This time of the year, when the local produce is hitting the supermarkets and farmer’s markets, I try to eat my vegetables in their raw form because they taste amazingly good. Of course, if the vegetables are from your backyard, they are super fresh and cooking them is probably squandering away some of their vitamins and definitely their taste. I got these yellow squash/summer squash from my backyard and in order to get some of the fruits of my labor before the rabbits got their grubby little paws on them, I had to harvest them when they were still very little. Of course, the result was that they were really soft, sweet and yummy! Also I didn’t want to lose their crunch by cooking them so I made a salad by combining the baby squash, fresh homegrown grape and cherry tomatoes and Maytag Blue Cheese. I dressed the salad up with a simple Balsamic Vinaigrette and some sun flowers seeds for additional crunch. Some fresh mint and Basil leaves gave it great flavor and I was in veggie heaven! I loved this salad so much that I made it for lunch two days in a row. Its perfect for these hot and humid summer days – the salad is cooling, nutritious and keeps one feeling satiated!
1. 3-4 small and fresh summer squash
2. 15-20 fresh and ripe cherry or grape tomatoes
3. 2-3 ounces of good quality Maytag (or any other variety) Blue Cheese
4. 2 tablespoons of balsamic vinegar
5. 2 tablespoons of extra virgin olive oil
6. 2 tablespoons of honey
7. a pinch of salt
8. ¼ teaspoon of freshly grated black pepper
9. A few sprigs of fresh Basil
10. A few leaves of fresh mint leaves
11. 3 tablespoons of shelled sunflower seeds
6. Add the sunflower seeds, salt and pepper to the serving bowl.