Farmstand Summer Squash Salad with Tomatoes and Fresh Herbs

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…

Serves 6


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.

Bon appetit!

About tasteinspired

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