Grilled Zucchini Salad with Mint and Feta
Charred zucchini ribbons in a sharp dressing, built to sit at room temperature instead of wilting on the way to the table.
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Written
Method
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Slice the zucchini lengthwise into planks about ¼ inch thick.
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Toss the planks with 2 tbsp of the olive oil and a pinch of salt.
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Grill over high heat, 2-3 minutes per side, until deep char stripes form and the flesh has gone tender.
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Let the planks cool until they can be handled, then cut on the diagonal into wide ribbons.
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Whisk the remaining oil with the lemon juice, garlic, and a pinch of salt.
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Toss the zucchini with the dressing while it’s still warm, so it drinks in the acid.
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Scatter over the mint and feta just before serving.
Notes
Zucchini has almost no flavor of its own until it’s charred hard — don’t pull it off the grill at the first light grill marks, wait for real color, close to blackened in spots. That’s where the flavor comes from, not the dressing.
Swap in eggplant or summer squash if that’s what’s coming out of the garden. Good on its own, or piled onto grilled bread as a base for something else.