August 6, 2010 by Dana
I have a confession to make: Before this week, I had never grilled anything on the barbecue by myself. I know, I know. It’s pathetic. But, in my defense, I have always been intimately involved in the grilling process. I always plan what we’re eating, get everything prepared, marinate and season the meat, cut the veggies, etc. I just don’t actually do the grilling.
Not to worry; I am also always sure to tell the person grilling the right way to grill. Raise the flame. Lower the heat. Check on the meat. Stop opening the lid. You’re letting all the heat out. Leave it on a little longer. I think it’s done. I’m like a backseat griller. It’s endearing. Just ask Jake.
But Wednesday night, Jake was running late and I was getting impatient hungry. So I got everything ready, and went down to the grills. I threw on a turkey burger for myself, a regular burger for Jake, and a bunch of zucchini for the Tomato and Grilled Zucchini Salad. I totally winged it, and when everything looked done, I piled it onto a few paper plates and carried my bounty back to my apartment.
I made it off the rooftop, up the elevator, down the hall, and right to my door before I dropped everything on the floor. Luckily, everything landed on a plate. Except Jake’s burger. Sorry hunny!
2-3 oz feta cheese
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 teaspoon dried thyme
1 teaspoon fresh parsley, minced
I was inspired to make this salad after seeing this recipe on Kaylin’s Kitchen and also by the beautiful colors of tomatoes I saw at the farmers market. I didn’t have Kaylin’s recipe in front of me, so this is my version. The colorful tomatoes make for a fun and vibrant salad.
1. Cut zucchini in half lengthwise, and then again, making four spears out of each zucchini. Add the zucchini to a large ziplock bag, along with olive oil, oregano, dill, thyme, and parsley. Shake well so that each spear is coated evenly with spices.
2. Cut tomatoes into bite sized pieces and add to medium bowl. Add balsamic vinegar and toss to coat. Set aside.
3. On a very hot grill (mine read about 450°F) cook zucchini 3 minutes on each side. Remove from heat, and let cool a bit before slicing into 1 inch long pieces. (Be careful not to burn your fingers!) Add zucchini and feta to tomatoes and toss well. Enjoy!
This salad is the perfect summer side salad. It is so light and fresh tasting. The spices from the zucchini mix with the tomatoes to make a delicious dressing without adding a lot of extra ingredients. I enjoyed it equally warm right off the grill, and cold the next day. Let us know how you like it!
PS. Don’t forget to enter my giveaway! Contest ends Sunday at midnight!!