Simple Salads

Every year, without fail, I go through my “salad phase” when the weather warms up. It’s all I want to have. From Greek to Caesar, I can’t get enough of vegetables+lettuce+dressing.  I’ve made this version of a vegetable salad several times over the past few weeks. Each time, I’m amazed at the simple mix of flavors. You can serve immediately, but it is just as good the next day. It takes less than 15 minutes to fully prepare (including slicing and dicing) and serves four as a side and two as a main course. I sometimes add cubed cheese or chicken if I need protein.

1 zucchini
1 yellow squash
1/4 red onion
20 cherry tomatoes
1 corn (on cob)

1/4 c red wine or balsamic vinegar
1/4 c olive oil
1 t fresh lemon juice
1 t sugar

Dice the zucchini, squash and red onion. Halve the red tomatoes. Shuck husk and strip corn from cop. Mix the lemon juice, oil and vinegar together and then toss with vegetables. Salad is best served at room temperature.

Serves 4

Originally posted at Honeysuckle Life