Marinated Zucchini and Yellow Squash Salad

Marinated Zucchini and Yellow Squash Salad

Serves 4

  • 1/2 cup cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon salt, divided
  • 3 zucchini (about 1 1/2 pounds)
  • 2 yellow squash (about 3/4 pound)
  • 1 garlic clove, peeled
  • 1/4 cup chopped  scallion greens (save whites for another purpose)
  • 1/4 cup packed basil or cilantro
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes (optional)

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Place scallion greens, garlic, herbs, lemon juice, oil and the remaining 1/4 teaspoon salt in a food processor. Process until smooth. Add a little water if it's too thick.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with green oil.