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

2018-09-22
  • Yield : 8 servings
  • Prep Time : 20m
  • Ready In : 20m
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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

Method

Step 1

Tarragon Vinaigrette:

Step 2

In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.

Step 3

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

Step 4

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.

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