Grilled Zucchini Greek Salad
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Category
Salad
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Cusine
American
What do you need?
How to make?
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
Preheat grill to high. Cut off both ends of the zucchinis and cut each zucchini into fourths lengthwise, or maybe sixths if the zucchini is really large. Brush all sides of zucchini with olive oil. Sprinkle the white cut sides of the zucchini with Greek Seasoning. Lay each piece of zucchini with one cut side down and cook about 3-4 minutes. When you see grill marks on first side, flip over to second cut side and grill about 3-4 minutes more. Then turn over so green skin of zucchini is down and grill a few minutes minutes more, until the zucchini feels tender when pierced with a fork. I like to keep it a little bit tender-crisp. While zucchini grills, whisk together purchased vinaigrette, and dried oregano to make the dressing. When it’s tender remove zucchini from the grill. Let the zucchini cool a minute or two, then cut into pieces. Put pieces of zucchini into a bowl with about 1/3 of the dressing and toss. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese. Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing, as much as you prefer. Add the crumbled feta and gently combine. Season with fresh ground black pepper and serve.
