Yesterday, the local farmer’s market stands offered a beautiful plethora of the most unusual summer squash, both zucchini and yellow squash. This is a great recipe for the gardener, as well, who is swimming in these vegetables and fresh herbs. It is a colorful crowd pleaser that doesn’t disappoint. The simplicity of the salad is perfect for last-minute summer entertaining. This is a favorite as it is colorful and fresh with a nice tangy lemon dressing.
For a light lunch, serve it with some fresh mozzarella on the side. A perfect match…
1/3 c extra virgin olive oil
3 tbs lemon juice
1 tsp coarse sea salt
1/2 tsp freshly ground pepper
1/2 tsp dried and crushed red pepper
2 lbs zucchini, yellow squash, or both
1 pint grape tomatoes, halved
1-2 ears of fresh corned, kernels removed (or 1/2 c frozen corn, thawed)
1/2 c fresh herbs from the garden, basil, chives, parsley, mint…
For the dressing, mix together the lemon juice, salt, and black and red peppers together in a bowl. Whisk in the olive oil until blended. Set aside.
Cut the zucchini (and/or squash) in half crosswise and then lengthwise so you have four quarters. Then slice the quartered zucchini crosswise into ¼ inch pieces. Mix together the zucchini, tomatoes, corn, and dressing. Refrigerate for at least 20 minutes. Once ready to serve, mix in the fresh herbs. Taste and adjust accordingly with a little salt and pepper or additional herbs.