Go Back

charred zucchini and tomato salad

Print Recipe Pin Recipe

Ingredients
  

  • 1 medium zucchini sliced into half moons about 1/4 inch thick
  • 2 medium early girl tomatoes
  • handful of feta crumbled
  • handful of fresh basil thinly sliced

for the dressing:

  • juice of 1/2 lemon
  • 1 clove garlic grated
  • 1/2 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • salt
  • black pepper

Instructions
 

  • heat a splash of neutral oil in a skillet over medium-high heat
  • add the zucchini in a single layer. once the undersides are lightly browned, give everything a stir and let the new side sit undisturbed.
  • repeat this another 2–3 times, allowing the zucchini to develop color before moving it around. you're looking for most pieces to be medium to dark brown on at least one side, with some lightly charred edges mixed in. season with salt at the end.
  • let the zucchini cool for 5–10 minutes (so it doesn't wilt the basil when mixed)
  • whisk together the garlic, dijon, lemon juice, red wine vinegar, and olive oil until emulsified, season with salt and pepper
  • slice the tomatoes into rounds ~1/4 inch thick
  • in a bowl, combine the zucchini, tomatoes, feta, and basil. pour over the dressing and gently toss to coat.
  • optional: finish with extra feta and more basil