Sure, it’s only the middle of April, but as we all know the temperatures climb high early. Luckily our produce follows the trend, and we’re already getting summer staples like tomatoes, basil, and squash in our boxes! Personally, I’m looking forward to gorging myself on zucchini and eggplant this summer. To tide me over until that point, I made this quick salad.
If you cook this on the grill, you’ll need a fine-mesh grill-proof basket, unless you’re really confident in your ability to not lose veggies down in the flames. I opted to not turn on the grill and used my grill pan on the stove, which works just as well and is less messy.
Grilled Squash and Tomato Salad
1 summer squash
1 medium tomato
2-3 basil leaves
Salt and pepper
Heat a grill pan to medium-high, then turn down to medium. Add a tiny bit of oil, such as through a spray bottle.
Slice squash lengthwise into planks, and slice tomato thickly. Place slices on the grill pan and cook 3-5 minutes a side, until tomatoes are quite soft but squash is still firm. Remove to a plate.
Slice or rip mozzarella and scatter over the top. Chiffonade basil and sprinkle on, and salt and pepper to taste.