Ingredients:
4 small summer squash
¼ cup olive oil
6 tablespoons balsamic, red, or apple cider vinegar
sea salt and freshly ground black pepper, to taste
1 medium scallion, minced
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 clove garlic, minced
¼ cup, or more to taste, finely minced parsley
Directions:
1. Using a very sharp knife, cut the squash into julienne strips by slicing them thinly in half lengthwise, then even more thinly width-wise.
2. Place the squash in a bowl. Add all the other ingredients, mix gently, but thoroughly, and refrigerate until cold.
3. Serve on a bed of lettuce greens, if you like.
Serves 4