Make Ahead

Summer Salad

August 12, 2011
0 Ratings
  • Serves 4
Author Notes

I made this salad out of leftovers from an anniversary dinner. It was one of the best lunches I ate all summer! It tastes incredibly fresh and has a fantastic combination of complimentary flavors and textures. —HMMessinger

What You'll Need
  • 2 medium zucchini
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil, roughly torn
  • 1/4 cup goat cheese
  • 2/3 cup balsamic vinegar
  • 1/3 cup raw honey
  • lemon pepper
  • olive oil
  1. Slice zucchini into 1/4-1/2 inch rounds and grill with salt, pepper and olive oil.
  2. While zucchini is cooling, make balsamic syrup by simmering (do NOT boil) vinegar and honey until reduced by half. Cool syrup before using.
  3. Toss tomatoes with basil, plus olive oil and lemon pepper to taste. Place tomatoes on top of zucchini. Top with crumbled goat cheese and a drizzle of balsamic syrup. Enjoy!
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See what other Food52ers are saying.

  • fiveandspice
  • lorigoldsby
  • sexyLAMBCHOPx
  • HMMessinger
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.

5 Reviews

fiveandspice August 12, 2011
Mmm, this would fall right into the category of 'things I would like to live off of all summer.'
lorigoldsby August 12, 2011
Yes! love the honey!
HMMessinger August 12, 2011
Thanks! Raw honey is the easiest thing to make syrup out of and it tastes SO good with the tart kick from the vinegar.
sexyLAMBCHOPx August 12, 2011
Yum, with some toasted crispy bread. Love the honey!
HMMessinger August 12, 2011
Yep, that's exactly how I ate it- with a big hunk of buttered bread from Provence Bakery (in Nashville) and homemade mint soda. A summertime dream :)