This little gem (or disgusting plate depending on how you look at it) is my latest salad creation. It turned out great!
I sliced 2 yellow squash vertically to create long pieces of squash. I did the same with 1 zucchini to get 4 pieces of zucchini. I drizzled these with oil, salt and pepper and grilled them for about 5 min each side.
In the mean time I sliced a large tomato into 6 round slices and thawed some sweet corn. I also picked some basil from the backyard.
To assemble: Place a slice of tomato on a plate. Top with 1 slice squash and 1 slice zucchini. Repeat layers. End with a slice of squash then a tomato topper. Sprinkle on a handful of corn kernels and feta cheese. Add chopped basil and drizzle the whole thing with a homemade ranch dressing (recipe below).
This was so good! We had to eat it with a knife and fork, but what a great way to change up your salad for the summer AND use up some zucchini!
1 cup plus 1 large spoonful of mayo (I like Best Foods light)
1 cup of milk
1 splurp (about 1/2 tbsp) of dijon mustard
1 tbsp dried parsley
1 tbsp dried chives (or fresh if you have them)
1 heaping tsp garlic powder
1 heaping tsp onion powder
salt and pepper
Mix everything in a large bowl with a whisk, pour into a tupperware container and chill. This will be pretty thick the first few days, but you can always thin it if you like with a little more milk.