I posted this one last Labor Day weekend and came across it the other day. A great change I made to the recipe was marinating finely cubed yellow squash and zucchini in balsamic vinegar for a day before adding to the salad. Oh my! It added a delicious zing and worth the extra effort. Enjoy!
As luck would have it, my folks invited me to a party at their house to celebrate the end of summer with all of their nearest and dearest friends from Sugar Hollow. I was looking forward to the event and had planned to take a cheese, fruit, and jam tray to share the goodies I had prepared this summer. Unfortunately, my homesteading go the better of me, and with only an hour before the party, I realized that I had no time to stop in the store for cheeses.
growing grace farm’s end-of-summer rainbow salad
fresh tomatoes, zucchini, cucumbers, summer squash, and purple cabbage–chopped to liking
fresh oregano flowers and leaves stripped from the stem
fresh sweet and Thai basils chopped in ribbons
feta cheese cubed and crumbled
dressing: white wine vinegar, olive oil, juice from half of a lime, salt, pepper–all combined to taste
Toss in a bowl, let marinate for 1 hour if time permits then serve.
Very easy, very colorful and takes care of the last of the summer veggies waiting to be savored. Enjoy!