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INGREDIENTS 4 cups yellow summer squash, quartered lengthwise and chopped into 1/2 inch pieces, roasted 2 cups crowder peas, cooked and chilled 2 cups grape tomatoes, halved 2 green onions, sliced thinly 1/4 cup chopped flat-leaf parsley 1/4 cup olive oil 1 lemon, juiced and zested salt and pepper to taste 12-15 basil leaves DIRECTIONS In a large bowl, combine all ingredients, except basil, and mix well. Taste for seasoning. Just before serving, tear basil and scatter over salad. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
