Charred Zucchini with Heirloom Tomatoes, Olives and Feta
By Recipe developed for Sur La Table’s Cooking Classes
Charred Zucchini with Heirloom Tomatoes, Olives and Feta
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 to 6 servings
- 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)
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.
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.