I have really been enjoying locally grown summer squash lately, especially since the zucchini and yellow squash I have been finding are small, firm, and full of flavor. On a recent visit to our local green grocer, I came across a bag filled with beautiful small zucchini and summer squash at a reduced price. They were simply too good to pass up, and I immediately knew I wanted to grill them and turn them into this colorful summer salad.

This Grilled Zucchini and Summer Squash Salad is one of those easy dishes that works in several ways. I enjoy it on its own for a light summer lunch, but it also makes a delicious vegetable side dish alongside grilled chicken, pork, or other meats. If you would like to make the salad a little more substantial, add some crumbled goat cheese or feta, or toss in a handful of creamy fresh mozzarella balls. Toasted pine nuts would also be a nice addition for a little crunch.

Zucchini is one of those vegetables that doesn’t always get the appreciation it deserves. Larger zucchini can contain a lot of water and may become soft or even mushy when cooked, which is probably why some folks say they don’t care for the texture. Whenever possible, I look for small to medium zucchini and summer squash that feel very firm and heavy for their size. These younger squash have fewer seeds, a firmer texture, and a slightly sweeter flavor.

Grilling is one of my favorite ways to prepare summer squash. The key is to use a hot grill and cook the squash just long enough to develop some attractive char marks while keeping the interior tender but still firm. That little bit of char adds a wonderful smoky flavor and prevents the squash from becoming watery or overly soft.

Once grilled, I combine the squash with sweet cherry tomatoes and plenty of torn fresh herbs. Basil is an obvious choice, but parsley, mint, or a combination of herbs would all work beautifully. There really isn’t any need for a complicated dressing here. A generous splash of good-quality extra virgin olive oil and a drizzle of aged balsamic vinegar are all that is needed to bring everything together.

I like to serve this salad at room temperature, which makes it particularly convenient for summer entertaining. You can grill the squash a little ahead of time, then assemble everything shortly before serving. With smoky grilled squash, juicy tomatoes, fresh herbs, and a simple olive oil and balsamic dressing, this is an easy summer dish that lets fresh seasonal produce shine.

Buon Appetito!
Deborah Mele