Recipe courtesy of Danielle Alex

Grilled Zucchini Salad with Feta, Lemon and Mint

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This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

Zucchini:

Vinaigrette:

For serving:

Directions

  1. For the zucchini: Preheat a large grill pan over medium-high heat.
  2. Combine all of the zucchini with the oil and salt in a large bowl and toss to coat. 
  3. Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl. 
  4. Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper. 
  5. Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate. 
  6. For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

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