Yield: 6-8 servings
Time: 30 minutes
1 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 heaping teaspoon minced garlic
1/2 cup chopped basil
4 cups baby (3/4 inch to 1 inch) squash (zucchini or summer squash), root ends trimmed if desired
4 cups baby (1/2 inch to 1 inch) redskin potatoes, washed
2-3 cups baby cherry tomatoes, washed
1. Make a vinaigrette by whisking together olive oil, lemon juice and garlic. Stir in basil and season to taste with kosher salt and freshly ground pepper. Reserve.
2. Bring two large pots of heavily salted water to a boil. In one pot, boil potatoes 10-15 minutes, depending on size of potato, or until tender. Drain.
3. In the other pot, blanch baby squash 1-3 minutes, depending on size of squash and desired degree of tenderness. Drain squash, then place in an ice water bath. When squash is chilled, remove from bath and pat dry.
4. Toss the squash, potatoes and tomatoes with the vinaigrette. Add kosher salt and freshly ground pepper to taste, if needed. Serve immediately or let the salad sit in the vinaigrette a few minutes at room temperature, stirring occasionally, to absorb additional flavor.
*Note: After a couple of hours of refrigeration, squash will begin to discolor.
fromPeggy Lampman's "Thursday dinnerFeed" on Ann Arbor.com