Recipe courtesy of David Reardon
Print
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 cup olive oil
  • 1/2 cup sherry vinegar
  • 1/4 cup chopped fresh tarragon leaves
  • Kosher salt
  • Cracked black pepper
  • 2 zucchini, sliced lengthwise, 1/4-inch thick
  • 2 yellow squash, sliced lengthwise, 1/4-inch thick
  • 1 pound arugula
  • 1 pint tear-drop tomatoes, cut in 1/2

Directions

In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.

Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.

In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Grilled Corn Salad

Recipe courtesy of Siba Mtongana

Grilled Shrimp Salad

Recipe courtesy of Tia Mowry

Grilled Seafood Salad

Recipe courtesy of Laura Vitale

Grilled Vegetable Couscous Salad

Recipe courtesy of Tiffani Thiessen

Grilled Hawaiian Opah with Candied Lemons and Herb Salad

Recipe courtesy of Alex Guarnaschelli

Summer Squash

Recipe courtesy of Ryan Allen

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here