Rob’s Grilled Broccoli Rabe Bread Salad With Squash and Greek Yogurt

Broccoli rabe is chock-full of vitamins A, C, E and K. You might be surprised to learn that Greek yogurt has been strained to remove its whey, which causes the thick consistency but preserves its sour taste. 

1 Large bunch broccoli
1 cup Greek yogurt
1/4 cup Lemon juice
2 Garlic cloves (mashed into a paste)
1 tbsp Salt
1 tsp Spanish smoked paprika
1/2 tsp Red pepper flakes
1 tbsp Cumin seed
2-3 Mixed squash (cut into 1/2-inch-thick rounds)
4 Center of a loaf of crusty bread (1/2-inch slices)
1/4 cup Extra-virgin olive oil for brushing bread
handful Torn basil and mint for garnish
1/4 cup Toasted pine nuts or toasted (chopped almonds)
Extra virgin olive oil and fresh lemon juice (to taste)
To prepare the broccoli rabe:
Remove thick, tough lower ends of stalks. Split lengthwise any stalks that are more than 1/2 inch thick. If you are using young, tender broccoli, prepare it in the same way.
To prepare the marinade:
In a large bowl, whisk the Greek yogurt, lemon juice, garlic, salt, Spanish smokedpaprika, red pepper, and cumin seed until smooth and emulsified.
To prepare the vegetables:
To the bowl of marinade, add the squash. Rinse the broccoli rabe thoroughly to remove any grit hiding among the leaves. Add it to the bowl with the summer squash, then toss with the marinade to coat the vegetables evenly. (Don’t dry the broccoli rabe after rinsing – the bit of water clinging to the leaves will thin the marinade and gently steam the stalks as they’re grilling, allowing any tough stalks to get tender.) Allow the vegetables to marinate at room temperature for about 30 minutes, tossing once or twice to make sure they’re evenly coated.
To prepare grill:
Brush the grilling rack with olive oil.
To grill the vegetables:
When the grill is ready, arrange the summer squash rounds evenly across the grill grate. Grill for a few minutes on each side, or until tender and nicely blistered in spots. Remove the squash from grill. Next, arrange the broccoli rabe in a single layer on the grill. Grill for 2 to 3 minutes per side, or until tender and blistered in spots. (Taste if you're unsure if the stalks are tender.) If the stalks are charring quickly but aren't tender, spray or drizzle a few drops of water on them. Remove from the grill and place on a large platter or sheet pan to cool. (You don’t want to stack the broccoli rabe while it’s still hot because it’ll lose its crisp, papery texture.)
To grill the bread:
Brush each slice of bread (top and bottom) with about about 1 tablespoon of oil, or enough to evenly and thoroughly coat each side. Season with a pinch of kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until charred in spots, a few minutes per side. Turn down the heat if needed. You want the bread to be crusty but soft in the middle. When the bread is cool enough to handle, cut it into 1/2-inch cubes.
To assemble salad:
On a large serving platter, place the bread cubes, grilled broccoli rabe, and summer squash. Garnish with toasted nuts, basil, and mint. Season with kosher salt and pepper to taste, then drizzle with extra-virgin olive oil and lemon juice to taste. Serve warm or at room temperature.