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Salad
6 - 8 servings
15 minutes
5-7 minutes
Chef Christina Pirello
6 yellow squash, sliced into one half inch oblong pieces
Extra virgin olive oil
Sea salt
Cracked black peppercorn
1 cup basil leaves
2 ripe organic tomatoes, diced, and do not seed
6 cloves organic garlic, finely minced
1 organic lemon juice freshly squeezed
Preheat grill to medium-high.
Place squash in a mixing bowl and drizzle generously with oil.
Season to taste with salt and pepper and toss to coat.
Lay squash on the grill and cook, turning occasionally until it softens and the edges begin to brown, 5-7 minutes.
While the squash cooks, make the dressing.
Combine basil, tomatoes, garlic and lemon juice with ¼ cup olive oil and a generous pinch of salt. Stir to combine.
Remove squash from grill and arrange on a serving platter.
Spoon dressing over top and serve warm.
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