Peaches are in season and nothing sounds better than this Peach and Summer Squash Salad!
Ingredients:
2 medium size summer squash (zephyr, zucchini, yellow etc.)
3 ripe peaches
2 tablespoons of olive oil
1 small sweet red onion
1 tablespoon of lemon juice
Small bunch of basil
Salt and black pepper
Directions:
- Thinly slice the squash on a mandolin or with a knife. Set in a colander over another bowl and toss generously with salt. Place a smaller bows on top of the colander to weight down the squash. Let sit at room temperature for 15 minutes to 1 hour.
- After the resting time, taste the squash. If it is to salty rinse off in cold water and spin in salad spinner or dry off with a clean towel. Add the squash to a large bowl.
- Slice onions thinly, and wedge the peach (skin on), and add to the same bowl.
- Combine the olive oil and lemon juice in a small mason jar. Close the jar and give it a vigorous shake to combine. Add it to the the large bowl with peaches, squash and onion and toss.
- Tear the basil in small pieces or cut into a chiffonade and toss into the large bowl.
- Add black pepper and salt (ideally coarse Kosher or sea salt) to taste.
Variations:
This salad works fine with just squash or just peaches. Other herbs such as parsley or chives instead of basil works well to. Adding arugula or shoots (radish, pea, or sunflower) is also a great addition. Also consider using shallot instead of onion.