Can y’all believe it’s September? I’m of the mind that summer lasts until October, especially as long as it’s 90 degrees outside and we have fresh zucchini and tomatoes. We’ve been getting fresh vegetables from friends and family with gardens, and I’ve made this salad a few times. It’s a great way to use up all that zucchini! I prefer the zucchini in ribbons (I just bought this handy veggie chopper/mandolin from Amazon) but you could also just slice it into half moons. The fresh vegetables really shine, complemented by a tangy vinaigrette and creamy goat cheese crumbles. You could also use feta or fresh mozzarella cheese, or completely leave out the dairy.
Zucchini Summer Salad, serves four
Ingredients
- 1 large or 2 medium zucchini, sliced into ribbons
- 1 corn on the cob, sliced off the cob
- 1 pint cherry tomatoes, halved
- 1/3 cup crumbled goat cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh basil, sliced 1/4 in thick
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- Whisk together olive oil, red wine vinegar, fresh basil, dijon mustard, salt and pepper to form vinaigrette
- Toss vegetables and goat cheese in vinaigrette
So fresh and easy! If you like zucchini, make sure to also check out this frittata recipe.
Biscuits & blessings,
Leels
Love this! Looks like a perfect summer recipe! 🙂
Jenna ♥
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Thanks Jenna!