Using a mandoline slicer or sharp knife, thinly slice the zucchini and yellow squash.
Place the zucchini and squash in a microwave safe bowl. Add 1 tablespoon water. Cover and cook in the microwave for 2 - 3 minutes.
Drain any moisture from the zucchini and squash.
Quick cool the zucchini and squash by placing the bowl in the freezer for 15 minutes.
While the zucchini and squash are cooling, prepare the dressing.
Zest and juice one fresh lemon.
Finely chop several leaves of fresh mint to equal a heaping tablespoon.
In a glass measuring cup, add 1/4 cup olive oil.
Add lemon zest, lemon juice, chopped mint, salt, and pepper.
Whisk together until well combined.
Add halved cherry tomatoes, feta cheese, and the prepared dressing to the cooled zucchini & squash slices.
Refrigerate for 1 - 2 hours until well chilled.
Before serving, slice the zucchini squash blossoms into halves or quarters. Sprinkle on top of salad servings.