This time of year it seems like our markets and farm
stands are exploding with lots of fresh summer veggies.
And not only are they abundant, they're also pretty
darn cheap. So cheap that I often end up buying way
more than I need which means we can come up with recipes,
like this one. We start by cutting up lots of fresh
veggies. Everything from zucchini into slices, celery,
bell peppers and red onion that we chopped and a few
cherry tomatoes, that we cut in half, and some corn.
Now to add even more freshness, we toss in some basil
that we cut into thin strips and we finish it off
with a four-ingredient dressing that will bring this
all together. You could serve this right after we
toss it, but I think it tastes much better if you
chill it so the flavors really blend together. The
nice thing about this, you can team it up with anything
from hot-off-the-grill burgers to Sunday pot roast.
In fact, I can't think of anything that it wouldn't
go well with - well, except maybe dessert. I hope
you'll go online and get our recipe for "Fiesta Zucchini
Salad" so you'll have it on hand while all of our
summer produce is so reasonable. I'm Howard in the
Mr. Food Test Kitchen, where today we're looking for
a fresher way for you to say "OOH IT'S SO GOOD!!"