Grilled Zucchini Salad With Tomato & Greens

“This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002). Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  2. Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
  3. Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
  4. Toss zucchini with arugula, tomatoes, and dressing in a large bowl. Serve immediately.

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