Warm Summer Squash and Sausage Salad
Courtesy of Rodales' Garden-Fresh Gardening; serves 4; ready in about 30 min
1 1/4 lb Italian sweet sausage, casing removed (chicken or turkey sausage is good too)
3 Tablespoons olive oil, divided
1 teaspoon dried oregano -- if you want to use fresh, use 1 Tablespoon, chopped fine and add at the end
About a full head of lettuce, or mixed salad greens, torn into bite-sized pieces
2 ounces feta cheese, crumbled
2 cloves garlic, minced
3 medium-sized zucchini and/or yellow squash, sliced into 1/2 inch pieces
2 Tablespoons white wine vinegar
12 or more cherry tomatoes
freshly ground pepper to taste
In a non-stick skillet, cook sausage until well browned, turning frequently. Drain on paper towels.
In a small bowl, combine 1 tablespoon of the oil and oregano. Let stand.
Toss greens and feta together in a serving bowl.
Wipe out skillet. Heat remaining oil over medium-low heat. Add zucchini and in 1-2 minutes add oregano and oil mixture. Cook until zucchini is tender, about 4 minutes -- add garlic the last minute of cooking. Add vinegar and bring just to a boil. Immediately pour over greens and feta in a bowl and toss well. Add sausage and tomatoes and toss again. Season with pepper and serve immediately. Feel free to add chopped fresh herbs such as basil and/or parsley.