Ahh, do hear that summer sizzle? That’s not the sun beating down on your head, and nobody (I know) is frying an egg on the sidewalk. That sizzle is my salad. It’s a grilled salad of marinated zucchini, pink peppercorns and feta cheese. Because when it’s hot we all like to grill– it keeps us out of the kitchen. But when it’s really hot I start looking for something lighter, healthier and quicker than the standard grilled fare.
Welcome to the grilled salad. It’s a very broad category. One I plan to re-address several times this summer with all manner of ingredients. In my opinion all salads need something bright, something to enliven the palate. Something that says fresh even when it’s grilled. This grilled salad is made bright and summery with a simple vinaigrette that’s enlivened with pink peppercorns.
Grilled Zucchini with Pink Peppercorns and Feta can be a delicious side salad at a backyard grilling party, and that’s how I served it. It’s super convenient because it can be made ahead. It only gets better as it sits in the refrigerator overnight. It’s also hearty enough to serve as a main course should any unexpected vegetarians drop by. Pink Peppercorns can be found in the spice section of most gourmet shops. They also grow all over the place in Los Angeles and other areas with a similar climate.
As I said the grilled salad is a broad category. The obvious place to start is with something like grilled chicken breast or steak piled high on top fresh summer greens. I’d never complain about that sort of grilled salad. Still, why not take it one step further? The grill works wonders with veggies, fruits and even lettuce. I plan to bring you a grilled greens salad later in the summer.
Grilled Salad
Today we’ll start with zucchini. It’s an easy vegetable to grill. I like to keep my pieces rather thick which means you have to get much of the water out of them before you bring them to the grill, otherwise they’ll get soggy. This is easily accomplished with a generous sprinkling of salt. Let the zucchini sit and drain a good long time– at least an hour and a half. Dry them with paper towels, brush them with oil and then move them to indirect heat on the grill until they get tantalizingly singed with black stripes. The following recipe is great as a grilled salad especially if you let the zucchini marinate in the vinaigrette, but the smoky vegetables are also delicious when served warm from the grill. Either way this turned out to be the best salad so far this summer. I know it’s early in the season though– so stay tuned. GREG
Grilled Zucchini with Pink Peppercorns and Feta
Print This Recipe Yield 4Source inspired by Martha StewartPublishedYou can prepare this a day ahead as it gets better as it sits in the refrigerator.
Ingredients
- 1 pound small zucchini (about 3) halved lengthwise
- 2 teaspoon kosher salt (divided)
- 1 cup extra-virgin olive oil (divided)
- 1 medium shallot (about 2 ounces) peeled and thinly sliced into rings
- 2 clove garlic peeled & sliced
- 1 tablespoon pink peppercorns (fresh or dried), plus more for garnish
- 1 teaspoon coriander seeds (toasted), plus more for garnish
- ⅓ cup apple cider vinegar
- 3 ounce feta cut from a block into ⅓‑inch slices
- 8 cilantro sprigs
Directions
Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet. Season with 1 teaspoon salt, flip, and let stand until slightly softened and juices are released, about 1 ½ hours; pat dry.
Meanwhile, set the grill for medium indirect heat or set a grill pan over medium-high heat. Let the grates or pan get hot. Brush both sides of the zucchini with olive oil and grill, flipping once, until lightly charred and tender, about 15 minutes total. Transfer to a 9‑by-13-inch baking dish, cut side up laid out in a single layer.
Heat 1 tablespoon of the remaining oil in a small skillet over medium heat. Add sliced shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Remove the oil from the heat. Sprinkle in 1 tablespoon pink peppercorns, 1 teaspoon coriander seeds, remaining 1 teaspoon salt, vinegar and remaining olive oil. Whisk to combine then pour the mixture over the grilled zucchini. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.
To serve: Layer zucchini mixture and feta slices on a serving platter, drizzle with some marinade (to taste, be generous), and garnish with cilantro, coriander seeds and pink peppercorns.
I miss grilling especially living in NYC…this salad looks wonderful.
Great shot, Greg! Love the idea of the peppercorns, coriander and big blocks of feta. Making this one on the 4th!
Beautiful salad! I love those slabs of feta.
We definitely need to break out the grill ASAP! Zucchini are one of my favorite vegetables (lucky me, considering how fast they grow) and the grill sounds like the best possible way to cook them.
LOVE grilling zucchini!! Got to try the salting beforehand 🙂
Now why didn’t I think of salting them beforehand… going to give it a try when we have a glut of zucchini later this summer. We usually grill one every night.
The serious downside of living in NYC is that there are no bbqs anywhere in sight…which means I must live vicariously through everyone else when ti comes to grilled salads. I know I’d love this combo of feta and zucchini though.
This is totally my kind of salad!!! If only I had a friggin’ grill! Or better yet, an apartment with space for one. I’ll be living vicariously through your photos until then.
Oh my, I love the pink peppercorns too! And those stripes on the zucchinis look out-of-the-catalog perfect! 🙂
Cheers 🙂
Beautiful looking grilled salad! Good tip about draining them. Not sure why I haven’t done that before! Have a good summer, Greg! Hope it’s sizzling…!
Looks grillicious! Those stripes would make a zebra proud.
I needed an idea to take to a potluck this weekend…and voilà…you have come through for me again…Thanks!
I’ve never bothered to extract the water out of the zucchini before. Then again, I’m also the guy who loses a few strips between the grates each time. Will have to try thicker slices + salting next time. Thanks Greg!
Always delighted to find a new zucchini recipe and especially one for the grill.Look great!
I love dishes like this for summer. They’re tasty, simple and quick. And my kitchen does not get hot. Perfection all the way around. What terrific pix. Bravo!
Finally, a recipe involving zucchini that rocks -
That’s the prettiest grilled zucchini I’ve ever seen. Love the pink peppercorns!
I’ve been meaning to get a grill for the summer. If I do, I’m sure this will be the first thing that I make!