Marinated Squash and Tomato Salad
Try this raw summer squash salad with a method that removes the excess moisture and replaces it will flavorful dressing!
Ingredients
- 2 lb Fresh Squash Medley Zucchini, Summer Squash, Crookneck, Patty Pan, Sunburst, Young Luffa
- 2 Tbsp kosher salt
- 1 pint cherry tomatoes
- ½ cup mustard vinaigrette
- ½ cup fresh herbs oregano, basil, parsley, tarragon
- 1 cup feta cheese chunks
Instructions
- Cut the squash into quarter circle slices ½" thick. Toss in salt and place in a colander to drain for 15 minutes. This is called degorging, to remove excess water and soften the squash structure.
- Toss the remaining ingredients in a large bowl together.
- Rinse the degorged squash in running water, drain and pat dry. Add to the dressed ingredients and refrigerate, allowing to meld flavors together for at least 30 minutes.
- Serve as a side dish or with grilled meat as a main course.