Wood Fired Salad Recipe

Prepare the vegetables: Trim asparagus woody ends (about 1-1½ inches). Slice zucchini and yellow squash lengthwise into 1/4-inch to 1/2-inch thick planks. Cut heirloom tomatoes into 1/2-inch thick wedges. Smash and finely mince the garlic cloves.

Preheat grill: If using a wood-fired grill or oven, allow fire to reach medium-high heat (about 400–450°F / 200–230°C). For a gas or charcoal grill, set up for direct heat and preheat to medium-high.

Oil and season: In a large bowl, toss zucchini, squash, and asparagus with 2 tablespoons extra-virgin olive oil, the minced garlic, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated. Reserve tomatoes to be brushed separately so they don’t fall apart on the grill.

Grill the vegetables: Place asparagus and squash/zucchini planks on the hot grill. Cook 2–3 minutes per side for light char and tender-crisp texture. Rotate to get cross-hatch marks as desired. Remove to a platter as they finish.

Grill tomatoes: Brush tomato wedges lightly with the remaining 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Grill tomatoes cut-side down 45–90 seconds until you see char lines and they are slightly softened — do not overcook; they should hold shape. Remove and let cool slightly.

Finish: Squeeze the half lemon over the grilled vegetables to brighten flavors and adjust seasoning with additional salt and pepper to taste. Keep warm or let cool to room temperature before assembling if preferred.

Make the vinaigrette: In a small bowl or jar, combine 3 tbs balsamic vinegar, 1.5 tbs honey, 1 tsp Dijon mustard, 1 tsp minced shallot (if using), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake to combine.

Emulsify: While whisking, slowly stream in 6 tbs extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add a touch more honey if you prefer sweeter or a splash more vinegar for brightness. Keep chilled until serving; serve on the side.

Assemble the salad

Place 2 cups of mixed greens on each of 4 plates (total 8 cups serves 4). Arrange warm grilled zucchini, squash, asparagus, and 2 tomato wedges per plate over the greens in an attractive, slightly overlapping pattern. Scatter basil leaves, toasted nuts, and crumbled goat cheese over each salad as desired.

Serve: Present the honey balsamic vinaigrette on the side (about 2 tablespoons per person suggested) so diners can dress to taste. Offer extra lemon wedges and a drizzle of high-quality olive oil if desired.