I have been dreading the upcoming months. For me it means an end of being kissed by the sun, a fading tan, closed beaches and getting ready for the WIND that put us on the map. Chicago has what we call “Indian Summer” but it is not the same feeling of those mid months of humidity and heat. I feel almost cheated since our warm weather started so late.  

I was looking online for some additional ways of serving the last vestage of a light summer meal without turning on the burners, then I came across this BEAUTIFUL simple Marinated Zucchini Salad.  Extremely colorful to boot and no stress to make! Every month I update my list of seasonal foods and these items always find their way into my shopping cart;  zucchini, lemons, parsley and of course, garlic.  Seasonal Foods are very budget friendly, you can get amazing deals in the fresh market or produce section of the supermarket.  If you don’t have a list then just follow the seasonal foods link , find your State on the map and Voila! If you don’t want to go through the hassle you can always ask someone in the produce department what are the seasonal items?

I didn’t attempt to grow any herbs this year. I suppose the reason was disappointment in the late start of summer or just plane lazy.  But that’s okay, sometimes being lazy is good for the soul.

For this salad it is always a good idea to prepare it at least 4 hours in advance so that the flavors can macerate together. Here is what you need:

1 pound medium or small zucchini, preferably a mix of green and yellow

Salt to taste

3 tablespoons freshly squeezed lemon juice

1 garlic clove, crushed

3 tablespoons extra virgin olive oil

2 tablespoons finely chopped parsley, mint, chives, dill or a combination

1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Yield: Serves four.

Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.

 …..Bon Appetit

source: NyTimes.com