Grilled Zucchini Salad With Tomato & Greens

READY IN: 15mins
Recipe by blucoat

This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002). Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.

Top Review by COOKGIRl

The perfect recipe to showcase the fresh zucchini, crook neck squash and parsley from our garden. I also added a scattering of fresh parsley to the salad right before serving. Served over mixed greens which contained arugula and purslane. Zucchini was grilled on the stove top in a grill pan. Thank you for posting the recipe.

Ingredients Nutrition

Directions

  1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  2. Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
  3. Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
  4. Toss zucchini with arugula, tomatoes, and dressing in a large bowl. Serve immediately.

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