Summer Squash Salad

Serves 4

Anyone who has grown a garden knows that we are usually blessed/cursed (?) with an abundance of summer squash. I was being inundated and my neighbors didn’t want any more, so I came up with this easy, no-cook dish. 

3 tbsp fresh lemon juice or Balsamic vinegar

3 tbsp olive oil

Salt and pepper, to taste

2 yellow squash (~ 1 pound), halved lengthwise and thinly sliced

2 scallions or 1 small red onion, thinly sliced

2 tsp fresh or ¼ tsp dried Thyme leaves

Optional: 1 tsp leaves of Lemon Verbena or fresh Oregano, minced

Whisk together lemon juice or Balsamic vinegar and oil in a large bowl.  Season with salt and pepper.  Add squash, scallions or onion, thyme and optional herbs, if using.  Toss to combine.  Let stand for 5 minutes before serving.

Photo credits: ”yellow squash" by normanack