Summer Salad II

[Guest guest]

Summer Salad II

 

1 lb. baby zucchini, thinly sliced

1 lb. baby yellow squash, thinly sliced

1/2 small red onion, minced

1/2 small cucumber, halved and thinly sliced

3/4 cup sliced radishes, thinly sliced

1/4 cup celery, thinly sliced

1/4 cup carrots, peeled and thinly sliced

2 TB pitted black olives, sliced

1/2 cup olive oil

1/4 cup red wine vinegar

2 TB fresh parsley, chopped

2 TB grated Romano or Parmesan cheese

Salt and ground black pepper

 

1. Combine the zucchini, squash, red onion, cucumber, radishes, celery,

carrots and olives in a

large bowl; toss to combine.

 

2. Combine the oil and vinegar in a small bowl; whisk to combine. Whisk in

the parsley and Romano.

Season to taste with salt and pepper. Pour the mixture over the salad; toss

gently. Cover and refrigerate

8 hours or overnight.

 

Serves: 8.

 

Note: I usually slice the veggies on a mandoline or in the food processor.