August 2012

Summer Harvest Chop Salad

1 zucchini, 1/2 inch dice
2 yellow squash, 1/2 inch dice
2 ripe tomatoes, 1/2 inch dice
3 green onions, chopped (green and white parts)
1 cucumber, peeled, 1/2 inch dice
1 red bell pepper, 1/2 inch dice
1 cup blanched sno peas or sugar snap peas, 1/2 inch pieces
1/2 cup fresh basil, chiffonade (this strips)
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon dijon mustard
sea salt & fresh ground pepper

Combine all vegetables in a bowl.  In a separate bowl, whisk oil, vinegar, mustard, garlic, salt, and pepper to make dressing.  Pour dressing over vegetables and toss to combine. Refrigerate 30 - 60 minutes to allow flavors to develop.

Makes 6 - 8 servings.