I can't believe it's September already! This might go down on record as the fastest summer in history...gone in the blink of an eye. But before I get ahead of myself trading in tomatoes and zucchini for butternut squash, I've got a delicious grilled vegetable salad for these late summer days. Zucchini, yellow summer squash, red onions and rye berries drizzled in a tangy, flavorful sun-dried tomato vinaigrette....so easy and filling enough to be a meal in and of itself.
I am a big fan of whole grain salads like this one. Just a handful of rye berries (or barley, wheat berries or farro) brings welcome texture and heartiness that turns this otherwise side dish into an easy vegetarian main. It would also make a nice accompaniment to grilled chicken or addition to the neighborhood potluck. The choice is yours!
This recipe comes together quickly with the exception of the cooked grains. If you plan to use rye berries I definitely recommend soaking them overnight. They will cook more quickly and evenly that way. I made this a few times over the last week and tried cooking the rye berries without soaking them first and they took well over an hour to become tender. With an overnight soak it was more like 50 minutes of cooking time. If you really want to get a jump on things I would suggest making the cooked grains the day before you plan to serve the salad. They will happily wait in the refrigerator for you until you are ready to use them.
Before the season for cozy sweaters, football games and ALL things pumpkin spice begins in earnest, make the most of that late summer produce. Give this salad a try!
Grilled Summer Squash Salad with Rye Berries and Sun-Dried Tomato Vinaigrette
- 1 ¼ cups cooked rye berries see below
- 1 large red onion peeled and cut into ½ inch thick rounds
- 3 medium zucchini and/or yellow summer squash cut on the bias into ½ inch thick slices
- ⅓ cup extra-virgin olive oil plus more for brushing vegetables
- Coarse salt and freshly ground pepper
- 1 garlic clove minced
- 2 tablespoons red wine vinegar
- ⅓ cup chopped sun-dried tomatoes
- 2 tablespoons chopped kalamata olives
- ¼ cup chopped fresh basil plus whole basil leaves for garnish
- ¼ cup sliced almonds toasted
- Combine garlic and vinegar together in medium bowl. Let sit for 10 minutes. Slowly whisk in olive oil. Add sun-dried tomatoes, olives and basil and combine. Add 1 tablespoon of the vinaigrette to the cooked rye berries and stir to combine. Season with salt and pepper to taste.
- Heat the grill. Place the onion rounds, zucchini and summer squash on a baking sheet in a single layer. Brush with olive oil and season with salt and pepper.
- When grill is heated, clean and oil the grates. Place vegetables on the grill and cook until grill marks appear and vegetables are tender, about 3-4 minutes per side.
- To assemble salads, place a few slices of summer squash on the bottom of the plate and spoon on a little vinaigrette. Follow with a spoonful of rye berries. Add a few more grilled vegetables on top. Drizzle with a little more vinaigrette. Sprinkle almonds on top, garnish with basil leaves if desired and serve.
Looks amazing! I'll be looking out for rye berries!
Hi Karly! Thank you! I buy mine either from Bob's Red Mill or at Natural Grocers. But feel free to sub barley or farro if you can't find them. The salad with still be delicious!
We enjoy your blog and recipes!
Would love to talk with you about Scandinavian Cuisine.
Thank you! I am always happy to talk about Scandinavian cuisine! I will definitely be in touch.
Holy Smokes! After buying ten pounds of rye berries for bread making, I found this recipe. It is summertime in the Denver, Colorado area. Zucchini squash is plentiful. I followed this recipe about 95%. I forgot to soak the rye berries the night before. I had enough time to cook them for 20 minutes this morning. At that point, I turned off the stove and let them sit. After 4-5 hours, I returned home and tasted them. Needed a few more minutes. So, 20 more of heat and back off. By two more hours to assemble, they were perfect. I got the grill going and did the zucchini going. My store didn’t have the yellow ones today. Oh well... Inbetween running outside to the grill, I chopped the already roasted garlic, basil, olives and a few bits of raw red onion. Adding all of this to the olive oil and red wine vinegar. I allowed the zucchini and red onion to cool and then plated them with the topping as directed. I toasted the almond slices and topped the dish. I finished off grilling pork tenderloin, let it rest, then carved it. I plated the meat and the veg with a side of sliced avocado. I almost wish this had been for company. Trust me,, however, I will make this dish over and over. It was stupenndous
I'm so glad you enjoyed this salad! It's one of my favorites, too. I love the idea of pairing it with a grilled pork tenderloin. I'm totally doing that next time. I don't know if you own an instant pot, but I've been cooking my rye berries in the instant pot lately and they turn out perfectly, even if I don't have time to soak them. Thank you so much for taking the time to leave me a comment! It is very much appreciated.