Grilled Zucchini Salad with Feta, Lemon and Mint

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Zucchini:

3 small yellow zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline

3 small green zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline  

2 tablespoons sunflower oil 

1/2 teaspoon kosher salt 

Vinaigrette:

1/2 teaspoon lemon zest

1/4 cup fresh lemon juice (from 1 large lemon) 

1 small shallot, minced 

1 clove garlic, minced 

1 teaspoon Dijon mustard 

1/4 teaspoon kosher salt 

1/4 cup extra-virgin olive oil 

2 tablespoons sunflower oil, avocado oil or neutral oil 

2 teaspoons chopped or thinly sliced mint 

1/4 teaspoon Aleppo pepper  

For serving:

1/2 cup crumbled feta cheese

1 teaspoon chopped or thinly sliced mint, plus a few small leaves for garnish 

Pinch Aleppo pepper  

Pinch flaky sea salt