I've decided to try a different strategy to this whole heat wave thing. Rather than be miserable and complain about the heat, I decided we need to embrace it as a part of summer. Yes, embrace and harness the glory in hopes that reverse psychology might bring more average temperatures and relieve the Sahara like conditions. Okay, who am I kidding? But, it doesn't hurt to look at things in a more positive light. During this horrendous summer heat, I've learned multiple uses for my Crock Pot besides cooking soup. I've turned traditional tomato soup into a lovely gazpacho, and I made some pretty stellar dips and salads. Just like this one...
I'm not quite sure how to put this recipe into words. It was one of the easiest salads I've ever put together and tastes better the next day. If you have a bumper crop or are looking for ways to use all of your zucchini, you really should try this. It's really, really, simply good.
Summer Squash & Potato Salad
1 pound small Yukon gold potatoes, quartered and boiled till for tender
1 large zucchini, sliced
2 yellow summer squash, sliced
1/4 cup toasted pine nuts
1/4 cup flat leaf parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon lemon zest
1 clove pressed garlic
Salt & pepper to taste
Toss the potatoes, zucchini, summer squash, pine nuts, and parsley together in a large bowl. In separate dish, whisk together the olive oil, vinegar, lemon juice, lemon zest, mustard, honey, garlic, salt, and pepper until smooth and combined. Poor the dressing over the potatoes and squash. Toss until the veggies are coated. Top with grated or shaved Parmesan cheese and serve immediately; however, this salad is even better if you let the salad sit over night so the flavors marry together. It is so refreshingly good!