Yellow summer squash is so abundant in the summer months, and does not need to be cooked to be enjoyed. Choose a tender young squash for this recipe, and you will not need to remove the colorful peel.
Makes about 6 cups of salad.
- 10 large radishes
- 1 large yellow summer squash
- 1 small bunch basil
- 1 Tbsp olive oil
- 1 Tbsp cider vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
- Cut each radish into 4-6 lengthwise pieces. Leaving the peel on, cut the squash into similar sized pieces (or slightly larger). Roughly chop the basil. Place all into a 2 quart lidded dish.
- In a small bowl or cup, blend together the olive oil, vinegar, sugar and salt. Pour over the salad and toss well.
- Chill at least 4 hours before serving. (This salad will keep several days if placed in a tightly sealed dish in the refrigerator.)