Language
‹ Back to Recipes
Summer Squash and Potato Herb Salad
Get ready to elevate your summer dining experience with this vibrant and refreshing Summer Harvest Herb Salad. Bursting with the flavors of the season, this colorful medley of yellow and green zucchini, creamy red potatoes, succulent red peppers, and zesty red onion will transport your taste buds straight to the heart of summer. This dish calls for a wine that complements its herbaceous and zesty notes while balancing the array of vegetables, and we recommend either a lively and refreshing California Sauvignon Blanc or a dry and light California Rosé.
Pairs With
Yield: 4 Servings
Ingredients
- 1 yellow zucchini cut into 1 inch half moons
- 1 green zucchini cut into 1 inch half moons
- 1 red onion peeled and cut into quarters
- 1 red pepper cut into 1-inch squares
- 1 lbs of min red potatoes, cut in half and boiled for 6 minutes
- ½ cup (120g) extra virgin olive oil
- 4 hard boiled eggs, sliced (for garnish)
- 2 green onions, finely chopped (for garnish)
- ½ cup (50g) shredded asiago or parmesan cheese (for garnish)
Dressing
- ½ cup (120g) olive oil
- ¼ cup (60g) cider vinegar
- ½ cup (20g) basil
- ¼ cup (10g) chopped curly parsley
- 1 tablespoon (2g) chopped fresh thyme
- 1 tablespoon (2g) chopped fresh sage
- 1 clove of garlic chopped
- 2 teaspoons (10g) sea salt
- 1 teaspoon (2g) black pepper
Instructions
- Preheat grill to medium heat. Combine the zucchini, onion, potatoes, red and red pepper into a bowl and toss together to evenly coat with oil. Place in a grilling basket or pan with holes and grill for 5 to 7 minutes, stirring while cooking to avoid burning. Remove from heat.
- Combine dressing ingredients into a food processer or a blender and blend until pureed and pesto-like. Pour over grilled potatoes and vegetables and toss together until evenly coated. Place into bowls.
- Evenly distribute the sliced eggs over each salad and sprinkle green onions over the sliced eggs.
- Sprinkle the cheese evenly over each salad and serve.
Pairs With
