How To Make Summer Harvest Salad
One way to make use of all those fresh summer produce is to make this summer harvest salad. It’s a merry mix of zucchinis, corn, squash, tomatoes, and more.
Preparation: 15 minutes
Cooking: 6 minutes
Total: 21 minutes
Serves:
Ingredients
- 3tbspolive oil
- 2clovesgarlic,minced
- 1lbzucchini ends,ends removed remaining halved and sliced
- 8ozyellow squash,ends removed, remaining quartered and sliced
- 2½cupsfresh corn
- salt and freshly ground black pepper
- 10ozgrape tomatoes,halved
- 2tbspfresh lemon juice
- ¼cupfresh parsley,chopped
- 2tbspfresh basil ribbons,chopped
- 4ozfeta,crumbled
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until light golden and fragrant, about 30 seconds.
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Add in zucchini, squash and corn and season with salt and pepper to taste. Saute for about 4 minutes until just tender-crisp.
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Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any).
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Pour into a medium salad bowl and toss in lemon, parsley, basil and feta. Serve immediately.
Nutrition
- Calories: 203.64kcal
- Fat: 12.03g
- Saturated Fat: 4.06g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.10g
- Polyunsaturated Fat: 1.26g
- Carbohydrates: 21.55g
- Fiber: 3.43g
- Sugar: 7.85g
- Protein: 6.56g
- Cholesterol: 16.82mg
- Sodium: 597.53mg
- Calcium: 134.53mg
- Potassium: 651.37mg
- Iron: 1.43mg
- Vitamin A: 76.34µg
- Vitamin C: 34.03mg
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