This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.
Make this your go-to salad for summer entertaining. Use red quinoa to play off the colors of the zucchini and bell peppers. The vegetables can be roasted under the broiler if you don’t have an outdoor grill.
Pairing tomatoes and stone fruit creates a perfect balance of acidity and sweetness in this herb-laced salad. For best appearance, dress just before serving; for deeper flavor, dress and toss lightly ahead of time.