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Keep your grill out for just a few weeks longer. Hopscotch chef Kyle Itani combines the best of summer and fall veggies in this light, easy salad—perfect for toasting both seasons.
Tomato and Squash Salad
Serves 2
Ingredients
½ Kabocha squash, seeded and sliced into 1/4-inch thick crescents
2 bunches broccoli rabe
3 large heirloom tomatoes, cut into irregular large chunks
Extra virgin olive oil
Sea salt
1. Toss the squash and broccoli rabe with olive oil and salt.
2. Place on the grill until a nice char is achieved.
3. Remove from the grill and scatter on a large platter.
4. Gently squeeze the tomato chunks over the squash and broccoli rabe so the juice coats the grilled vegetables.
5. Place tomatoes on the plate drizzle with olive oil and sprinkle with sea salt.