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Wednesday, August 11, 2010

Summer Vegetable Potato Salad

Print Friendly and PDF This is a nice, light summer salad. We loved it at our house. It's a great way to use up all thpse lovely garden veggies you have an abundance of (namely zucchini- want some?)

1 lb small new potatoes, roasted
3 fresh ears of sweet corn, grilled
4 roma tomatoes, diced
1 chopped fresh zucchini
1/4 c. fresh basil, torn
1/4 c. olive oil
3 Tbsp balsamic vinegar
1 Tbsp minced green onion, or red onion
1/2 tsp dijon mustard
1/4 tsp sugar
1/2 c. crumbled feta cheese
salt & pepper to taste

Slice potatoes & roast in oven @ 400 degrees with a little olive oil for about 25 minutes, or until tender. Cool. Grill corn- it gives it a great flavor! Peel back husks, don't take them off, & remove silk, pull husks back up & grill about 10 minutes. Cut corn off cob & allow to cool.

For dressing: combine vinegar, oil, onion, mustadr, sugar, salt & pepper. Mix well & pour over vegetables.

Toss all together & serve chilled or at room temp.

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