I posted this salad recipe more than two years ago, but I thought it warranted a reprise. I’ve already made it three times this spring and early summer, and I predict I’ll be making it a lot more during the height of squash and zucchini season. We had it for dinner tonight with buffalo sirloin steaks, and it was the perfect light foil to the rich, gamey meat.
First published April 4, 2010Looking for a simple and healthy salad to take to all those spring barbecues and potlucks you’ve got coming up? This salad has been a hit at every party I’ve taken it to.In fact, I first had it at a potluck I went to a couple of years ago. I took one bite and fell in love with it. I asked the woman who brought it how she made it, and she quickly told me the few ingredients that were in it. I ended up making it the next week for another function, and it was such a success, I’ve been taking it as my side dish to potlucks ever since.Seriously, it’s one of the simplest salads you’ll ever make. And the colors – I mean how can you resist those vibrant greens, reds, oranges and yellows? It just begs to be devoured.
3 yellow squash
1 red bell pepper
1/2 red onion
1/4 cup apple cider vinegar
1 1/2 tablespoons sugar
2 pinches saltBegin by washing your veggies and slicing them into uniform slices. I used a japanese mandoline to make quick work of it, but you could just as easily use a good sharp knife. Just make sure you cut everything to a similar thickness – about an eighth of an inch. Everything remains in its natural raw state, so you want to make sure nothing is too thick to be tender.As you can see, the mandoline does a great job of giving you perfectly thin, uniform pieces. I highly recommend it (they’re a little pricey, but they come in handy for situations like this; and, they make great homemade potato chips).
Once you’ve sliced everything (just julienne the pepper and onion), place all the veggies in a gallon zipper top bag. Mix the vinegar, sugar and salt together, stirring to dissolve the sugar and salt. Pour this mixture into the bag with the veg and close it up, squeezing to release as much air as possible. Let marinate in the fridge for at least two hours. Can be made up to a day ahead.The end product is a little sweet, a little sour, a A LOT delicious! The raw squash and zucchini have a soft, velvety texture, and the crunch from the carrots and onion is a nice contrast. The onion has a nice spicy bite, and the red pepper is nice and sweet. And you just can’t beat the color!Healthy, flavorful, and beautiful – the perfect combination!