Tomatoes, Zucchini, Oh My!

Here it is the end of August and if you’re a gardener then you’ll likely have tomatoes and zucchini galore! The temperatures are hot and the idea of turning on the oven or standing over a cookstove is really not appealing. That's where simple summer salads save the day! I’m always on the lookout for easy recipes that are healthy and utilize ingredients most people have on hand in their pantry. Lucky me, I found a Summer Squash and Tomato Salad recipe that comes together in less than 30 minutes, is low fat and super heart healthy. I modified the recipe just a smidge and I am excited to share it with you today.

My version actually includes fresh green onions and peppers, too. The veggie basket was overflowing with produce so I needed to be creative!

This salad does not use cooked vegetables at all, though it would work with lightly steamed or sautéed squash if you prefer. Because my garden was producing cherry tomatoes ahead of the regular tomatoes, I modified the recipe and used those small, sweet and juicy red spheres of goodness instead.

Quinoa has many health benefits and is a great protein option for those looking to reduce their meat consumption. Quinoa also boasts high fiber content and is packed with lots of essential vitamins and minerals. I like to cook a batch of quinoa to have on hand to add to eggs, salads, pasta dishes and recipes like this one!

You’ll need tomatoes, zucchini, yellow squash, parmesan cheese (fresh grated off the block is best), quinoa, balsamic vinegar, olive oil, fresh basil and green onions. I bet you already have all of these ingredients on hand!

Slice the squash thin; not paper-thin but somewhere between that and an eighth of an inch thick. If using regular tomatoes, slice those thin as well. You will want them to retain their “slice” shape and not fall apart so don’t slice them too thin. I used cherry tomatoes and simply cut them in half. Chop up the green onion into small pieces and grate the parmesan cheese. Cook the quinoa while you’re prepping the veggies. Once the quinoa is cooked simply toss with a bit of olive oil and balsamic vinegar and layer it onto a serving platter. Place the zucchini, yellow squash and tomato slices on top of the bed of quinoa. Then, sprinkle a dash of salt and pepper, green onions, chopped fresh basil and parmesan cheese to those healthy layers of vegetables. Lastly, drizzle a little bit more balsamic vinegar on top and serve!

This makes a quick, easy, affordable and healthy weeknight meal. It’s loaded with good-for-you nutrients. On these hot summer nights, this Summer Squash and Tomato Salad hits the spot in a light and refreshing way. Enjoy!