Summer Squash Salad With Pickled Currants Recipe

Cooking Directions

• STEP 1.Start by pickling the currants. In a small saucepan, combine vinegar, sugar, and salt. Bring to a boil and stir until the sugar and salt are dissolved. Remove from heat and let cool.
• STEP 2.Place the currants in a jar and pour the pickling liquid over them. Let them sit at room temperature for at least 1 hour, or refrigerate overnight for a stronger flavor.
• STEP 3.Meanwhile, prepare the summer squash. Trim the ends and thinly slice them using a mandoline or a sharp knife. Place the slices in a large bowl.
• STEP 4.Drizzle the squash slices with olive oil and lemon juice. Season with salt and pepper, and toss to coat evenly.
• STEP 5.To serve, arrange the squash slices on a platter. Top with the pickled currants and sprinkle with fresh herbs, such as mint or basil. Drizzle with the remaining pickling liquid and vinaigrette. Enjoy!

Cooking Tips

• If you don't have currants, you can substitute them with dried cranberries or raisins.
• For a more vibrant color, you can blanch the summer squash slices in boiling water for a few seconds before tossing them with the dressing.
• Feel free to add other vegetables or ingredients to the salad, such as cherry tomatoes, feta cheese, or toasted nuts.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes watery after refrigeration, drain the excess liquid before serving.
• Serve the salad chilled or at room temperature as a side dish or a light lunch.