This recipe is so quick to make and packs a real punch. It's great for lunches as well as a side salad at dinner.
We grow zucchinis in our garden at home because they are such a staple in our diet and in the mediterranean diet that the Greeks have eaten for thousands of years. When you visit a restaurant in Greece you can bet there are going to be some variation of zucchini balls and while deep fried, delicious zucchini balls are wonderful on holiday, this recipe has similar flavours without the need for deep frying.
Grilled Zucchini Salad
Serves 2 as a side salad
- 2 Zucchinis
- Olea of Monemvasia Extra Virgin Olive Oil
- Salt & Pepper
Heat up your BBQ or grill. While it's heating, slice thin batons of zucchini with your peeler and cover in extra virgin olive oil. Once the grill is hot, place the zucchini face down on the grill - if it's hot, it should only take about 30 seconds to get grill marks on the zucchini because it is so thin. This is all you need - I generally don't even grill both sides, one seems to do the trick.
Once all the zucchini is cooked, toss together with a handful of dill, parsley and mint and place on your serving bowl. Sprinkle over the feta. Toast your almonds on a dry pan without oil before roughly slicing and tossing through the salad.
Top with extra virgin olive oil and salt & pepper to taste.