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.
INGREDIENTS
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
Olive oil
BALSAMIC DRESSING:
1 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
Salt and pepper

PREPARATION
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Season zucchini with salt and pepper and drizzle with olive oil. Let sit for 15 minutes.
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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.
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Make the dressing. Whisk together all ingredients in a medium bowl until emulsified. Set aside.
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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.
