Friday, August 27, 2010
Summer Squash & Tomato Salad: Warm Is Cool
This minimalist composed salad is a simple combination of steamed summer squash, fresh raw tomatoes and herbs. Ultra ripe flavorful tomatoes such as dry farmed, heirloom or home grown are best for this recipe. Fresh aromatic herbs like basil, parsley or oregano are a perfect compliment to the delicate warm squash and the cool tangy tomato.
4 summer squash, sliced less than 1/4 inch thick
2- 3 medium tomatoes, sliced about 1/4 inch thick
fresh herbs such as Italian parsley, basil or oregano
2 tablespoons olive oil
juice of 2 large lemons
2 or 3 tablespoons water
2 pinches sea salt or to taste
2 teaspoons fresh oregano leaves
Steam squash slices until just tender. While squash is cooking, slice tomatoes and arrange on a platter. Make salad dressing by combining olive oil, lemon juice, water, sea salt and oregano in a glass jar. Shake well, taste and adjust seasoning.
Remove squash carefully from steamer basket. Compose salad by placing a layer of warm squash on top of tomato slices; make another layer if there are more vegetables. Garnish with parsley or basil leaves.
Serve salad immediately on individual plates; sprinkle liberally with salad dressing. Wrap extra salad well and store in the fridge; it will taste great the next day.