Grilled Zucchini And Bulgur Salad With Feta And Preserved Lemon Dressing Recipes

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GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT



Grilled Zucchini Salad with Feta, Lemon and Mint image

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.

Provided by Danielle Alex

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 small yellow zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
3 small green zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
2 tablespoons sunflower oil
1/2 teaspoon kosher salt
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (from 1 large lemon)
1 small shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sunflower oil, avocado oil or neutral oil
2 teaspoons chopped or thinly sliced mint
1/4 teaspoon Aleppo pepper
1/2 cup crumbled feta cheese
1 teaspoon chopped or thinly sliced mint, plus a few small leaves for garnish
Pinch Aleppo pepper
Pinch flaky sea salt

Steps:

  • For the zucchini: Preheat a large grill pan over medium-high heat.
  • Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
  • 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.
  • 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.
  • Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
  • For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

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