Summer Vegetable Salad

Summer Vegetable Salad

Makes 2 servings


  • 2 small zucchini, cut into 1/4-inch-thick rounds
  • 2 small yellow summer squash, cut into 1/4-inch-thick rounds
  • 8 ounces mushrooms, quartered
  • 12 cherry tomatoes, stemmed, halved
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried, crumbled
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground pepper


  1. Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes.
  2. Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve.
  3. Recipe can be doubled or tripled.