Middle Eastern Grilled Baby Summer Squash Salad

Sure, summer is known for eating grilled meats but summer, with all its produce, should be the season for salads. It’s time to push meat to the side and join Team Veggie. First stop is getting yourself some summer squash to make this salad that goes big on flavor and rests happily in the spotlight. 

The key to this salad is grilled baby summer squash. These colorful gourds from The Chef’s Garden, are delicate in flavor and are just begging to be grilled. Don’t try to resist. Paired with seasonings like za’atar and sumac, this squash takes on a Middle Eastern flavor which adds an earthiness to the mix. The grilled squash rests atop seasonal mesclun and the whole dish is topped with a mouthwatering vinaigrette made with pomegranate molasses.

After trying this grilled summer squash salad, you won’t be relying on meat to be the star of the show.

Middle Eastern Grilled Baby Summer Squash Salad

PREP TIME: 15 minutesCOOK TIME: 35 minutesTOTAL TIME: 50 minutes

SERVINGS

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Ingredients

For the summer squash
• 1½ pounds The Chef's Garden Baby Summer Squash
• 1 tablespoon za'atar
• 12 tablespoon sumac
• 1 teaspoon sea salt
• 1½ teaspoons oil
For the vinaigrette
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pomegranate molasses
• 1 teaspoon za'atar
• 1 teaspoon sumac
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
For the salad
• 3 cups The Chef’s Garden Seasonal Mesclun (chopped)
• 1½ cups The Chef’s Garden Mixed Tomatoes (sliced)
• 12 small onion (thinly sliced)
• 1 cup cooked lentils
• 14 cup kalamata olives (halved)
• 14 cup walnuts (chopped)
• Handful chopped basil and mint

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Instructions

For the squash
1
In a large bowl, combine all the spices and mix thoroughly before adding the squash. Toss until the squash is well coated.
2
Grill on medium-high heat for approximately seven minutes or until the squash is tender.
For the vinaigrette
1
In a small bowl, whisk all the ingredients together until combined.
For the salad
1
Cook the lentils according to the packaging.
2
Cover a platter with the chopped greens then layer the grilled squash, tomatoes, onion, lentils, olives, walnuts, basil, and mint on top. Drizzle the entire dish with the vinaigrette and enjoy!

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Recipe Author: Noha Elbadry-Cloud