Summery Grilled Zucchini Salad
GRILLED ZUCCHINI SALAD
YIELD: Serves 4-6
TIME: 35 minutes
In a time when dreaming of travel to far-off places feels far-off in and of itself, this salad transports us — albeit acutely momentarily — to somewhere in smack the Mediterranean. A dish filled with fresh flavors of the region like juicy summer squash, briny-sweet peppers and bright, punchy herbs, it’s a great summer dish. Although intended as a side dish, when paired with a couple slices of grilled bread and a chilled bottle of vinho verde, this salad could make a play as a light dinner for two.
2 zucchini or yellow squash, cut in half lengthwise
1/4 cup peppadew peppers, chopped
3 jarred roasted red peppers, sliced
2 cups arugula, packed
1 sprig basil, about 8 leaves, torn
1 sprig mint, about 8 leaves, torn
Salt and pepper
1 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
Salt and pepper
Season zucchini with salt and pepper and drizzle with olive oil. Let sit for 15 minutes.
Grill zucchini over direct heat until grill marks begin to show and desired color is reached. Remove from grill and cut each half into 1” half-moons. Mix grilled zucchini with chopped peppadews and roasted red peppers. Adjust seasoning if necessary.
Make the dressing. Whisk together all ingredients in a medium bowl until emulsified. Set aside.
Mix arugula, basil and mint in a shallow serving bowl and dress with balsamic dressing — be careful as you may not need all of the dressing. Then top the salad with zucchini and pepper mix and serve room temperature.
Cook’s Note: This recipe can also be achieved on a charcoal grill; simply grill the bird over indirect heat, on the opposite side of the grill from the hot charcoal. Click here to learn more.