This salad is summer in a bowl. It’s perfect for when you have way too much zucchini and tomatoes in the garden. This recipe serves about 4, but it can easily be doubled or tripled.
Grilled Zucchini Salad
2 zucchini, quartered lengthwise
2 medium tomatoes, cut into bite-sized pieces
1/2 cup Kalamata olives, pitted, cut in half
1/3 cup feta cheese, crumbled (or chunks of fresh mozzarella)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 – 2 cloves garlic, minced
pinch of oregano
salt and pepper to taste
In a grill pan over high heat or on an outdoor grill, cook the zucchini quarters about 3 minutes on each side. You want them to be tender, but not mushy. Grill marks are nice. Let the zucchini cool until they are easily handled. Cut the zucchini into bite size pieces.
Make the dressing by combining the lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a Mason jar. Place the lid on the jar and shake to combine.
Combine the grilled zucchini, tomatoes, olives, and feta in a large bowl. Pour the dressing over the vegetable mixture and gently mix. You may not need all of the dressing, just enough to coat the veggies. Serve at room temperature.