If you're like me, you may be just about sick of summer squash but, if you still have one left in the fridge, here's a delicious way to say, "Au Revior," to this bright summer staple.
1 medium summer squash
1 medium zucchini
3/4 medium cucumber
1 c. cherry tomatoes
1/2 medium red onion
From the Pantry:
2 tbs white balsamic vinaigrette
1 tbs water
1/2 tbs brown sugar
1/2 tsp salt
1/4 tsp pepper
large sauce pan
Preparation: Combine vinaigrette, water, brown sugar, salt, and pepper in sauce pan set on lowest heat setting. Chop up squash and zucchini. Place into sauce pan. Turn heat to medium and toss with vinaigrette mixture. Cover and allow to cook for 7 minutes, or until just barely tender, stiring occasionaly.
During this time, cut cherry tomatoes in half, chop cucumber, and dice red onion into very fine pieces. When the zucchini and squash has just become tender, throw in tomatoes, cucumber, and onion, and cook for an additional 3 minutes, stirring about every minute.
Remove from heat and transfer to container for refridgeration. Make sure you pour all those nice juices into your container too. Chill for 2-3 hours, then serve. Thanks to the sauce, this dish does not necessarily need any additional dressing. You may however wish to pair it with say, a light italian or, something with a hint of dill maybe.
The crunch of this final salad is very satsifying and the flavors… uhmmm... from the subtle sweetness of the brown sugar to the slight bite of the balsamic are… refreshing! Perfect for a picnic out on the lawn as we transition into Fall.
I hope you'll enjoy this as well as my other summer salad fave, the Four Bean Salad, as we bid, "Adieu" to the last few days of l'ete. Though we have already experienced a few brisk days here in western PA, my summer mentality holds strong… at least until the first, official day of autumn - Wednesday, September 22nd.