The Greek Islands with passionate people and apricot sunsets - Santorini, Mykonos, Delos and Rhodes will always remain symbols of my youth. Ancient ruins casually strewn about tell stories of a gone-by era of art and beauty. The emerald Aegean Sea gently caresses warm sandy shores bringing a bounty of delectable seafood. Olives, tomatoes, squash, eggplant and feta take on flavor profiles infused with the essence of each island’s unique indigenous terroir.
Marinated in a red wine vinegar coriander dressing and evoking visions of the Greek Islands, this salad is the perfect accompaniment to your summer BBQ. Make it alongside your favorite grilled meats or fish.
Grilled Zucchini Salad Recipe – serves 6
2 lbs green or yellow summer squash, halved lengthwise
1 red onion, sliced thin
3 garlic cloves, sliced thin
2 teaspoons coriander seeds, coarsely ground
1/3 cup red wine vinegar
1 cup Extra Virgin olive oil
1 large tomato, diced
6 oz crumbled Feta cheese
1 bunch fresh cilantro, chopped
Kosher salt and ground black pepper to taste
Grill zucchini on high heat for 15 minutes. Place into large glass storage container cut side up. Heat 1 tablespoon oil in a small skillet over medium heat. Add onions and garlic and cook, sweat until translucent for 5 minutes. Distribute onion-and-garlic mixture evenly over zucchini. Sprinkle with coriander seeds and 1 teaspoon salt. Drizzle with vinegar and remaining olive oil. Marinate mixture at least 1 hour at room temperature or up to 24 hours in refrigerator.
Add diced tomato and chopped cilantro. Season with salt and pepper. Sprinkle with crumbled Feta. Drizzle with extra olive oil, if desired. Serve same day warm or cold over the next few days.