Make Ahead

Summer Salad

August 12, 2011
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

  • Serves 4
  • 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
In This Recipe
  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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Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.