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Grilled Vegetable Salad

Grilled Vegetable Salad

Farmer's Market Finds

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.

Cooking Method , ,
Difficulty Beginner
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Servings 4
Best Season Summer

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.

    Cumin and Lime Dressing
  • 1 cup lime Mayonesa
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lime juice (fresh squeezed)
  • 1/4 teaspoon ground cumin
  • 1 dash salt and pepper (to taste)
  • Produce
  • 2 cups zucchini (sliced 1/2 inch round slabs)
  • 2 cups yellow crook-neck squash (sliced 1/2 inch round slabs)
  • 1 whole yellow onion (cut into 1/4 inch julienne strips)
  • 1/2 cup baby tomatoes (such as Super Sweet 100)
  • 2 tablespoons fresh basil (chiffonade)
  • 1/4 cup fresh cilantro leaves (rough chopped)
  • 2 tablespoons fresh cilantro stems (cut into 1/4 inch pieces)
  • Garnish
  • 1 Drizzle cotija cheese (crumbled)

    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.

Keywords: things to do with zucchini, zucchini recipes, zucchini salad recipes
The DeMercurios
Chef and Mrs Chef

Instead of a New Year’s resolution, Christa DeMercurio asked her chef husband to be her tutor/mentor/sage (not the herb) for the 2018 year, teaching her his tips, tricks and wisdom in the culinary department. She figured that after over a decade together, their bakers dozen year should be a fun journey of cooking. Her husband, Cal DeMercurio, has been in the food service business since, well, forever (40-ish years). When it comes to the restaurant life, she's always been more comfortable in the Back Office and sometimes Front of the House, but never really ventured into the professional kitchen. She's obtained a few skills by observing her husband over the years and then experimenting here and there at home. Now she's taken her apprenticeship to the next level with him cooking side by side with her.

Thank you for cooking with us!   Culinarily Yours, The DeMercurios (Chef and Mrs. Chef)