You want quick, easy and healthy? This one's for you! I had a dozen or so beautiful little summer squash on my hands, thanks to my bi-weekly CSA delivery, and knew that unless I used them up in one fell swoop, a few might not make it. So to the grill I went, and charred them until they were blistered and just this side of al dente (that would be the toothsome side - not the mushy side). They were joined on said grill by some asparagus as well, and if I'd had had other goodies to toss on there (peppers, eggplant) - I woulda done them too. I didn't dress them up for grilling with anything but a light coating of olive oil, since I knew that their destiny was in this salad which gets beaucoup flavor from a simple dressing and fresh herbs.
Once grilled, I left the squash and asparagus in the fridge to chill, went about my day, and assembled the salad in about five minutes before serving. The chopped up grilled veg went into a big bowl with some stunning diced tomatoes (also from the CSA), a sprinkling of feta cheese, and a whole snarl of chopped basil. By a snarl, I mean a lot (I love fresh basil!). Separately, I mixed up a quick lemon vinaigrette (1 clove crushed garlic, the juice of one lemon, ample kosher salt and fresh cracked black pepper)- poured, tossed, and voila. Instant summer veggie heaven.
It was so good that I'm not dreading the onslaught of squash I'm bound to get delivered in the coming weeks as farms find themselves with the inevitable bounty. To that I say bring it on, CSA. Bring it on.