When Preston and I started our cooking challenge, we made it our goal to try out at least one new recipe per week. Two weeks ago we actually made two new recipes: the Wasabi Soy Grilled Salmon and Squash recipe that I shared last week and the below salad recipe. We received so much squash and zucchini from one of Preston’s coworkers, and I wanted to make sure that it didn’t go to waste. So now I’m a bit behind on sharing recipes here on the blog, but I’m sure at some point our schedule will make trying out new recipes difficult, and I’ll eventually catch up with all the tasty food pictures I’ve been sharing on Instagram.
As with the other new recipes that we’ve been trying out lately, the inspiration for this one was also the Wegman’s Summer Menu magazine.
1 large zucchini
1 large yellow squash
2 beefsteak tomatoes
3/4 c plus 2 tbsp olive oil
2 tbsp balsamic vinegar
handful of basil leaves (we substituted fresh basil for dry basil)
1. Cut zucchini and squash into long strips, toss with 2 tbsp olive oil, and season with salt and pepper.
2. Grill zucchini and squash for 5-7 minutes until grill marked and knife tender. Remove from grill and cool.
3. Cut zucchini, squash, and tomatoes into 3/4 inch pieces. In a large bowl mix vegetables with balsamic vinegar, 3/4 cup olive oil, chopped basil leaves, salt, and pepper.
We served the salad with a steak and homemade garlic bread. The light salad perfectly complimented the steak, and made for a great summer meal.
QOTD: What new recipe have you recently tried?