Grilled Summer Squash, Avocado, and Feta Salad with White Vinaigrette

In a blender, combine all the ingredients until finely chopped, not puréed. Season with salt and pepper.

Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

Grilled Summer Squash, Avocado, and Feta Salad:

Preheat a grill or ridged griddle pan, until very hot. Drizzle the onion rings with a little olive oil and season with kosher salt and pepper. In a bowl, toss the zucchini and squash with olive oil, salt and pepper. Grill all the vegetables until the onions are softened and zucchini and squash are nicely char-marked.

In a large bowl, combine all the grilled vegetables (pull the onions apart into rings), dill, mint, oregano, and thyme.

Toss with 1/3 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Season with sea salt and toss again.

Scatter avocado slices and feta over the top.