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
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Ingredients
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2
medium zucchini
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1 pint
cherry tomatoes, halved
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1/4 cup
fresh basil, roughly torn
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1/4 cup
goat cheese
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2/3 cup
balsamic vinegar
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1/3 cup
raw honey
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lemon pepper
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olive oil
Directions
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Slice zucchini into 1/4-1/2 inch rounds and grill with salt, pepper and olive oil.
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While zucchini is cooling, make balsamic syrup by simmering (do NOT boil) vinegar and honey until reduced by half. Cool syrup before using.
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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!
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.
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