Recipe for the 4th: Grilled Zucchini & Summer Squash Salad – Anthony Salemme

Grilled Zucchini and Summer Squash Salad

By Anthony Salemme, contributing chef

This is a simple side salad to go with grilled meats or seafood this 4th of July weekend – enjoy!

Serves 6

2 zucchini

2 summer squash

1 red onion, peeled

2 Tablespoons olive oil

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon rosemary

1 teaspoon smoked paprika

On a mandolin, slice the zucchini and squash as thin as you can lengthwise, repeat with the red onion. Toss with the olive oil and herbs.

On a medium hot grill, place the zucchini mix on the grill. Toss with tongs for 3-5 minutes just until its slightly cooked.

Then toss with the vinaigrette. Serve chilled or at room temperature. Sprinkle with a bit more paprika.

Dijon vinaigrette

2/3 cup olive oil

1 shallot, peeled and minced fine

1 garlic clove, peeled, minced fine

1 lemon, zested and juiced

1 Tablespoon Dijon mustard

1 Tablespoon honey

salt and pepper

Place all ingredients into a mason jar and shake until all the ingredients are mixed.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at