1356575791 facebook 1356575809 twitterInstagram icon

Summer Squash Salad

By Heather King

Grilled summer squash salad for Eat Local Week

I signed up for the Eat Local Challenge through Utah’s Eat Local Week today. The challenge is simple: eat as local as you can for one week.

The official 2015 Eat Local Week Utah is September 12-19 but if you take the pledge to participate before August 15, you’ll be entered to win local food for the entire week! The winner will get a farm share basket of local food and five delivered meals for two for the entire week of the challenge.

Since I signed up for the Hardcore challenge level (there’s also Easy-Does-It and DIY levels too), I thought it might not be a bad idea to start getting some recipes perfected now in preparation for Eat Local Week.

This one features produce from local farmer 3 Squares Produce and my own herb garden plus chili oil from Chili Beak and local feta cheese. Depending on your favorite producer, you could use Deer Valley Artisan Cheese, Rockhill Cheese or Drake Family Farms to name a few. I did splurge on a drizzle of gorgeous extra virgin olive oil (sourced from Caputo’s) but this could be left off during the challenge and I’ll exchange out the EVOO for grilling with either local butter or locally rendered pork fat but will adjust the grill temperature down to avoid flare-ups.

Serves 2

1 yellow squash

1 small zucchini

½ tsp. sea salt

2-3 Tbsp. crumbled feta

1 Tbsp. Chili Beak (original)

3 fresh basil leaves, julienned

2 Tbsp. medium-quality extra virgin olive oil for grilling

2 Tbsp. high-quality extra virgin olive oil (Olio Verde) for finishing


Slice the squash and zucchini on a mandolin for uniform ¼ inch thick slices. Lay the slices in a single layer, brush with olive oil and sprinkle with salt.

Let stand while you heat your grill to high. Grill the slices for approximately 1-2 minutes per side until grill marks are visible. Remove from grill and set aside. (The grilled squash may be cooled and refrigerated for later use up to 48 hours.)

To serve, arrange the room temperature squash and zucchini in an alternating pattern on a serving platter or individual plates. Drizzle with Chili Beak. Place crumbled feta and fresh basil over the vegetables. Drizzle with high-quality extra virgin olive oil. Serve immediately.