Best Grilled Zucchini Salad With Purslane And Tomato Recipes

Grilled Zucchini Salad With Tomatoes and Basil image

Provided by Chef mariajane

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

6 zucchini, medium sized, rinsed, trimmed, cut into 1/2-inch-thick planks
1/4 cup olive oil
table salt
ground black pepper
2 tablespoons balsamic vinegar
2 ripe tomatoes, large, cored, and cut into thin wedges
2 tablespoons minced fresh basil leaves

Steps:

Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

Nutrition Facts : Calories 118.5, Fat 9.4, SaturatedFat 1.3, Sodium 21.9, Carbohydrate 8.2, Fiber 2.7, Sugar 4.5, Protein 2.8

Grilled Zucchini Salad with Purslane and Tomato image

Yield Makes 4 to 6 first-course or side-dish servings

Number Of Ingredients 11

1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional for brushing zucchini
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini (1 3/4 to 2 lb total), halved lengthwise
12 oz purslane, thick stems removed (4 cups)
10 oz pear or cherry tomatoes, halved lengthwise

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
Make dressing:
Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
Grill zucchini:
Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.