Ingredients
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1 teaspoon garlic, finely chopped
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1/2 teaspoon Dijon mustard
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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3 tablespoons McEvoy Ranch Champagne Vinegar
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1/2 cup McEvoy Ranch Organic Basil Olive Oil
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2 thick slices of artisan bread
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6 tablespoons McEvoy Ranch Organic Extra Virgin Olive Oil
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1 teaspoon kosher salt
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2 1/2 pounds ripe tomatoes
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1 small red onion
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1 medium zucchini or summer squash
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1 ear corn, shucked
Instructions
Stir together garlic, mustard, salt, pepper, and vinegar. Whisk in olive oil until the vinaigrette emulsifies and set aside.
Heat a grill or grill pan to medium-high heat. Brush bread slices with olive oil and grill until firm. Tear bread into pieces and place in the bottom of a large bowl.
Cut tomatoes in chunks and add to the bread. Slice zucchini or summer squash in half lengthwise, salt lightly, brush with olive oil, and grill until tender.
Slice onion into wedges, salt lightly, brush with olive oil, and grill until tender.
Brush corn with olive oil, salt lightly, and grill until the kernels are browned.
Cut zucchini into chunks and cut corn off the cob. Toss zucchini, corn, and onions with the bread and tomatoes.
Add the vinaigrette and toss again.
