Gold Summer Salad with Grilled Squash, Corn, Roasted Peppers, and Tomatoes

This may be the most cheerful salad my table has seen all summer. With golden shades of the season’s vegetables, it features roasted peppers, tiny sweet tomatoes, and grilled squash and corn. Dressed with vinaigrette and served with herbed ricotta, it’s bright in flavor and beautiful to serve.

While the vegetables are monochromatic, their textures and flavors are anything but similar. Even the squash and corn, both cooked on a grill or in a grill pan, respond differently to the same application of heat. Where the squash softens, the corn becomes crisp-tender. The yellow peppers are roasted until their skins char and are removed before being sliced into ribbony pieces. As for the tomatoes, they are halved and left raw as pops of sweetness.

With all the elements in this salad, it’s a standout dish to bring to an end-of-summer party or Labor Day gathering. It’s also a summery vegetarian alternative to a charcuterie board, complete with cheese in the form of creamy ricotta with fresh herbs. Gather all the sunny vegetables you can find and settle in for the last stretch of summer.

Ingredients

Dressing

1 tablespoon plus 2 teaspoons sherry vinegar
2 teaspoons honey
¼ cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste

Herbed Ricotta

1 ¼ cups whole milk ricotta
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
2 tablespoons minced basil
1 tablespoon minced dill

Salad Vegetables

2 yellow bell peppers
2 medium yellow squash
2 ears of corn
2 cups halved yellow cherry or grape tomatoes (such as yellow pear heirlooms)
Olive oil

The vegetables in this recipe can be prepared inside using the stovetop and oven or outside on a grill. Follow the directions for your preferred method.

How to Make Sherry Dressing

This vinaigrette differs a bit from the recipe I generally make for a leafy green salad. It enhances the mild flavor of summer squash and is delicious with a spoonful of creamy, mellow ricotta. Make the dressing by stirring the sherry vinegar and honey until combined, then slowly whisking in the olive oil until emulsified. Season to taste with salt and pepper and set aside at room temperature for at least 30 minutes.

How to Make Herbed Ricotta

Drain and discard any liquid from the ricotta if necessary. Combine the ricotta, olive oil, lemon juice, and salt in a blender or food processor for 1 to 2 minutes until smooth and creamy. Stir in the herbs. Refrigerate until ready to serve.

How to Roast Peppers

Preheat the broiler. Cut each pepper into four vertical slices. Discard stem, core, and seeds. Place skin side up on a lightly oiled foil-lined baking sheet. Broil for about 12 minutes, after which time the skin should be fully charred.

Alternately, you can roast peppers skin side down directly on a grill until charred.

Wrap foil around the charred peppers so that they are completely sealed. The steam will help to release the skin. Alternately, you can put them in a bowl and cover with plastic wrap. Allow to sit for about 15 minutes. Peel off the skin and discard. Slice the peppers and set aside.

How to Grill Squash

Cut off the ends of the squash and discard. Slice each squash into ½-inch thick rounds. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat. Once hot, cook the squash (in batches if necessary), for about 3 minutes on one side. Flip and cook for an additional 2 to 3 minutes. Brush both sides with a bit of the dressing and allow to sit while preparing the rest of the vegetables.

How to Grill Corn

Husk corn and remove silk. Brush olive oil on corn and cook both ears on grill or grill pan over medium high heat for up to 10 minutes depending on their size, turning occasionally so that each side cooks.

Once cool enough to handle, cut the kernels from each cob. An easy way to begin is by slicing the bottom of each cob so that it has a flat surface. Stand the corn upright on a cutting board and use a sharp knife to cut from top to bottom, releasing the kernels. Continue turning the cob and cutting from top to bottom as if the cob has four sides.

How to Assemble the Salad

Whisk the dressing again. Combine the halved tomatoes, corn, sliced peppers, and squash in a large bowl and toss with enough dressing to thoroughly coat the vegetables. Arrange the vegetables on a platter along with herbed ricotta.