Weekend Round Up + Zucchini Salad

Between the last minute party in the backyard and getting ready to be out of town for a week the weekend flew right on by. But it was full of good food, nice weather, and fun people. A quick picture round up and a delicious raw salad.







Lemony Zucchini Salad
Adapted beyond recognition from Gourmet August 2004


For salad:
2 large zucchini or yellow squash (I used a pint box of mini squashes, they were so cute!)
1 pint cherry tomatoes, halved
1 thinly sliced sweet onion
4 oz kalamata or other brine cured olives
handful of torn basil leaves
Coarsley grated Parmesan


For dressing
2 tbsps lemon balsamic vinegar (or lemon juice)
4 tbsps olive oil
1 smashed garlic clove
salt


Thinly slice the squash in the food processor using the the slicing blade or with your mandolin slicer. Transfer to bowl and toss with salt. Toss in tomatoes, onions, olives, and anything else you feel like adding.Whisk together the dressing ingredients, dress the salad and serve.