Summer Harvest Salad

Ingredients

• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 2 medium zucchini, 1 lb ends removed, remaining halved and sliced
• 1 medium yellow squash, 8 oz ends removed, remaining quartered and sliced
• 2 1/2 cups fresh corn
• Salt and freshly ground black pepper
• 10 oz grape tomatoes, halved
• 2 Tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 Tbsp chopped fresh basil ribbons
• 4 oz feta, crumbled, about 1 cup

Directions

1. Set a large skillet over medium-high heat and warm the olive oil. Stir in the garlic and cook until it smells fragrant and turns lightly golden, about 30 seconds.
2. Add the zucchini, yellow squash and corn, then season with salt and pepper to taste. Cook, stirring as needed, until the vegetables are just crisp-tender, about 4 minutes; they will soften a little more off the heat, so don’t let them go too far.
3. Take the skillet off the heat, fold in the tomatoes and let everything cool a bit. If liquid has collected in the bottom, pour it off.
4. Transfer the mixture to a medium salad bowl. Add the lemon, parsley, basil and feta, toss gently, and serve immediately.