Description
This Grilled Summer Squash recipe is a vibrant Mediterranean-inspired salad perfect for summer. Featuring a medley of grilled zucchini, yellow squash, patty pan squash, and red onion, topped with crumbled feta cheese, fresh mint, and basil, all brought together with a bright lemon champagne vinaigrette. It's a simple, fresh, and flavorful way to enjoy seasonal produce with minimal prep and quick grilling.
Ingredients
Vegetables
- 2 medium zucchini, cut in half lengthwise
- 2 medium yellow squash, cut in half lengthwise
- 8 patty pan squash, cut in half
- 1 red onion, cut into 8 wedges
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Toppings
- 1 sheet feta cheese
- Fresh mint leaves, for garnish
- Fresh basil leaves, for garnish
Lemon Champagne Vinaigrette
- 1 lemon, juiced
- 2 tablespoons champagne vinegar
- ⅓ cup olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat the Grill: Heat your grill to medium-high temperature, ensuring it is very hot to achieve beautiful grill marks on the squash.
- Toss Vegetables with Seasoning: In a large bowl, combine the zucchini, yellow squash, patty pan squash, and red onion with olive oil, kosher salt, and freshly cracked black pepper. Toss well to evenly coat all vegetables.
- Grill the Vegetables: Arrange the coated squash and onions in a single layer directly on the grill. Grill for about 5 minutes total, turning halfway through until charred grill marks appear and vegetables are cooked but still have a slight bite.
- Prepare the Vinaigrette: While the vegetables grill, whisk together lemon juice, champagne vinegar, olive oil, finely chopped garlic, shallot, and season with kosher salt and black pepper to taste in a small bowl.
- Assemble the Salad: Remove grilled vegetables from the grill and transfer to a serving platter. Slice the zucchini and yellow squash into 1-inch pieces. Crumble the sheet of feta cheese evenly on top, sprinkle fresh mint and basil leaves over the salad.
- Dress and Serve: Drizzle the prepared lemon champagne vinaigrette over the salad. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for the freshest flavor and enjoy!
Notes
- Ensure your grill is hot before adding the squash to get those perfect, attractive grill lines and enhance flavor.
- Use fresh herbs for the garnish to maintain bright flavors and freshness.
- If you don't have a grill, you can achieve similar results using a grill pan on the stovetop.
- This salad is best served fresh but can be refrigerated for up to a day; add herbs and cheese just before serving to maintain texture.
