Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette

Total Time:
20 min
Prep:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup olive oil
  • 1/2 cup sherry vinegar
  • 1/4 cup chopped fresh tarragon leaves
  • Kosher salt
  • Cracked black pepper
  • 2 zucchini, sliced lengthwise, 1/4-inch thick
  • 2 yellow squash, sliced lengthwise, 1/4-inch thick
  • 1 pound arugula
  • 1 pint tear-drop tomatoes, cut in 1/2
Directions
Tarragon Vinaigrette:
  • In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.

  • Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.

  • In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    GRILLED_SUMMER_SQUASH_006.tif

    Not what you're looking for? Try:

    Grilled Summer Squash

    Recipe courtesy of Food Network Kitchen