When I see so many beautiful fruits and vegetables at the farmers market, all I can do is purchase them. So tonight I faced a bowl full of produce. Brett is out of town, which means usually I eat vegetarian. So a basket full of produce isn't a bad thing! But what do you do with tomatoes, zucchinis, and nectarines? Well, let me tell you...you make this salad.
Now I know that a lot of my recipes I preface as SO AWESOME! But this really is. It was one of those moments where I bite into my dish and say DAMN THIS IS GOOOD! It's a combo of fresh ingredients and an interesting red wine vinegar vinaigrette. I promise that this makes an amazing first course or main course. Eat this and you will not be disappointed. Cross my heart, hope to die. Well not really die. It's a saying, you know? Anyway enjoy!
1 medium shallot
1 medium green squash
1 T olive oil
1/2 t cracked black pepper
1 T fresh parsley
1/4 C chopped chives
1/2 C red wine vinegar
1/4 C olive oil
1 t whole grain mustard
1 t Lemonaise or mayo
Preheat the oven to 425°.
Roast these guys!
Spread the zucchini over the dish and place the nectarines on the glass dish.
Put in the oven.
While the dish bakes, chop the chives.
Combine the chopped chives and the rest of the ingredients and whisk. Put in the fridge to meld together.
After about 15 minutes of roasting toss the zucchini but to not move the nectarines. Roast for another 15 minutes until the zucchini is tender and the nectarines have caramelized.
Slice the tomatoes and place on the bottom of the salad.
Wait about 10 minutes for the nectarines and the zucchini to cool slightly and then serve on the tomatoes. Place the zucchini, nectarines, feta, and drizzle the dressing on top. Enjoy!