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

Recipe courtesy of David Reardon

Watch how to make this recipe.

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

Name: Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
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

Getting reviews...

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 8 servings

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 8 servings

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.