Grilled Summer Veggie Salad with Herbed Goat Cheese
This show-stopper of a dish is fresh, clean and the perfect thing to eat al fresco on a warm Summer evening. It makes a lovely light lunch and is also good served with a piece of grilled steak. The herbed goat cheese also works well as a sandwich spread or eaten with crackers. This recipe makes 2 salads.
PREP TIME
15 minutes
COOK TIME
5 minutes
Ingredients
For the herbed goat cheese:
4 ounces plain goat cheese, softened
2 tablespoons Italian parsley, finely chopped
3 Italian basil leaves, minced
1 small garlic clove, smashed and minced or grated
1 pinch red pepper flakes
1 teaspoon olive oil
Salt and pepper, to taste
For the leafy greens topping:
4 ounces baby greens, washed and dried
1/4 small sweet onion, very thinly sliced
2 teaspoons olive oil
For the salad:
1 zucchini, sliced into 1/3" rounds
1 large Summer-ripe tomato, sliced into 1/2" rounds
Olive oil, for brushing
Salt, to taste
4 ounces plain goat cheese, softened
2 tablespoons Italian parsley, finely chopped
3 Italian basil leaves, minced
1 small garlic clove, smashed and minced or grated
1 pinch red pepper flakes
1 teaspoon olive oil
Salt and pepper, to taste
For the leafy greens topping:
4 ounces baby greens, washed and dried
1/4 small sweet onion, very thinly sliced
2 teaspoons olive oil
For the salad:
1 zucchini, sliced into 1/3" rounds
1 large Summer-ripe tomato, sliced into 1/2" rounds
Olive oil, for brushing
Salt, to taste
Directions
Make the herbed goat cheese: Combine all ingredients in a food processor and pulse until smooth. Store, chilled, in an airtight container for up to 5 days.
Heat your grill or grill pan to medium heat. Arrange zucchini rounds on your work surface and brush on both sides with oil and season with salt. Grill for 4 minutes, flipping once in the middle of cooking. Set aside for a few minutes to cool.
Make the leafy greens topping: Toss together all ingredients in a bowl with your (clean) hands. Set aside.
To plate, arrange grilled zucchini and tomato slices in layers on two serving dishes, dividing equally. Add a scoop of goat cheese to each plate. Add a handful of leafy greens to the top. Serve immediately.
Heat your grill or grill pan to medium heat. Arrange zucchini rounds on your work surface and brush on both sides with oil and season with salt. Grill for 4 minutes, flipping once in the middle of cooking. Set aside for a few minutes to cool.
Make the leafy greens topping: Toss together all ingredients in a bowl with your (clean) hands. Set aside.
To plate, arrange grilled zucchini and tomato slices in layers on two serving dishes, dividing equally. Add a scoop of goat cheese to each plate. Add a handful of leafy greens to the top. Serve immediately.
Looking for inspiration? Try these recipes:
Braised Beef Short Ribs with Mushrooms and Pearl Onions
Grilled Summer Veggie Salad with Herbed Goat Cheese
West African Peanut Soup
