When the temperature gets to 105 degrees where I live, the last thing I want to do is turn on the oven and heat up the kitchen. We tend to eat a lot of salads as our veggies during the summer, but sometimes we need a break from greens. Enter zucchini and squash. My husband is not a fan of these vegetables, but with a few tasty additions, he suddenly likes these healthy options.
1 raw yellow squash, sliced into rounds then quartered
1 raw zucchini, sliced into rounds then quartered
1 cup Feta cheese
1/3 large red onion, diced
4 TB Olive Oil
In a bowl large enough to hold and toss all ingredients, add yellow squash. Sprinkle with a pinch of sea salt and ½ pinch of pepper. Then drizzle 1 TB of olive oil.
Layer zucchini on top of squash. Sprinkle with a pinch of sea salt and ½ pinch of pepper. Then drizzle 1 TB of olive oil.
Spread diced red onion on top of zucchini. Then drizzle 1 TB of olive oil.
Spread Feta on top of onion. Sprinkle ½ pinch of pepper. Then drizzle 1 TB of olive oil.
Stir all ingredients until colors and oil are mixed.
Chill for one hour.
Zucchini and squash – I prefer to leave the skins on since it has nutrients. Wash well, especially if you’re not able to purchase organic. If you detest the skins, you can peel them off.
Feta cheese – If I know I’ll have time, I’ll buy a block of Feta and cut into small uniform squares. Otherwise, I just purchase Feta crumbles.
Temperature – If you’re in a hurry, you can eat it right away. If you can make it early, it’s even more refreshing when it’s chilled.
This is your base salad. You can tweak the flavor according to your palette:
*more or less salt and pepper
*more or less olive oil or substitute Italian dressing for all of the olive oil
*more or less red onion
*more or less Feta
*a dash of smoked paprika for a little kick
*a squirt of fresh lemon or lime juice for a little zing
If you keep the leftovers refrigerated and covered tightly, this will last two to three days.