Local and Seasonal Recipes, Menus and More 
  Southern Summer Salad


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
4 cups yellow summer squash, quartered lengthwise and chopped into 1/2 inch pieces, roasted
2 cups crowder peas, cooked and chilled
2 cups grape tomatoes, halved
2 green onions, sliced thinly
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
1 lemon, juiced and zested
salt and pepper to taste
12-15 basil leaves

DIRECTIONS
In a large bowl, combine all ingredients, except basil, and mix well.
Taste for seasoning.
Just before serving, tear basil and scatter over salad.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen