Looking for a resfreshing and delicious side that requires minimal preparation time? And, bonus, no cooking? This salad is it! I know the idea of eating raw zucchini and squash sounds pretty starchy and bland, but after marinating in a dressing of white wine vinegar, olive oil, garlic, and herbs for at least an hour – Voila! They become flavor-packed and resemble the texture of cooked squash.
Recipe will follow shortly, but first a few photos from my travels lately:
Shenandoah National Park, 4th of July Weekend
Beach weekend with friends in Norfolk, VA.
It’s just been just too hot for a fluffy Shiba mix lately! I, on the other hand, live for this weather!
Enjoy your weekend! Cheers! And try the recipe below – I think you will be pleasantly surprised.
Raw Summer Squash Salad
2 medium size zucchini
2 medium size yellow summer squash
1/4 cup white wine vinegar
2 T extra virgin olive oil
1 tsp Herbs de Provence
2 tsp fresh basil, finely chopped
1 shallot, minced
2 cloves garlic, minced
sea salt and pepper to taste
1. Slice zucchini and squash into medium-thin slices, then cut each slice in half to end up with half circles.
2. In a large bowl, whisk together remaining ingredients.
3. Slowly stir in the zucchini and squash until well covered in the dressing mixture.
4. Cover and place in the refrigerator for at least 1 hour before serving, stirring occasionally.