Grilled Cheese Salad
What do you get when you mix a grilled cheese and a salad? A grilled cheese salad!!! Badum tshhhh! Okay. Not a remotely funny joke, but it is a darn good salad.This time of year, I find myself needing to use up all my summer squash and garden herbs before they are no longer with us. Sure, diced up summer squash and herbs make a beautiful salad on their own...but adding cheese takes it next level. Adding grilled cheese beats the whole game. You can make this your own by using zucchini instead, and whatever herbs and greens that you like and may have handy. The important thing is the cheese! I used a hard queso fresco which was muy excellente. This firm cheese is mostly used in Mexican cuisine. It has a tangy, salty flavor similar to farmer’s cheese. When heated on the grill, it softens but will not melt. Like most fresh cheeses (queso fresco translates to fresh cheese), it is lower in fat and sodium (despite it’s salty flavor) than aged cheeses.
So go ahead! Have your grilled cheese and eat it too!
Serves 4 Ingredients: 8 oz. queso fresco 3 large summer squash, diced ¼ c fresh parsley, chopped¼ c fresh basil, chopped ¼ c pea shoots juice of half a lemon 3 Tbsp olive oil
Directions: Get your grill really hot, high heat. Take ½ Tbsp olive oil and rub down one side of cheese. Place greased side directly on grill and rub another ½ Tbsp OO on the side facing up. Cook 5 minutes. Turn over and cook 5 more minutes. Remove from grill, let cool slightly, and dice. In a large bowl, toss together cheese, squash, herbs, and greens. Drizzle with lemon and remaining 2 Tbsps OO. Toss and serve!