Zucchini or summer squash and apricots seem an unlikely combination, but they work quite well here. Neither overpowers the other. If you have time salt the zucchini–half a teaspoon or so, depending on the amount of zucchini, will take that chalky edge off the zucchini. Let it sit in a colander, then quickly rinse and dry before adding to the salad. The process intensifies the flavor of the squash.

2 1/2 c cooked grain, cooled
1 c zucchini, grated or diced
1 c fresh apricots, chopped
1 clove garlic, minced
1/2 c fresh, chopped herb(s), such as cilantro, dill, parsley
3 T extra-virgin olive oil or other oil
1 T balsamic or other vinegar
ground chili powder, to taste
salt, to taste

1. Combine all ingredients in a serving bowl. If you have time, refrigerate for an hour or two to allow the flavors to marry.