Squash Salad
A fresh summer salad featuring thinly sliced zucchini and yellow squash, peppery arugula, and ripe tomatoes, dressed in a tangy Dijon vinaigrette.
4 servings
30 min
Ingredients
- •2 each zucchini and yellow squash
- •2 tablespoons red-wine vinegar
- •1 tablespoon Dijon mustard
- •3 tablespoons extra-virgin olive oil
- •1 bunch arugula
- •1 large tomato
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.
5 min
- 2.
2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.
15 min
- 3.
3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.
5 min
- 4.
4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
5 min
