Summer Squash and Heirloom Tomato Salad

In the summer, farm stands along the roads in Northern Michigan offer beautiful deep red, purple and yellow heirloom tomatoes that go so well with the crunch of thinly sliced yellow summer squash. A scattering of fresh basil brings out the amazing flavors. A light dressing of lemon juice, Dijon mustard and extra virgin olive oil is the perfect touch.

Ingredients:

4 tablespoons fresh lemon juice
zest of one lemon
4 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 clove of garlic put through a press
Coarse sea salt and freshly ground black pepper to taste
2 medium yellow squashes halved lengthwise and very thinly sliced across
3 small heirloom tomatoes very thinly sliced
6 mushrooms wiped clean and thinly sliced
4 radishes very thinly sliced
1 shallot, thinly sliced crosswise
1 bunch green onions thinly sliced including some green tops
2 tablespoons of fresh basil finely chopped
1 large head of butter lettuce

Directions:

In a medium bowl, whisk together lemon juice, Dijon mustard, garlic and extra virgin olive oil. Season with some sea salt and freshly ground pepper. Break the head of butter lettuce open and spread the leaves out on a platter. Put the squash, tomatoes, radishes, mushrooms, green onions, shallot, and fresh basil on the lettuce. Pour the dressing over all. Enjoy!