Ingredients

The following ingredients have 5 Servings
  • 2 shallots (roughly chopped)
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley
  • 8 fresh mint leaves
  • 1 tablespoon spicy yellow mustard
  • 1 teaspoon dried oregano
  • 1 cup distilled vinegar
  • ½ cup olive oil
  • 1 yellow onion (sliced into ¼-inch rounds)
  • Olive oil
  • Kosher salt
  • Ground black pepper
  • 2 green zucchini (cut on the diagonal)
  • 2 yellow squash (cut on the diagonal)
  • 2 sprigs fresh dill (chopped)
  • 10 fresh mint leaves (roughly chopped)
  • 2/3 cup crumbled feta crumbles
  • 1/3 cup White Vinaigrette
  • 1 teaspoon dried oregano
  • 3 sprigs fresh thyme
  • 1 avocado (sliced)
  • Kosher salt
  • Ground black pepper

Instruction

  • White Vinaigrette:
  • In a blender, combine all the ingredients until finely chopped, not puréed. Season with salt and pepper.
  • Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
  • Grilled Summer Squash, Avocado, and Feta Salad:
  • Preheat a grill or ridged griddle pan, until very hot. Drizzle the onion rings with a little olive oil and season with kosher salt and pepper. In a bowl, toss the zucchini and squash with olive oil, salt and pepper. Grill all the vegetables until the onions are softened and zucchini and squash are nicely char-marked.
  • In a large bowl, combine all the grilled vegetables (pull the onions apart into rings), dill, mint, oregano, and thyme.
  • Toss with 1/3 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Season with sea salt and toss again.
  • Scatter avocado slices and feta over the top.