This is the kind of thing I eat all the time and think, “I can’t possibly publish this! It’s hardly a recipe!” But it’s a really good non-recipe to have in your back pocket, especially when zucchini is abundant and flavorful. This salad is as light and summery as it is creamy and satisfying thanks to the addition of feta.
P.S. This would be extra delicious with crumbled bacon!
Simple Summer Veggie Salad
4 small zucchini, cut into bite-size pieces
1/2 pound green beans, ends trimmed
1 cup halved cherry tomatoes
4 green onions
4 oz feta cheese
Olive oil, balsamic, salt, pepper, dried oregano
- Bring water to a boil. Blanch zucchini and green beans for 2-3 minutes or until slightly cooked. Use a slotted spoon to lift out of boiling water and plunge into an ice bath to stop cooking. Drain and pat dry.
- Toss with halved cherry tomatoes, thinly sliced green onions, a generous drizzle of olive oil, a splash of balsamic vinegar, salt (I used garlic sea salt), pepper, and a dash of dried oregano if you have it. Top with a hunk of Feta and mix it all up. Delicious served with pita chips!
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