Maybe its the little bit of the South in me but theres nothing like fresh off the vine tomatoes, bright summer squash and grilled corn dumped on top of crisp mixed greens and drizzled with a creamy, herby, oh so flavorful ranch-like dressing on a HOT summer night. Finish it off with some crunchy, garlicy sourdough croutons and I am in HEAVEN. You’re gonna love it!
1/4c greek yogurt
1/2t onion powder
3/4t garlic powder
1 1/2t white wine vinegar
1T fresh chives, chopped
1/2T fresh dill, chopped
1/2T fresh parsley, chopped
1 ear of corn, husked
1 summer squash, 1/4″ slice (I used pattypan)
1 slices sourdough bread, cubed
1/4t garlic powder
1 1/2T olive oil
4-6c lettuce of your choice (I used mixed greens)
1/4c fresh mozzarella, cubed (blue would be really good too)
8-10 cherry tomatoes, halved/quartered
1 small shallot, sliced thin
Whisk together yogurt, buttermilk, onion powder, garlic powder, vinegar, fresh herbs, salt and pepper, set aside.
Grill corn until charred on all sides. Sprinkle squash with salt and pepper and a drizzle of olive oil, then grill for 1-2 minutes on each side. (You could also roast at 425°F – corn for 20 minutes, squash 3-4 minutes/flip/3-4 more.) Allow to cool then chop up.
Toss the sourdough cubes in olive oil, garlic powder and a touch of salt. Toast for until golden brown. (I used my toaster oven but a 425°F oven for 2-3 minutes will do the trick too.)
Assemble the salad using the lettuce, mozzarella, tomatoes, shallot, corn, squash and croutons. Drizzle with a little dressing and toss.