Monster zucchini and tomatoes of all heirloom varieties mark the month of August. In past years, I had a large garden brimming with an obscene amount of veggies, greens, and herbs. Now I have farmers markets and neighbours of my in-laws dropping off giant zucchini. These zucchini ‘presents’ create a need for creative zucchini usage. We’d made zucchini noodles but hadn’t grilled any this year, so here’s an easy salad that really requires very little forethought. The ‘recipe’ is really just a template- marinade the zucchini in any type of seasoning you like, grill and top with seasoned tomatoes and voila…a fresh lovely summer salad. Herbs in your garden? Throw em on top! Extra kale in the fridge, use that too! Green onions, asparagus, green beans? Throw them on as well. You really can’t go wrong. I promise.
grilled zucchini & tomato salad
2 zucchini, stem end removed and cut into 1/4 inch slices
3-5 tomatoes (depends on size of tomatoes and appetites!)
2 cloves garlic, smushed and chopped finely
1 tsp fennel seeds
1 tsp red pepper flakes
2 sprigs fresh rosemary, stem removed, rough chopped
1/2 tsp kosher salt + 1 tsp
1 tbsp white balsamic vinegar + 2 tbsp
1/4 cup extra virgin olive oil + 3 tbsp
black pepper, fresh ground, to taste
fresh basil, handful, torn roughly
3 green onions, sliced thin
2 leaves lacinato kale, stems removed, sliced thin
optional: goat or sheep cheese for sprinkling on top
Marinade sliced zucchini for 30 minutes in 1/4 cup olive oil, 1 tbsp white balsamic, 1/2 tsp kosher salt, half of the garlic, red pepper flakes, rosemary and fennel seeds.
Cut tomatoes into thick slices, place on plate, top with garlic and liberally salt and pepper them. Allow them to marinade while the zucchini is grilled.
Heat grill to medium-high, remove excess marinade from zucchini and grill until softened, about 3-4 minutes per side.
Place grilled zucchini on serving platter, season with half of the following: salt and pepper, olive oil and balsamic, garlic, green onions basil and kale. Top with tomatoes and cheese if using. Drizzle olive oil and balsamic, add basil, kale and garlic and green onions.
Serve and relish in the season!