Zucchini And Summer Squash Salad

Zucchini And Summer Squash Salad

When the tomatoes and zucchini are in season, it’s time to find creative ways to make use of these bumper crops! There is a variation on a Fodista recipe that make the most of what the Mill Park Market has to offer.

Zucchini And Summer Squash Salad
Recipe type: salad
Prep time: 
Total time: 
Ingredients
  • 4 medium summer squash*
  • 1 lb zucchini*
  • 1 cup halved cherry tomatoes*
  • 4 ounces feta cheese, crumbled*
  • 1 container of 47 Daisies Pesto* or make your own with:
  • 2 cups basil leaves
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 2 cloves garlic, pressed*
  • ½ teaspoon sea salt*
Instructions
  1. Using a julienne peeler (or a regular vegetable peeler for wider ribbons), slowly julienne each squash from top to bottom.
  2. Place julienned squash in a large bowl and set aside.
  3. To prepare your own pesto: combine the basil, Parmesan cheese, pine nuts, olive oil, garlic and sea salt in a food processor. Pulse until a coarse pesto forms.
  4. Carefully toss the zucchini and yellow squash with the pesto. Top with the cherry tomatoes and feta cheese.
* Items you will likely find at the Market