Celebrating the end of a glorious summer with a salad made with the essence of summer - summer squash. We get the most beautiful variety in our farmers markets here in the mid-Atlantic - rich deep yellow smooth skin with dark green stalks. Meaty and sweet. Perfect for grilling. Also get the best tomatoes you can find and don't fear the grill - they'll drip and sizzle, but that's half the fun.
4 native local yellow summer squash, sliced lengthwise
2-3 large fresh heirloom tomatoes, sliced 3/4-inch thick
2 cups fresh green beans, cut in 1-inch lengths
Prepared Balsamic glaze (I use Trader Joe’s)
Heat a grill to high. Bring a quart of salted water to a boil. Cook the green beans only enough to be just crisp tender, about 3-4 minutes. Drain the beans and immediately quench them in a bowl of ice water to stop the cooking. Drain the beans.
Spray the squash and tomatoes with canola oil on all sides. Grill over medium heat until good grill marks form, turning every 2-3 minutes.
Lay the green beans in a layer on a serving platter. Top with the tomatoes and then the squash. Drizzle with balsamic glaze and garnish with fresh parsley.
Serves 4.
4 native local yellow summer squash, sliced lengthwise
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