Summer Squash & Corn Salad

Posted on October 28, 2015 by Anne Milneck | 0 comments

Squash fatigue. That's the term we heard recently in response to the large amount of summer squash and zucchini coming out of gardens this season. If you're suffering from this condition, this salad is the cure. Sweet corn, savory Basil Extra Virgin Olive Oil and tangy Peach Balsamic come together put an end to squash fatigue.

Ingredients for the dressing:

¼ cup Basil Olive Oil

3 Tbl Peach White Balsamic

salt & pepper to taste

Ingredients for the Salad:

1 zucchini

1 yellow squash

1 green onion thinly sliced

1 ear of corn

¼ cup pecan pieces

Crumbled Feta

Directions:

Cut the Zucchini and Squash into matchsticks or thin ribbons. A mandolin works well for this. We used a spiral cutter--we were skeptical about this trendy gadget, but in the end we love it! Cut the corn from the cob. Combine the zucchini, squash, green onion and corn in a large bowl. Combine the Basil Extra Virgin Olive Oil, Peach White Balsamic in a separate bowl. Pour over the vegetables and toss to combine. Taste and adjust with salt and pepper. Top with pecan pieces and crumbled feta.


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