One of the best things about eating locally during August and September in Utah is the simplicity of ingredients needed to produce a phenomenal tasting result. Take this grilled zucchini and tomato salad with produce like zucchini from 3 Squares Produce and tomatoes and sauce from Grandma Sandino’s.
With just four total ingredients plus sea salt and olive oil for grilling, this salad can be picked and prepared in about 20 minutes from the garden to the table. Talk about farm to table dining!
If desired, you could also serve this salad over a thick slice of fresh mozzarella from Epicurean Chef (found at various farmers markets) for a vegetarian entrée salad option.
- 1 small to medium (or half a large) zucchini
- 40 cherry tomatoes, halved
- 20 cherry tomatoes, whole roasted
- 6 leaves of fresh basil
- pinch of Redmond Real Salt
- olive oil
- 3 Tbsp. Grandma Sandino’s Sicilian Sauce
Heat the grill to medium-high heat.
Mix 20 whole cherry tomatoes in a bowl with a drizzle of olive oil and sprinkle of sea salt. Place in a grill basket for roasting.
Quarter the zucchini (leaving skin on) and lightly coat with olive oil for grilling.
Place the tomatoes and zucchini on the grill. Tomatoes are ready when the skins begin to burst. Grill zucchini on all 3 sides until grill marks appear. (Approximately 5 minutes.) Remove tomatoes and zucchini from grill and allow to cool.
Cut the 40 remaining fresh cherry tomatoes in half. Chunk the cooled zucchini into bite-sized slices. Combine the cut tomatoes, zucchini and roasted tomatoes in a large bowl. Julienne basil and add to bowl. Add Grandma Sandino’s Sicilian Sauce and mix well just before serving at room temperature.