Oh, the joy of summer—the season when gardens overflow with vibrant, fresh produce just begging to be tossed into a refreshing salad. There’s something almost magical about biting into a juicy tomato that’s still warm from the sun. But wait, have you ever noticed how cucumbers sometimes look like they’re wearing a green tuxedo?
It’s as if they’re dressing up for the occasion! This is the time to embrace those quirky veggies and savor every colorful bite.
Steps
- Warm olive oil in a large skillet over medium-high heat. Sauté garlic until it turns a light golden color and becomes fragrant, which should take about 30 seconds.
- Add zucchini, squash, and corn to the skillet, seasoning with salt and pepper. Cook the vegetables until they are just tender-crisp, approximately 4 minutes, keeping in mind they will continue cooking after being removed from the heat.
- Take the skillet off the heat and mix in the tomatoes, allowing the mixture to cool slightly. If there is excess juice, strain it out before proceeding.
- Transfer the vegetable mixture to a medium salad bowl. Add lemon juice, parsley, basil, and feta cheese, then toss everything together. Serve the salad immediately.
Ingredients
- Olive oil
- 2 cloves garlic, minced
- 2 medium zucchini, sliced
- 2 medium squash, sliced
- 1 1/2 cups corn kernels
- Salt and pepper, to taste
- 1 1/2 cups cherry tomatoes, halved
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3/4 cup feta cheese, crumbled
Nutritional Values
Calories: 1164 | Calories from Fat: 648 | Fat: 72g | Saturated Fat: 24g | Cholesterol: 96mg | Sodium: 1380mg | Potassium: 3582mg | Carbohydrates: 108g | Fiber: 18g | Sugar: 48g | Protein: 18g | Vitamin A: 6420IU | Vitamin C: 217.8mg | Calcium: 726mg | Iron: 7.2mg
FAQ
- What ingredients are in the Summer Harvest Salad?
- The Summer Harvest Salad includes sautéed zucchini, squash, and corn, along with sweet tomatoes, tangy feta cheese, bright lemon, and fresh herbs.
- How do you prepare the Summer Harvest Salad?
- Begin by heating olive oil in a skillet over medium-high heat and sautéing garlic until golden. Add zucchini, squash, and corn, seasoning with salt and pepper. Sauté until tender-crisp, then remove from heat, toss in tomatoes, and let cool. Mix in lemon, parsley, basil, and feta before serving.
- What is the serving size for the Summer Harvest Salad?
- The recipe yields enough salad for six servings.
- Can this salad be served warm or cold?
- The Summer Harvest Salad is designed to be served warm, providing a nice change from typical cold salads.
- What nutritional benefits does the salad offer?
- Each serving of the salad contains approximately 194 calories, with nutrients like Vitamin A, Vitamin C, and Calcium, making it a healthy and nutritious side dish.
Tips
- To achieve perfectly cooked zucchini, squash, and corn, saute them until they are just tender-crisp. They will continue to cook slightly after being removed from the heat, so avoid overcooking during the initial saute.
- After you remove the sauteed vegetables from the heat, toss in the tomatoes and allow the mixture to cool slightly. If there is any excess juice at the bottom, strain it off to prevent the salad from becoming soggy.
- Enhance the flavors of your salad by adding freshly squeezed lemon juice, chopped parsley, basil, and crumbled feta cheese just before serving. This final touch will add brightness and a tangy kick to your dish.
- For a more flavorful dish, make sure to use fresh, in-season vegetables and herbs whenever possible. This will ensure that your salad is vibrant and packed with the best possible flavor.
Equipment
- Large Skillet – For sautéing the vegetables.
- Medium Salad Bowl – For tossing and serving the salad.
