• Prep: 15 min
  • Cook: 15 min
  • Serves: 4

Grilled squash and the versatile Italian herb vinaigrette gives Bowery Spring Mix the ultimate summer treatment. This salad can be a meal of its own, or a perfect side dish for grilled proteins.

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  • ½ cup grated parmesan cheese
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red chili flakes
  • 1 clove of garlic, grated
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • 1 small red onion, thinly sliced
  • 1 yellow squash, halved
  • 1 zucchini, halved
  • Bowery Spring Mix, 4 oz
  1. Preheat the oven to 400°F.
  2. Pour one tablespoon of parmesan on a parchment lined baking sheet and gently pat down. Repeat with remaining cheese making sure there is half inch space between each mound. Bake for 5-10 minutes, or until golden and crisp. Set aside to cool.
  3. To make the vinaigrette: in a medium bowl, whisk together vinegar, olive oil, oregano, chili flakes, garlic, black pepper, salt and sugar.
  4. In a small bowl, combine red onion and 2 tablespoons of vinaigrette. Toss to coat.
  5. Toss the squash and zucchini in 1 tablespoon of vinaigrette and grill until tender. Cut into bite sized pieces.
  6. Spread Spring Mix in a large serving bowl or individual plates. Top with squash, zucchini, and red onion. Crumble some parmesan crisp and serve with herb vinaigrette.
Bowery Ingredients
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Made for Bowery by Paul Wang.

Paul Wang is a chef and recipe developer currently based in New York City. Every year he trots around the globe and has cooked in various kitchens around the world from Noma in Copenhagen, Nonesuch in Oklahoma City, to temples in India and South Korea.

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