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Grilled Summer Squash Salad with Green Peppercorn Chèvre

Grilled Summer Squash Salad with Green Peppercorn Chèvre
Serves 4
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.
  1. 2 tablespoons olive oil
  2. 1 tablespoon fresh lemon juice
  3. Kosher salt, to taste
  4. Freshly ground black pepper, to taste
  5. 4 medium summer squash and zucchini (about 2 pounds), thinly sliced lengthwise into ribbons
  6. ½ small red onion, very thinly sliced (about ½ cup)
  7. ¼ cup pine nuts, toasted
  8. 2 cups wild or baby arugula
  9. 4 ounces green peppercorn chèvre, crumbled
  1. 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
  2. to coat.
  3. Working in batches, grill the squash and zucchini until lightly charred and tender, about 2 minutes per side.
  4. 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.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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.