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Charred Zucchini with Heirloom Tomatoes, Olives and Feta

Serves: Makes 4 to 6 servings

Ingredients:

  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 pint small heirloom tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 1 pound (about 3 medium) zucchini, stemmed, cut lengthwise into quarters
  • 1 tablespoon vegetable oil, for grilling
  • ½ cup pitted Kalamata olives, halved
  • 1 cup loosely packed basil leaves, torn
  • 4 ounces feta, crumbled (about 1 cup)


Procedures:

This simple grilled salad really shines with a couple of grilling tips: 1) Make sure the grill is preheated and very hot so you can get that char quickly without overcooking the zucchini. 2) Don’t walk away; zucchini grills up fast. Use tongs to move it around the grill capturing hot spots and avoiding direct flames which will cause scorching.

To prepare vinaigrette: In a medium bowl, whisk to combine the vinegar, lemon juice, garlic and olive oil. Add tomatoes and season with salt and pepper; set aside.

To grill zucchini: Preheat a grill or grill pan to high heat. To a medium bowl, add zucchini and vegetable oil and season with salt and pepper; toss until well combined. Arrange the zucchini on the grill and cook until lightly charred and tender, using tongs to turn, 1 to 2 minutes on each side. Transfer to a cutting board and, when cooled, cut zucchini slices crosswise to make bite-size pieces.

Toss the grilled zucchini with the tomatoes in the vinaigrette. Add olives and basil and gently fold to combine. Taste and adjust seasoning with salt and pepper. Using a slotted spoon, arrange the salad in the center of a serving dish and top with feta. Drizzle with remaining vinaigrette and serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

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