Salad of Lightly Grilled Zucchini, Chopped Tomato, Onion, and Mint

A paean to late lasting summer bounty. Although the salad is like a lot of the Moroccan inspired ones posted before, this could be combined with lettuce if you wanted. It could also be piled onto toasted flat breads or grilled slabs of some crusty sturdy bread like a ciabatta or the like.

INGREDIENTS:

5-6 medium zucchini, trimmed washed, split lengthwise and cut ¼ inch deep in a crosshatch pattern

3-4 cups tomatoes, seeded and cut into 3/8^th inch dice (if you have small tomatoes just halve or quarter them and give them a shake over the sink)

1 bunch thin green onions, white and pale greens, trimmed and rinsed and diagonally sliced 1/8^th inch by 1 inch, or quarter 1 small yellow onion through the root and slice into quarter-moons 1/8^th inch thick

1 Meyer lemon

20 mint leaves

Salt and pepper to taste

Olive oil as needed

Optional- 1/3^rd cup of brined olives such as Nyons, Picholine, or Niçoise, seeded and cut into ¼ inch strips

1 cup Grilled Lemon Dressing (See recipe)

METHOD:

Salt the zucchini lightly, then toss it with enough Meyer lemon juice to coat lightly in a large non-reactive bowl. Marinate 20 minutes and then drain. Lightly coat with a little olive oil. While the squash marinate, fire up the grill and get really hot. Once hot, and the squash is marinated, grill the squash so it gets strong grill marks and chars a bit on both sides. Do not allow the zucchini to get mushy – a little soft is okay, but the centers of the halves should still have some snap to them. Remove when done and allow to cool. If making the dressing you will need the grill for it at this point.

When cool enough to handle, lay the squash halves on a cutting board parallel to the edge where you are standing, cut side down. Slice the squash into triangles by angling the knife tip left, then right, then left, etc. Try for ½ inch to ¾ inch edges. Toss into a bowl and lightly dress, tossing to coat. Add the onions, olives, and tomatoes. Dress a little more. Season with salt and pepper. Slice the mint into a whisker fine chiffonade and sprinkle half into the salad and toss. You can serve the salad now or allow the flavors marry for half an hour or so in the refrigerator.

Plate the salad on four plates or a platter, then lightly scatter with a little more mint, and serve.

Serves: 4

Source: Chef Andrew E Cohen