Uncooked veggies are not usually a favorite of mine. I eat green salads but rarely enjoy them. I’m not really much of a cold sandwich girl either. So I was a bit nervous about this dish but it sounded so refreshing, I made it for the family Sunday dinner.
Turns out, raw veggies can surprise you.
No Cook Summer Vegetables
Adapted from Sweet Peas and Pumpkins
4-5 cups diced vegetables (I used about 2 ears of corn, straight off the cob–no need to boil, 2 yellow squash,
and a cucumber. But you could also use zucchini, sweet peas, or even thawed frozen green beans)
2 tablespoons fresh basil, chopped
1/2 cup mozzarella, monterey jack or cheddar, cut into 1/4 inch cubes
1 tablespoon olive oil
1 tablespoon flavored clear vinegar (ex: white wine, tarragon, or cider)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Combine vegetables, onion, basil and mozzarella in a medium or large bowl.
Add the oil, vinegar, salt and pepper. Stir well.
Let sit for at least one hour before serving. The vinegar in the dressing “cooks” the vegetables a bit
and they are soft to eat.
This is a nutritious way to eat these veggies, and you dont have to turn the stove on to prepare it!