Grilled Zucchini Greek Salad

Ingredients

• 2 zucchinis about 10 inches long
• Olive oil, to brush on zucchini
• 4 tsp. Greek seasoning
• 1/2 cup purchased low-sugar vinaigrette dressing
• 2 cups cherry tomatoes, cut in half
• 1 can pitted black olives, drained and cut in half
• 3/4 cup crumbled feta cheese
• 1 T dried Greek Oregano
• Fresh ground black pepper to taste

Directions

1. Get the grill nice and hot, set to high; at that heat, your hand should only be able to hover there for a second. Trim both ends from the zucchinis, then slice each one lengthwise into 4 pieces, or into 6 pieces if it’s especially large.
2. Coat the zucchini on all sides with olive oil. Scatter the Greek seasoning over the pale cut surfaces.
3. Place the zucchini on the grill with one cut side facing down, and cook for about 3-4 minutes. Once that side has grill marks, turn each piece onto the other cut side and grill for about 3-4 minutes more. Flip again so the green skin side is down, then grill for a few minutes more, just until a fork goes in easily; I’d still leave it with a little tender-crisp bite.
4. While the zucchini is on the grill, whisk the purchased vinaigrette with the dried oregano to make the dressing.
5. When the zucchini is tender, take it off the grill. Give it 1 or 2 minutes to cool slightly, then cut it into pieces.
6. Transfer the zucchini pieces to a bowl, add about 1/3 of the dressing, and toss. Let the zucchini soak up that dressing while you chop the tomatoes, halve the olives, and crumble the feta cheese.
7. Stir the chopped tomatoes and olives into the zucchini, then add more dressing to taste.
8. Add the crumbled feta and fold everything together gently.
9. Finish with fresh ground black pepper and serve.