If you are anything like me, then you’ll agree—summer is way too short. I’m always trying to stretch the season with as many outdoor gatherings as possible to enjoy the mild nights and the easy-going days of summer. Life is all about finding balance with friends, family and delicious, homemade meals—it’s the sweet spot of living.
This year, I’ve partnered up with Edna Valley Vineyard to provide a solution for those dinner party hosts who are looking to spend less time prepping in the kitchen and more time gathered around the table. The answer? This Shaved Zucchini and Summer Fruit salad. It’s an easy recipe that comes together quickly and always adds refreshing color and flavor to every meal.
Of course, you will definitely want to pair this salad with Edna Valley Vineyard’s award-winning Chardonnay. Grown just five miles from the Pacific Ocean, Chardonnay was the first variety planted at Edna Valley Vineyard and the grapes are a pure reflection of their pristine coastal environment. But more than anything, I especially enjoy Edna Valley Vineyard Chardonnay for its bright aromas and hints of peach and apricot. It’s my go-to summer picnic wine.
Much like the wine, the salad relies on the pureness of the fruit for flavor, so make sure you use the best produce you can find. And don’t worry if you can’t source each and every one of the ingredients – the idea here is to work towards a sweet and savory balance. For the salad dressing I found the smallest dash of white balsamic vinegar worked best. But as I always say—your palate, your preference—so do what works best for you, just come back and share with the rest of us what you did in the comment section.
- 4 large zuchinnis, shaved
- 5-6 cantaloupe slices
- 1-2 medium peaches, sliced
- 1 cup (10-12) cherries, pitted
- 1 cup watercress
- 1/2 cup micro greens
- ¼ cup (7-8 large) snap peas
Combine all ingredients on a plate and drizzle with white balsamic vinegar. Serve immediately.