Summer salad options are many with all the fresh vegetables coming in here at Stewart’s daily from local Connecticut farms. Katie from The Parsley Thief shares a special summer salad her Pop served up with all fresh ingredients using squash which is just becoming available. Enjoy!
Summer Squash Salad
1 pound of fresh peas
2 red scallions
1 zucchini squash
1 summer yellow squash
1 Tablespoon minced fresh basil
2 Ounces Feta cheese
3 Tablespoons of olive oil
Juice of ½ a lemon
Salt and pepper to taste.
Shell the peas into a bowl. Then you need to bring a small saucepan of salted water to a boil, and blanch the peas for about 2 minutes, and drain. Next, take 2 red scallions, clean them up, and thinly slice them. Add this to the bowl with the blanched peas.
Next, take the zucchini & squash, and thinly slice them. Put them in the bowl.
Then you’ll need to mince up some fresh basil. You only need about a tablespoon of minced basil, but Katie used a bit more. Add that to the bowl.
Sprinkle about two ounces of crumbled feta cheese into the bowl.
Lastly, add 3 tablespoons of olive oil, the juice of half a lemon, some salt and pepper to taste.