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If you garden, you are well aware of the bounty of late summer vegetables. How will you make the most of those overzealous zucchini and the baskets of beautiful, red tomatoes? Here are three late summer salad recipes to make your mouth water.


Zucchini Salad


4 medium zucchini sliced

2 T. olive oil

1/3 cup toasted hazelnuts, chopped

1 ¼ cup sliced fresh basil

salt and pepper

grated parmesan cheese


Grill zucchini slices on both sides until distinctly marked. Cool. Add oil and basil. Sprinkle with nuts and a bit more oil and add freshly grated parmesan cheese to finish.


Couscous Salad


¾ cup couscous cooked and cooled

2-3 large tomatoes, chopped

1 ear of corn with kernels cut off

½  cup chickpeas

2 T. feta

½ t. lemon zest

½ t. chopped thyme

1 T. lemon juice

1 t. olive oil


Cook couscous and cool. Combine rest of ingredients.

Tomato, Cucumber and Mozzarella Salad


3 large tomatoes

1 cup cherry tomatoes, sliced

1 cucumber peeled, seeded and sliced

¼ cup fresh basil leaves, sliced

8 oz fresh mozzarella, sliced

salt and pepper


1/3 cup red wine vinegar

1 T. Dijon

1 shallot, minced

1 garlic clove, minced

salt, pepper

2/3 cup olive oil


Whisk vinaigrette together and allow to rest for 30 minutes before adding oil. Whisk in oil and pour over vegetables and mozzarella arranged on salad plate.

For more late summer salad ideas go to:

The Kitchen

Organic Glory

Good Cheap Eats