Nordic•healthy

Grilled Summer Squash Salad with Rye Berries and Sun-Dried Tomato Vinaigrette

A hearty grilled vegetable salad with zucchini, summer squash, red onions and rye berries.

Ingredients

Quantities are shown as originally provided.

1 1/4 cups cooked rye berries (see below)
1 large red onion (peeled and cut into ½ inch thick rounds)
3 medium zucchini and/or yellow summer squash cut on the bias into ½ inch thick slices
⅓ cup extra-virgin olive oil (plus more for brushing vegetables)
Coarse salt and freshly ground pepper
1 garlic clove (minced)
2 tablespoons red wine vinegar
⅓ cup chopped sun-dried tomatoes
2 tablespoons chopped kalamata olives
¼ cup chopped fresh basil (plus whole basil leaves for garnish)
¼ cup sliced almonds (toasted)

1
Combine garlic and vinegar together in medium bowl. Let sit for 10 minutes. Slowly whisk in olive oil. Add sun-dried tomatoes, olives and basil and combine. Add 1 tablespoon of the vinaigrette to the cooked rye berries and stir to combine. Season with salt and pepper to taste.
2
Heat the grill. Place the onion rounds, zucchini and summer squash on a baking sheet in a single layer. Brush with olive oil and season with salt and pepper.
3
When grill is heated, clean and oil the grates. Place vegetables on the grill and cook until grill marks appear and vegetables are tender, about 3-4 minutes per side.
4
To assemble salads, place a few slices of summer squash on the bottom of the plate and spoon on a little vinaigrette. Follow with a spoonful of rye berries. Add a few more grilled vegetables on top. Drizzle with a little more vinaigrette. Sprinkle almonds on top, garnish with basil leaves if desired and serve.