Squash Salad

It's hot. Really hot. A fresh-from-the-oven kind of meal isn't so desirable when it's 101 degrees outside! In attempt to stay cool and avoid the stove, I've been encouraged to find recipes that can be served and enjoyed straight from the fridge. When it regards our bumper crop of squash, imagine my delight in finding the below recipe in the latest Everyday "Food" magazine. Once again, hats off to you, Martha Stewart.

Following suit with most recipes, I did my own bit of tweaking, but here's what's (NOT) cooking for dinner at the Bornes tonight.

Squash Salad:
2 med. sized yellow squash thinly and unevenly sliced
1/4 red onion, cut into slivers ("Slivers" is a fun word.)
1 T. EVOO
Juice from 1/2 lemon, squeezed
1/2 c. Greek yogurt (Is it just me or it this stuff really sour cream in disguise?! If you don't have this yogurt, just use sour cream. Seriously.)
1 tsp. chopped parsley or basil (I used basil, dried from our garden. The fresh stuff would have been good too, but it's entirely too hot to attempt such a venture and not risk heat stroke.) ;)
1 tsp. chopped mint leaves
Coarse ground salt and pepper to taste

Mix up all of these ingredients in a medium sized bowl and chill before serving.

I'm planning to serve this with chilled asparagus hinted with vinegar, sauteed onions and beef burgers (minus the bun). I'm so excited.


The tartness of the yogurt combined with the lemon and herb is very refreshing.