Grilled Summer Squash Salad with Rye Berries and Sun-Dried Tomato Vinaigrette
A hearty grilled vegetable salad with zucchini, summer squash, red onions and rye berries.
Servings: 4 servings
Calories: 559kcal
Ingredients
- 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
Instructions
- 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.
Notes
To cook rye berries: Place ½ cup rye berries in a bowl with plenty of cold water. Cover and soak overnight at room temperature. Drain and rinse. Bring a medium size pot of water to a boil. Add salt. Add rye berries. Simmer vigorously until grains are pleasantly tender but still have a little bite to them, about 50-60 minutes. Drain and set aside to cool slightly.
*Feel free to substitute farro, barley or wheat berries for the rye berries if you can’t find them. Cooking times will vary.
Nutrition
Calories: 559kcal | Carbohydrates: 70g | Protein: 17g | Fat: 28g | Saturated Fat: 3g | Sodium: 99mg | Potassium: 842mg | Fiber: 15g | Sugar: 9g | Vitamin A: 469IU | Vitamin C: 32mg | Calcium: 114mg | Iron: 5mg
