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Summer Harvest Salad
5 from 3 votes

Summer Harvest Salad

A delicious blend of sauteed zucchini, squash, and corn. Tossed with sweet tomatoes, tangy feta, bright lemon and fresh herbs.

Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Servings: 6
Course: Salad
Cuisine: American

Ingredients

  • 3 Tbsp olive oil
  • 2 cloves garlic minced
  • 2 zucchini 1 lb) ends removed, remaining halved and sliced, medium
  • 1 yellow squash 8 oz) ends removed, remaining quartered and sliced, medium
  • 2 1/2 cups corn fresh
  • salt freshly ground
  • black pepper freshly ground
  • 10 oz grape tomato halved
  • 2 Tbsp lemon juice fresh
  • 1/4 cup parsley chopped, fresh
  • 2 Tbsp basil chopped fresh ribbons
  • 4 oz feta cheese crumbled (about 1 cup

Instructions

    Cup of Yum
  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until light golden and fragrant, about 30 seconds. 
  2. Add in zucchini, squash and corn and season with salt and pepper to taste. Saute until just tender crisp, about 4 minutes (it will continue to cook slightly once removed from heat so don't overdo it). 
  3. Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any). 
  4. Pour into a medium salad bowl and toss in lemon, parsley, basil and feta. Serve immediately.