Summer Squash and Green Bean Salad with Balsamic Dressing and Feta Cheese

Summer Squash and Green Bean Salad with Balsamic Dressing and Feta Cheese

Each summer millions of people go into their back yards dig around planting seeds and pulling weeds. They labor all summer long and the end result if done right is an abundance of vegetables and fruits. The down fall, an abundance of vegetables and fruits that need to be eaten, canned or frozen.Let’s face it everyone at this point is looking for a new way to make these veggies disappear.  One way to use up the items in an over flowing veggie basket is to make delicious foods and salads are not only lovely to eat but healthy as well. This recipe will use two prolific veggies that gardeners tend to run out of recipes for. Green beans and summer (yellow zucchini) squash. Though not often pared together the brilliant colors of this salad along with the sweet and sour dressing as well as the salty, creamy under tones of the feta cheese make for a delectable salad that is perfect to bring along to bar b ques and dinners alike.

Needed from garden :

1 lb fresh green beans
2-3 summer (yellow zucchini) squash (small-medium)
3 garlic cloves minced
4-5 large basil leaves (cut or ripped into tiny pieces)
Non- garden items
1/2 cup good balsamic vinegar (should be more viscous then regular vinegar)
1/8 cup good extra virgin olive oil
1/2 cup honey (local honey of coarse is best)
1 teaspoon brown mustard (smooth not grainy)
4 -8 oz crumbled feta cheese (make to taste)
Salt and pepper to taste

Veggie prep:

Blanch green beans in boiling salted water until they become a brilliant green then immediately put in ice water. Once cool dry on towel and then cut into half inch pieces and put in salad bowl. For the squash cut in half and de seed, then cut into 1/4 inch cubes and add to bowl. Crumble Feta cheese into bowl and add the basil that has been cut or ripped into tiny bits.


In a separate bowl whisk together honey,vinegar, oil and mustard until smooth and blended. Mince and add garlic to dressing before pouring it over veggies. Once tossed taste and add salt and pepper to salad. It is important to wait to do this as the beans have been in salted water and the cheese is naturally salty but can vary from brand to brand. Let the salad chill in fridge for at least two hours before serving.