Name: Summer Harvest Salad Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6
Cuisine: American
Ingredients: 3 tbsp olive oil; 2 cloves minced garlic; 1 lb ends removed remaining halved and sliced zucchini ends; 8 oz ends removed, remaining quartered and sliced yellow squash; 2½ cups fresh corn; salt and freshly ground black pepper; 10 oz halved grape tomatoes; 2 tbsp Fresh Lemon Juice; ¼ cup chopped Fresh Parsley; 2 tbsp chopped fresh basil ribbons; 4 oz crumbled feta

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

Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until light golden and fragrant, about 30 seconds.
Add in zucchini, squash and corn and season with salt and pepper to taste. Saute for about 4 minutes until just tender-crisp.
Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any).
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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