Grilled Summer Squash Salad with Green Peppercorn Chèvre
Wide ribbons of grilled zucchini and yellow summer squash, tossed with a simple olive oil dressing, are served with peppery arugula, nuts, and tangy goat cheese.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 medium summer squash and zucchini about 2 pounds, thinly sliced lengthwise into ribbons
- ½ small red onion very thinly sliced (about ½ cup)
- ¼ cup pine nuts toasted
- 2 cups wild or baby arugula
- 4 ounces green peppercorn chèvre crumbled
Instructions
- Heat, a grill over medium heat (or a grill pan over medium-high). In a medium-size bowl, combine the olive oil and lemon juice; season with salt and pepper. Add the squash and zucchini ribbons, tossing
- to coat.
- Working in batches, grill the squash and zucchini until lightly charred and tender, about 2 minutes per side.
- Return the squash and zucchini to the bowl with the olive oil; toss with the onion, pine nuts, arugula, and cheese. Serve warm or at room temperature.
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Caroline Wright
Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
