Simple Salad

No cooking, no oil, no excuses. This crunchy raw salad comes together in 15 minutes and proves that vegetables don’t need much help to shine.

Diced zucchini, yellow squash, Roma tomatoes, and green onions form the base, while sun-dried tomatoes add a concentrated, chewy sweetness that pulls everything together.

Apple cider vinegar and a touch of oregano are the only dressing you need.

Eat it straight as a salad, or toss it over warm pasta or rice for a quick lunch that feels light but satisfying.

Kitchen Tips

• Use the dry sun-dried tomatoes, not oil-packed. They keep the salad low-fat and add a more intense, concentrated tomato flavor.
• Dice everything to a similar size for the best texture. Uniform cuts mean you get a little of every ingredient in each bite.
• Fresh oregano makes a real difference here since there’s nothing cooked to mask the dried herb’s dusty taste. Use fresh if you can find it.
• Let the salad sit for 10 minutes after mixing. The vinegar softens the squash slightly and draws out juices that create a natural dressing at the bottom of the bowl.