Summer Squash Salad

I've been enjoying a very inexpensive subscription to Bon Appetit magazine over the last several months. While I must confess that I will probably never attempt any of the recipes I see there, it has caused me to think outside the box a bit more when I cook.

For instance, I love summer squash (crookneck and zucchini), but I tend to serve it in only a few different ways: sauteed with onion, steamed with onion and tomato, or grilled. However, when the temp warmed up this week, cooler dishes sounded great! So I took a cue from a Gwyneth Paltrow interview in Bon Appetit and winged this dish. It's kind of loosey-goosey, so just make it your own!

Summer Veggie Salad

2 medium yellow crookneck squash
1 medium zucchini
6-8 cherry or grape tomatoes, halved (or one whole tomato, diced)
1/2 - 1 cup small brocolli florets
1/2 - 1 cup small cauliflower florets
2 tbsps olive oil (give or take)
juice from one half lemon
salt and pepper to taste


Use a vegetable peeler to create long slices of squash (discard outer peel and seeds) -- just work with it and you'll find the best technique. Add other vegetables, drizzle with olive oil and lemon juice, add salt & pepper and toss to mix. Chill before serving.


{By the way, I added some chopped grilled chicken and small cheddar chunks to the leftovers the next day -- it made a marvelous lunch!}


Just for fun, I shared this recipe over at The CSI Project for their Summer Salads Challenge!

© Suzanne Jackson 2011.
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