Each week, when we schedule a cooking demonstration at the Farmers’ Market, Chef Husband arrives early to purchase produce from the morning selection and then works it into the cuisine theme. This grilled vegetable salad was developed on Tex Mex day, featuring flavors of lime and cumin.
When making a salad, exact volumes are not a must. For this vegetable salad, the zucchini and yellow squash serve as the base for the salad, instead of lettuce. The onions and tomatoes bring additional texture and acidity. Only a small amount of the fresh herbs are needed and are completely up to availability and favors desired.
Combine all ingredients and whisk, or use an immersion blender, until smooth. Refrigerate for one hour to allow flavors to meld.
With a sharp knife (such as French Chef, Japanese Nakiri or Santoku) to slice all of your produce. Once produce is ready, begin prepping your cooking station with pan, pan coating and tongs.
Heat cast iron griddle to med high heat.
Combine zucchini, yellow squash and onion. Drizzle lightly with olive oil. Toss to coat. Grill until al dente.
Remove from griddle to a large bowl. Cool slightly. If using larger squash, further cut pieces into bite size chunks (large dice). Add tomatoes and herbs and toss. Add cumin dressing, toss to coat.
Portion salad for your guests, top with crumbled cotija and season with fresh cracked black pepper. Salad can be served either at room temperature or chilled.