Grilled Zucchini Salad With Tomato & Greens

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.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  teaspoon  finely grated fresh lemon zest
• 3  tablespoons fresh lemon juice
• 1  tablespoon  finely chopped shallot
• 1⁄4 teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄3 cup extra virgin olive oil, plus additional for brushing zucchini
• 1⁄4 teaspoon black pepper
• 3  tablespoons  chopped fresh flat-leaf parsley
• 4  zucchini, halved lengthwise (1 3/4 to 2 lb total)
• 12  ounces arugula (4 cups) or 12  ounces spinach (4 cups) or 12  ounces purslane, thick stems removed (4 cups)
• 10  ounces pears or 10  ounces cherry tomatoes, halved lengthwise

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.