Go Back
+ servings
A plate of grilled summer squash salad topped with basil leaves

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.
Print Pin
Course: Salad
Cuisine: Nordic, Scandinavian
Keyword: grilled squash recipe, squash salad, summer salad, tomato vinaigrette recipe
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 559kcal
Author: Kristi


  • 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
  • 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
  • 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.


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.


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