Summer Salad with Shiso

Makes 4 cups (2 large, 4 small servings)

½ lb.  Tomatoes, either heirloom or Cherry, cut into small pieces
½ lb.  Beans, cut into 1” pieces
½ lb.  Patty Pan Squash
2 Medium leaves of Shiso, cut chiffanade
1 tsp.  Garlic/ginger paste
½ tsp. Thyme, minced
½ tsp. Marjoram, minced
¼ cup White Wine Vinegar
1 – 2 Tbsp. Lite Sour Cream or Greek Yogurt
1 Tbsp. Vegetable Oil
Salt and Pepper to taste

Prepare vegetables:

  • Wash and cut tomatoes

  • Blanch beans, then immerse in cold water

  • Using a mandolin, thinly slice the squash

Toss all the vegetables together in a medium bowl. Sprinkle with Shiso and toss. 


In a small bowl, whisk together all remaining ingredients except oil.   Whisking quickly, slowly add oil, whisking until emulsion comes together.   Season with salt and pepper.  Stir into vegetables.   Allow to sit 30 minutes before serving.