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Prepare a grill for medium-high heat cooking. Combine 1 1/2 cups packed arugula, basil, 1/4 cup of the almonds, salt and pepper in a blender or food processor and process until puréed. With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended. Set aside half of the dressing for the salad and save the rest for another use.
Slice zucchini and squash very thinly lengthwise (preferably with a mandoline). Brush slices on both sides with oil. Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally. Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter. Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.