When the summer heat hits a chilled dinner is so refreshing! This salad comes together in minutes. Pictured here, I served it with sliced sous vide chicken but it is delicious on its own or with any cold meats or seafood.
Ingredients
- 1 /3 Red onion
- 1/3 c Light Olive oil
- 1 tbs Red wine vinegar
- 1 tsp Oregano
- 1 Clove garlic
- Salt & Pepper
- 1 small Yellow summer squash
- 1 small Zucchini
- 3-4 Mushrooms
- 1 Roma tomato
- 4-5 Fresh basil leaves
- 1 tbs Capers
- 2-3 Olives
- 1-2 tbs Shaved parmesano cheese
Make the marinated red onions in advance:
Slice the red onion as thinly as you can & place in a small bowl with oregano, vinegar, olive oil, salt & pepper.
Cover the dish & leave it on the counter to marinate for 4 hours to overnight.
To prepare the salad trim & cut the squashes into bite-sized pieces. Trim off the mushroom stems and slice.
Place the vegetables in a steamer & sprinkle a pinch of salt over the vegetables. Steam for 4 minutes. Remove from heat & cool down the vegetables with cool water & ice cubes.
While the steamed vegetables are cooling down, core the tomato & cut into strips, slice the olives & chiffonade the basil.
Add the cooked vegetables & tomato to a bowl & gently toss with some of the onions & marinade just to lightly coat the vegetables. Save any remaining marinade in the refrigerator.
To serve spread the vegetables on a plate & garnish with olives, capers, Parmesan & basil.
