Grilled summer squash salad
This grilled summer salad is a perfect vegan alternative to add to a traditional cookout. Grilled squash and baby romaine are tossed with a marinated tomato vinaigrette!
Serves: 4 servings
  • For the dressing:
  • ¼ cup shallot, finely diced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tarragon, finely chopped
  • ⅓ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • For the salad:
  • 1 pint mixed cherry tomatoes
  • 2 tablespoons olive oil
  • 1 pound baby squash, cut in half lengthwise
  • 4 heads of baby romaine lettuce or 2 large heads
  • 2 heads of radicchio
  • salt and pepper to taste
  1. Make the dressing. Add the shallots, sherry vinegar, mustard, and tarragon to a large mixing bowl. Whisk well to combine and then slowly drizzle in the olive oil until the dressing begins to emulsify. Add the salt and pepper, taste and add more if desired.
  2. Cut the cherry tomatoes in half and add to the vinaigrette, mixing gently. Set aside and allow to marinate as you grill the vegetables.
  3. Toss the squash in a medium bowl with a tablespoon of olive oil and season with salt and pepper (about ¼ teaspoon) Heat a grill or grill pan to medium heat and add the squash to the pan cooking for 2-3 minutes on each side until the squash has taken on color and started to soften. Trim the lettuce and radicchio and cut in half if using small heads or quarters if you are using large heads. Toss with the remaining tablespoon of olive oil and grill cut side down for 2 minutes, turn and cook for another 1-2 minutes. Allow the squash to take on some color and wilt slightly but don't overcook.
  4. Plate 3-4 halves of lettuce, divide the squash into quarters and then drizzle with a few tablespoons of the tomato vinaigrette mixture.
Recipe by Scaling Back at