Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
Active Time:
50 Mins
Total Time:
50 Mins
Yield:
Serves 4

Whether you have an over productive vegetable garden or there was a three-for-one special at the farmers’ market, summer squash and zucchini tend to pile up in the summer. Put your bounty to good use in this refreshingly simple salad of grilled squash and Halloumi, a firm, chewy cheese that can stand up to the heat of the grill. Our Summer Sauce, a bright green, herbaceous vinaigrette made with olive oil, mint, basil, and parsley ties the squash and cheese together and gives the dish a bold punch of flavor, even though it’s only made with a handful of ingredients. You can use any combination of fresh squash in this salad: zucchini, yellow squash, patty pan squash, or even yellow zucchini. (Store zucchini and summer squash in the crisper drawer of your refrigerator. Don’t keep them in plastic bags, which can trap moisture.) Serve this simple side dish as an unexpected change from the usual potato salad or coleslaw as part of a summery cookout menu, with burgers or grilled chicken. It also makes a wonderful light supper when topped with grilled shrimp. Squash and Halloumi Salad is best served immediately, while still warm. When cooked Halloumi cools, it can turn a little rubbery, so serve the salad right away—this isn’t a dish to transport to a potluck. So take this recipe straight from the grill to the table. If you’re looking for something that travels well, swap out the Halloumi for crumbled feta cheese.

How to Make It

Step 1

Preheat the grill to medium (350°F to 450°F). Brush the squash and the Halloumi with oil; season with salt and pepper. Grill, uncovered, until squash is tender and Halloumi has grill marks, 2 to 3 minutes on each side.

Step 2

Stir together squash, Halloumi, and Summer Sauce in a medium bowl. Top with basil.