Ingredients
Scale
Salad
- 2 1/2 pounds mixed zucchini and yellow summer squash
- extra virgin olive oil (for drizzling)
- sea salt and freshly ground pepper
- 1 cup loosely packed mint leaves, torn
- 1 cup Italian parsley, destemmed
- 2 cups baby tomatoes, halved
- 1/3 cup pine nuts, lightly toasted (for garnish)
Dressing
- 1 teaspoon lemon zest
- 2 tablespoon fresh lemon juice
- up to 4 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
Instructions
- Preheat gas grill to 450 °F or preheat oven to 400 °F.
- Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons, set aside in a medium bowl and refrigerate.
- Slice remaining zucchini and summer squash into 1/4-inch diagonals or rounds and transfer to a large bowl. Drizzle lightly with olive oil. Season with salt and pepper.
- Turn grill down to medium-low. Grill zucchini and squash over high heat until light grill marks appear, about 3 minutes per side. If using the oven, roast on a parchment-lined sheet pan for 15 minutes, turning zucchini halfway. Return to the large bowl.
- Add the squash ribbons, mint, parsley, and tomatoes and toss.
- In a small bowl, whisk together lemon zest, lemon juice, and olive oil. Season with salt and pepper.
- Toss enough of the dressing with the salad to lightly coat ingredients. Serve on salad plates and garnish with toasted pine nuts.
