Try this yummy, refreshing and healthy salad when produce is at its’ peak during the summer. It’s a snap to put together, and stores well for a few hours, or is delicious served right away. The only special tool you need is a good sharp peeler. I prefer a Y style peeler, and I think Rösli is the best brand, it stays sharp. I love zucchini this way. It has such a different flavor than when cooked. If you don’t think you care for squash, try this recipe, you just might change your mind!

This serving size is for a generous 2, so double it for more servings.

Sunny Summer Salad

1 Yellow Squash, small
1 Zucchini, small
1/4 a medium sweet onion (Vidalia or Walla Walla)
1/2 each of 1 Red and Yellow Roasted Bell Pepper, sliced into ribbons. (store bought or homemade)
Parsley, minced
1 large clove of Garlic, peeled, minced

Dressing:
1 Tbsp fresh Lemon Juice (about a 1/4 of a lemon)
1/4 cup Extra Virgin Olive Oil.
Salt, Pepper to taste
Optional: 1/2 tsp of any mediterranean style spice mix

Optional: Fresh Ricotta Cheese.

1. Cut the top and bottom off the squat. Using your vegetable peeler, ‘peel’ it into ribbons working from top to bottom. I peel down just to the seed core, then rotate it 90 degrees and slice the next side, working your way around the vegetable. Toss the core.
2. Cut your whole onion in half, then in half again. Lay on its cut side and holding one of the root ends, slice into thin quarter rings.
3. Whisk the olive oil into the lemon juice, add the garlic and seasoning.
4. Toss all the ingredients together.
5. If desired, top with a dollop of ricotta, fresh as possible.
Tip: If storing for longer than a 1/2 hour, do not salt it until serving. Squash has a lot of water. Salt will pull that water out and your salad dressing will be diluted and weak tasting.

This is one of those dishes where there are very few ingredients, as such, buy the highest quality produce you can find. And if your store doesn’t carry fresh Ricotta, any decent Italian Deli will carry it.

Summer in Minnesota is short, so I don’t like to dawdle in the kitchen. Toss this together, pair it with a protein and head outside for a picnic!