In this recipe, both the squash and the bread are slightly charred on the grill. This salad pairs well with any grilled meat.

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 summer squash or zucchini, quartered lengthwise (about 1 pound)
  • 4 (1 1/2-ounce) slices whole-wheat country bread
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 garlic clove, halved
  • 1 tablespoon white wine vinegar
  • 6 cups baby arugula
  • 1/4 cup oil-cured black olives, pitted and halved
  • 4 ounces burrata cheese, divided into 6 pieces, and then sliced into 4 smaller pieces

Preparation

Cook Time:
Prep Time:

  1. 1. Heat grill (or grill pan) to medium. Brush squash and bread with 1 tablespoon olive oil; season with half of the salt and pepper. Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4-6 minutes). Rub bread with cut side of garlic clove.
  2. 2. In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well. Cut squash and tear bread into 1-inch pieces; toss in dressing with arugula and olives. Divide salad among 6 plates, and top each with 4 pieces of burrata. Drizzle with additional olive oil and sprinkle with sea salt, if desired.
  3. Note: The sum of constituent fats (saturated, monounsaturated, polyunsaturated) may not always equal the total-fat value.
Caroline Wright,
June 2011

Nutritional Information

  • Calories: 260
  • Fat: 17g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2g
  • Protein: 7g
  • Carbohydrate: 20g
  • Fiber: 4g
  • Cholesterol: 13mg
  • Iron: 2mg
  • Sodium: 583mg
  • Calcium: 70mg