Summer is almost here and one of our favorite things to do outdoors is grill! This salad is easy to toss together and it’s good room temperature as well as cold. I left out the olives, we eat them occasionally, but I’m still not a super fan of them so I just left them out. I also did a mixture of yellow squash and zucchini to add some more color to the dish. This will be one of our must haves at our summer BBQs.
Grilled Zucchini Greek Salad
(Adapted from Kalyn’s Kitchen)
2 zucchinis about 10 inches long
olive oil, to brush on zucchini
4 tsp. Greek seasoning
1/2 cup Newman’s Own Olive Oil and Vinegar Dressing
2 cups cherry tomatoes, cut in half
one 6 oz. can pitted black olives, drained and cut in half
3/4 cup crumbled feta cheese (more or less to taste)
1 T dried Greek Oregano
fresh ground black pepper to taste
Preheat grill to high. (You can only hold your hand there for a second at that heat.)
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.