

Set in a colander, sprinkle with salt and use your fingers to toss very gently.

Let sit for about half an hour. Rinse the zucchini under cool water, drain on a tea towel and pat dry.

Put the zucchini on a serving plate or in a wide shallow bowl, add the feta and drizzle the olive oil and lemon juice on top.

Add the green peppercorns, if using, season with a little salt and a few turns of black pepper, cover with a tea towel and let rest for 20 to 30 minutes before serving.

Michele Anna Jordan has written 24 books to date, including the new “Good Cook’s” series. Email Jordan at michele@saladdresser.com. You’ll find her blog, “Eat This Now,” at pantry.blogs.pressdemocrat.com