Grilled Summer Salad

Grilled Summer Salad

Lightly grilled peppers, summer squash and crusty French bread mixed together with fresh, juicy heirloom tomatoes, fresh garlic, herbs and a light dressing makes this simple summer dinner the perfect meal on a warm evening.




1 1/2 pounds assorted bell peppers (about 3 large), cut into 1-1/2 inch strips

1 1/2 pounds summer squash (we used zucchini and yellow squash) cut lengthwise into 1/3-inch str

1 medium red onion, cut in 1/4-inch thick rounds

1 loaf French bread, cut crosswise into 1-inch thick slices

olive oil

1 clove garlic, peeled

1 pound heirloom tomatoes

1/4 cup parsley, chopped

1/4 cup herbs, minced (we used basil & tarragon)

2 tablespoons drained capers


1/4 cup fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon grated lemon peel

1/3 cup olive oil



For salad: Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion.

Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Chop garlic used to rub on bread and toss in bowl. Core the tomatoes and chop them. Add them with their juices to the bowl. Toss in the parsley and herbs.

Cut grilled vegetables into 1-inch pieces; add to bread in bowl. For dressing: Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Drizzle the dressing over the salad and toss to combine. Let the salad stand 20 minutes for bread and other vegetables to soak up dressing. Season with salt and pepper if needed.


vegetable plate

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