Summer Vegetable Salad

Chef Richard 2 Servings 20 minutes

Can be doubled. Ground Cumin adds a touch of exotic flavor to this fresh vegetable salad.


  • 2 small zucchini, cut into ¼-inch thick rounds
  • 2 small yellow summer squash, cut into ¼-inch thick rounds
  • 8 ounces mushrooms, quartered
  • 12 cherry tomatoes, halved
  • 1 tablespoon Dijon mustard
  •  1 tablespoon white wine vinegar
  • ¼ cup olive oil
  • 2 teaspoons minced fresh oregano or ¾ teaspoon dried oregano, crumbled
  • ½ teaspoon ground cumin


  • Steam Zucchini and summer squash until just tender, about 6 minutes.
  • Drain well. Transfer to medium bowl. Add mushrooms and tomatoes.
  • Whisk mustard and vinegar in small bowl. Gradually whisk in oil.
  • Add oregano and cumin. Add Dressing to vegetables; toss to coat.
  • Season salad with salt and pepper. Cool to room temperature and serve.