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Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandoline.
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Mint
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 large yellow squash
1 large zucchini
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
2 tablespoons quartered pitted Kalamata olives
For the Vinaigrette, mix oil, lemon juice, vinegar and seasonings in small bowl with wire whisk until well blended. Stir in feta cheese. Set aside.
For the Salad, trim squash ends. Slice into ribbons with vegetable peeler or mandoline, discarding outside ribbons and core.
To serve, place squash ribbons on each salad plate. Top with tomatoes, onion and olives. Serve with Vinaigrette on the side.
(Amount per serving)