Summer Squash Salad with Sweet Onions, Olive Oil & Two Vinegars

South Fork had a great time cooking this past weekend at the Franklin Farmers Market. We broke out the grill and grilled a wonderful collection of meats from River Cottage Farm, The Fly Farm, and Tavalin Tails Farm. Additionally, we had loads of fresh produce from Evans Produce, Paradise Produce, Flying S Farms, and Kirkview Farm. Romana had a great idea to create a simple recipe on the spot to highlight some of the abundant squashes found throughout the market using just a few ingredients. She thinly sliced some Zephyr squash and candy onions from Paradise Produce on a mandolin and tossed them with some Herban Market olive oil and vinegar, a little salt and pepper and a touch of red wine vinegar. So simple yet very delicious! We handed out several hundred samples to market-goers and everyone requested the recipe! So here it is, give it a try and serve it alongside your favorite grilled meat this Summer! Hope to see you at the Market next weekend! PDF of Summer Squash Salad Recipe from the Williamson Herald



Summer Squash Salad with Sweet Onions, Olive Oil & Two Vinegars

4 cups thinly sliced Summer squash, like zucchini and Zephyr squash (Paradise Produce)
1/3 cup thinly sliced candy onions (Paradise Produce)
1 ½ tsp sea salt
½ tsp black pepper
1 tbl extra virgin olive oil (Herban Market)
1 tsp balsamic vinegar (Herban Market)
1 tsp red wine vinegar







This recipe is dead simple but packs big flavor. Serve it as a side dish or as a tasty base for a juicy grilled steak. If you don’t have a mandolin use a sharp knife and carefully slice as thin as possible.

In a large bowl toss all of the ingredients gently together. Refrigerate for 10 minutes to get a little chill, then serve. Enjoy!

An incredible recipe, easy and quick to make. Everyone needs to try this one!


Michael R Martin
South Fork Catering Co.







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