This is the part of the summer where all we eat is large salads and whatever we can toss on the grill quickly.
The summer squash, the cucumbers—they’re all over flowing—so I’m trying to do what I can to consume them in new and interesting ways. This weekend, with our annual theater outing on the calendar, I figured I could put them to use in a salad that could sit inside a cooler for 8 hours and come out better than it went in.
I know everyone is trying to win you over with 5-ingredient-this and 5-ingredient-that, but I’m telling you that a little pinch from here and an extra slice from there is worth it. This salad is simple, flavorful, and exactly what you want on a hot summer day.
Miso pairs perfectly with the crispness of the cucumbers and snap peas. The squash add another texture. The red onions, well, I just like them for the pop of color.
This will be my new go to salad for barbecues and picnics alike. It also makes more dressing than you really need, so no judgement if you end up drinking it from the bottom of the bowl.
- 8 ounces cucumber, cut in half lengthwise (or quartered lengthwise if really large), then chopped into ½ inch pieces
- 6-8 ounces yellow summer squash, cut in half lengthwise (or quartered lengthwise if really large), then chopped into ½ inch pieces
- ½ small red onion, sliced thin
- 1½ cup snap peas, sliced on the bias
- ½ teaspoon Kosher salt
- 2 garlic cloves, minced
- 1 inch ginger root, grated
- 2 tablespoons white vinegar
- ¼ cup mirin
- 2 tablespoons brown miso paste
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- In a large bowl, combine cucumbers, squash, snap peas, and red onion. Sprinkle with salt and toss to coat. Set aside while you make your dressing.
- In a small sized bowl or medium sized jar, add garlic, ginger, vinegar, mirin, miso paste, olive oil and sesame oil. Whisk or shake well until miso is fully incorporated into dressing.
- Pour dressing over vegetables. Mix well and season with additional salt to taste.
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