Summer Squash and Tomato Salad

This simple but delicious summer squash and tomato salad makes a nice light lunch. We typically make this salad with small zucchinis from the garden, plus either bell pepper or kohlrabi. Including the kohrabi or bell pepper is entirely optional, but either one gives the salad a little crunch. Also we prefer Asiago cheese over Parmesan, but both work equally well.

The ingredients need at least 30 minutes for the flavors to mingle. If I don’t think I’ll have time to put this salad together just before lunch, I’ll prepare it after breakfast and set it aside in a covered bowl.

Sometimes instead of cutting up a tomato, I use Mexican Midget tomatoes, straight from the garden. The tomato should be added just before the salad is served. I’ve tried adding tomato when I mix the rest of the vegetables, but then the salad doesn’t taste right. If I think I might have any salad left over, I add the tomatoes on the plate, rather than in the mixing bowl. Without tomato, the rest of the salad keeps well in the fridge until the next meal.

I like to pair this salad with a bun made from breadstick dough, rolled into 3-inch logs that bake into oval buns. When they’re served with this salad, we break them apart and dip them in olive oil. The same buns make awesome sandwich rolls.

This recipe makes enough salad for six. When I’m serving just my husband and myself, I use one small zucchini and divide the dressing ingredients in half. In that case we dip pieces of roll in the excess dressing that runs on the plate. Yum!

Summer Squash and Tomato Salad

Let set 30 minutes at room temperature.