Categorized:
- Appetizers & Salads
- Healthy
Tagged:
- basil
- corn
- feta
- lemon juice
- parsley
- squash
- tomatoes
- zucchini
Summer Harvest Salad
Ingredients
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 2 medium zucchini, (1 lb) ends removed, remaining halved and sliced
- 1 medium yellow squash, (8 oz) ends removed, remaining quartered and sliced
- 2 1/2 cups fresh corn
- Salt and freshly ground black pepper
- 10 oz grape tomatoes, halved
- 2 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh basil ribbons
- 4 oz feta, crumbled (about 1 cup)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until light golden and fragrant, about 30 seconds.
- Add in zucchini, squash and corn and season with salt and pepper to taste. Saute until just tender crisp, about 4 minutes (it will continue to cook slightly once removed from heat so don’t overdo it).
- Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any).
- Pour into a medium salad bowl and toss in lemon, parsley, basil and feta. Serve immediately.
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