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Everything But The Dirt Garden Salad
- ½ cup olive oil
- Zest and juice of 2 lemons
- 2 tablespoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 2 shallots (diced)
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 zucchini squash (sliced)
- 2 yellow summer squash (sliced)
- 4 peaches (quartered)
- 4 ears corn (husked)
- 2 cups arugula
- 3 small burrata cheese balls (cut in half)
- 1 cup cherry tomatoes (rinsed and stems removed, cut in half)
- Heat a grill to medium-high heat or about 375°F. You could also grill the items in a grill pan on the stove.
- Make the marinade by mixing the olive oil, lemon juice, rice wine vinegar, soy sauce, honey, shallots, herbs and seasonings in a medium-sized mixing bowl.
- Place the squash, peaches and corn in a baking pan. Pour the marinade over them and marinate for 15–20 minutes.
- Place foil on the grill and grill everything until the vegetables begin to char in spots. Remove from the grill. Once the corn is cool, remove the kernels from the cob.
- Arrange the salad: Place the arugula on a platter followed by the grilled veggies, burrata cheese and fresh cherry tomatoes. Top with more fresh herbs and the remaining dressing.
