Yield: Serves 6
Time: 20 minutes
1 (5.0-ounce) package baby arugula, divided
1/2 cup packed fresh basil leaves
1/2 cup toasted almonds, divided
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil, plus more for grilling, divided
1 large zucchini
1 large yellow summer squash
1 cup cherry tomatoes
1/4 cup crumbled feta cheese
Prepare a grill for medium-high heat cooking.
Combine 1 1/2 cups packed arugula, basil, 1/4 cup of the almonds, salt and pepper in a blender or food processor and process until pureed.
With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended.
Set aside half of the dressing for the salad and save the rest for another use.
Slice zucchini and squash very thinly lengthwise (preferably with a mandoline).
Brush slices on both sides with oil.
Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally.
Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter.
Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.
Source: Whole Foods Market