I love a big salad for lunch or dinner during summer. It is hard to go wrong with all of the plentiful produce at farm stands and farmer's markets right now. If you skip the pea shoots (or just add them to your plate) you can make this a couple hours before you plan to eat it. We ate ours with turkey burgers one night and enjoyed the leftovers for lunch the next day.
1 zucchini, very thinly sliced (a mandoline makes this easy if you have one)
1 yellow summer squash, very thinly sliced
Juice of 2 lemons
1 japanese cucumber, sliced
2 -3 radishes, very thinly sliced
1 large heirloom tomato, chopped
2 small heirloom tomatoes, chopped
4 ears corn, boiled 2 miutes, cut from cob
1 large handful haricots vert, blanched, cut into bite size pieces
1 handful pea shoots, roughly chopped
4 ounced feta (garlic and herb) broken into pieces
A handful of fresh herbs such a basil, oregano, mint
2 T olive oil
Coarse sea salt and freshly ground pepper
Place sliced zucchini and squash in a salad bowl and toss with lemon juice to coat. Set aside to marinate for 5-10 minutes while preparing the remaining ingredients. Add all ingredients to zucchini and squash and drizzle with olive oil, salt and pepper. Toss to combine and serve.