Squash Salad Recipe
- 2 each small zucchini and yellow squash, ends trimmed
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 large bunch arugula, trimmed, washed, and patted dry
- 1 large ripe tomato, cored
- 2 tablespoons chopped flat-leaf parsley
- Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.
- Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.
- Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.
- Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
