ITALIAN SUMMER SALAD

Italian Summer Salad Serves 4 to 6

Ingredients

1. 2 small yellow summer squash, diced
2. 2 small zucchini, diced
3. 2 cups chopped red cabbage
4. 5 tomatoes, diced (do not peel or seed)
5. 2 heads endive, diced
6. 1 cup cooked chickpeas (optional)

Dressing

1. 1/3 cup extra-virgin olive oil
2. 2 to 3 cloves fresh garlic, minced
3. 3 to 4 green onions, minced
4. Grated zest of 1 lemon
5. Sea salt
6. Juice of ½ lemon
7. 2 tabsp balsamic vinegar

Method

1. Bring a small pot of water to boil and cook squash, zucchini, cabbage. Cook separately for 2-3 minutes till tender and set aside
2. Mix in tomatoes, endive, greens and chickpeas. Cover and chill while preparing dressing. 

To make dressing: Place oil, garlic, green onions, lemon zest and a light seasoning of salt in a small pan cook over low heat for 3 to 4 minutes. Remove from the heat and whisk in the lemon juice and balsamic vinegar. Transfer to a glass bowl and set aside to cool. Just before serving, stir the dressing into the salad, tossing to coat the vegetables.