Fresh oregano, thyme and basil highlight this brightly coloured salad that delivers garden freshness into a single dish. Add a few cups of cooked cannellini beans and serve atop greens for a light lunch.
Zucchini and Summer Squash Salad with Fresh Herbs and Roasted Tomatoes
2 tablespoons extra-virgin olive oil, divided
8 medium tomatoes, cut in half (use any variety, as long as you love it)
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
2 medium zucchini, sliced into strips with a vegetable peeler*
2 medium summer squash, sliced into strips with a vegetable peeler*
2 shallots, minced
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons pine nuts, toasted**
Sea salt to taste
Fresh ground pepper to taste
Preheat oven to 400 degrees F. Toss the tomatoes with 1 tablespoon (15mL) olive oil and garlic. Spread onto a baking sheet and sprinkle with dried basil, oregano and thyme. Roast in oven until the tomatoes are tender and start to shrink, about 40 minutes. Remove from oven and let come to room temperature.
When the tomatoes finished cooling, toss the zucchini, squash and shallots with remaining 1 tablespoon olive oil. Add the fresh basil, oregano and thyme. Toss with tomatoes and pine nuts, then season to taste. Serve at room temperature.
*When peeling the zucchini, peel only the outer edges, until you get to the seeds. The middle of the zucchini and squash won’t peel well. Reserve for other uses.
**To toast pine nuts, heat a dry skillet over medium-high heat. Add pine nuts, stirring frequently, until they start to brown and are fragrant, about 7 to 8 minutes. Remove from the heat and transfer to a small dish to cool.