Grilled Summer Squash and Fingerling Potato Salad

Grilled Summer Squash and Fingerling Potato Salad

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 3 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 pound small fingerling potatoes, unpeeled, halved lengthwise
  • 1 pound summer squash, cut on the bias into 1/3 inch thick slices
  • 1 large red bell pepper, sliced into 1 inch thick strips

Make the dressing:

  1. In a small bowl whisk together the lemon juice, shallot, 1 tablespoon of the basil and the lemon zest.
  2. While whisking continuously, pour in 1/4 cup olive oil.
  3. Season the vinaigrette with salt and pepper and set aside.

Make the Salad:

  1. Heat your grill to high. 
  2. Place potatoes in large saucepan and add enough cold water to cover. Salt the water heavily (it should taste like sea water) and bring to a boil. Boil just until almost tender, about 4 minutes.
  3. Drain the potatoes and transfer them to a work bowl. Add 1 teaspoon basil and 1-1/2 tablespoons oil. Toss with salt and pepper.
  4. Combine squash and bell pepper in large bowl; add remaining 1 teaspoon basil and 1-1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
  5. Toss potatoes in a grill basket or, using tongs, carefully arrange them in a single layer on your grill.
  6. Grill until tender, about 10 minutes (5 minutes per side if cooking directly on the grill. If using a basket give it a good shake every minute.) 
  7. Transfer the potatoes to a large bowl and set aside.
  8. Repeat with the squash and bell peppers. (If cooking directly on the grill turn them a few times with tongs, being careful not to tear the squash.) 
  9. Transfer squash to the bowl with potatoes and the bell peppers to a cutting board. Cut the bell pepper strips into 1-inch bite sized pieces and add to the vegetable bowl.
  10. Drizzle with the vinaigrette and toss. Season with salt and pepper.
  11. Serve warm or at room temperature.