Reaping the last benefits of my garden, I concocted this wonderful salad kissing the summer (and it's heat) goodbye. With fall at the backdoor, the only thing that will be missed about summer is her vegetables. My garden was actually quite pathetic this year; going from an abundance in crops in 2010 to looking like the sun and her heat had eaten everything they could get their hands on. On occasion, there would be a zucchini or squash that would come through to save a dinner, but then a (cuss word) squirrel would be hiding behind a squash leaf and run away with it. I've been known to chase a few but they win, time after time. But as you can see, I was able to salvage a few, and this salad is our reward. You don't have to have lettuce to make a salad. You need great veggies and others who share the same passion as you, homegrown-ness. And, I'm sure the squirrels are feasting on them as well. That's ok.... they won't be eating my eggplant. I'm ready.
Ingredients
2 zucchini, washed and cut into thin strips using a mandoline or a peeler
2 squash, washed and cut into thin strips using a mandoline or a peeler
3/4 cup cherry tomatoes
2 tbs fresh parsley and/or fresh oregano
White balsamic vinegar for drizzling
Really good olive oil for drizzling
Sea Salt and Fresh ground pepper
Directions
Arrange zucchini and squash as separate mounds on a large platter. Spread tomatoes around platter and top with parsley and/or oregano. Drizzle with both vinegar and olive oil. Top with salt and pepper then serve.
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