Yankee Gardener's Summer Squash with a Chunky Tomato/Caper Sauce
This is a wonderful Spanish style dressing that adds pizzazz to steamed squash.
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons lemon juice
3 shallots, minced
6 tablespoons olive oil
2 tablespoons drained capers
1 1/2 pounds plum tomatoes, coarsely chopped, drained (4 cups)
1 cup cooked corn kernels
1 cup coarsely chopped arugula
1/2 cup chopped fresh basil
12 to 14 Kalamata or Greek black olives, pitted, left in small chunks
Sea salt and freshly ground pepper
4 small yellow zucchini or summer squash, sliced 1/2 inch thick
4 small green zucchini squash, sliced 1/2 inch thick
Sea salt and freshly ground pepper
In a bowl combine vinegar, lemon juice and shallots. Gradually add oil, whisking until thoroughly blended. Add capers, tomatoes, corn, arugula, basil and olives, tossing gently to combine. Add sea salt and pepper to taste.
Steam squash until just tender (don't overcook!). Season with salt and pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or at room temperature.
Adapted from Yankee Gardener Recipes, www.yankeegardener.com.