Zucchini Salad

I am super excited to have a local farmer that sets up a daily stand around the corner from my house. The farm stand is so close that we are able to walk to it! We have enjoyed fresh, local tomatoes, corn, cucumbers, and zucchini.  And, the low prices have encouraged me to try new recipes and be more adventurous.

We first tried this salad at a friend’s house about a year ago. When I asked for the recipe, my friend told me to slice the veggies and toss them with vinaigrette. Below is the recipe that I have used ever since. The Zucchini Salad pictured above was made with small squash, so I just sliced them thinly. However, if you use larger squash, you may want to cut your squash in half lengthwise before slicing them. (This will make the salad easier to eat.)

Zucchini Salad

2 small or 1 large zucchini

2 small or 1 large yellow squash

Small bunch of green onions

Salt to taste

Dressing:

3 Tbsp. olive oil

1 ½ tsp. red wine vinegar

1 ½ tsp. sugar (raw or white)

Slice zucchini and yellow squash thinly into a bowl. Slice green onions and add to bowl. In a separate bowl, combine the ingredients for the dressing and whisk together. Pour over the veggies. Toss to combine and salt to taste. Refrigerate for 1-2 hours before serving.

Frugal Tip: Farmer’s Markets often have incredibly low prices on in-season produce. Be sure to take advantage of the savings and learn how to prepare these fruits and vegetables. And, if you have time, preserve some by canning or freezing for the future.

This post has been linked to Frugal Tuesday Tip.