This salad has many elements, all working in harmony. I like to serve it on a large platter in the middle of the table. I like how it looks so vibrant when served at a barbecue. For the zucchini ribbons, one way is to use a vegetable peeler and it will peel into ribbons very easily. When possible, I try to use Salt Spring Island goat cheese. It’s one of our best cheeses here; it’s so creamy and tangy.
Ingredients:
For the dressing
- Fresh lemon juice to taste
- 1 tablespoon Dijon
- Half a cup extra virgin olive oil
- Salt and pepper to taste
For the salad
- 2 small yellow, thinly sliced lengthwise into ribbons
- 2 green squash, thinly sliced lengthwise into ribbons
- 1 cup cherry tomatoes cut in half (mixed colors)
- 1 fennel, thinly sliced
- 2 oranges peeled and sliced
- 1 small bunch mint leaves, roughly shredded
- 1 small bunch basil, roughly shredded
- Crumbled goat cheese
Method
- Whisk together the lemon juice and mustard in a small bowl. Slowly pour in the olive oil, whisking quickly to emulsify the mixture. Season to taste with salt and fresh pepper
- Place the thinly sliced squash ribbons, fennel, and cherry tomatoes in a large bowl and add the dressing. Toss gently with a spoon and allow the mixture to sit for 20 minutes.
- Season salad to taste with salt and pepper. Add the shredded mint leaves. Serve the salad and top with crumbled goat cheese and the orange slices.
