BREADA – Cultivating Local Markets

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Summer Corn and Squash Salad

Posted under Salads

Recipe by Emilie Hebert

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 1 green onion, thinly sliced
  • 1 ear of corn
  • 1/4 cup Basil Olive Oil, Red Stick Spice Co.
  • 3 T Peach White Balsamic Vinegar, Red Stick Spice Co.
  • Salt and Pepper to taste
  • 1/4 cup pecan pieces
  • Crumbled Feta

Cut the zucchini and squash into matchsticks or thin ribbons. A mandolin or spiralizer works well for this. Combine the zucchini, squash, green onion and corn in a large bowl. Combine the Basil Extra Virgin Olive Oil, Peach White Balsamic in a separate bowl. Pour over the vegetables and toss to combine. Taste and adjust with salt and pepper. Top with pecan pieces and crumbled feta.