GRILLED ZUCCHINI GREEK SALAD
On this this scrumptious Grilled Zucchini Greek Salad grilled zucchini replaces the cucumbers, and that is a delectable low-carb Greek Salad version when you have zucchini that desires to be used!
Over the weekend I worked on updating my huge collection of fifty exquisite Zucchini Recipes and found out I virtually wanted better snap shots for this Grilled Zucchini Greek Salad. So I made it and took some substantially improved pics, and remembered that wow, is that this recipe ever a winner! It’s a easy concept I got here up with years in the past when my lawn had masses of zucchini and tomatoes, and now not many cucumbers.
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| GRILLED ZUCCHINI GREEK SALAD |
Grilling the zucchini with olive oil and Greek Seasoning, after which combining the grilled zucchini portions with tomatoes, olives, Feta cheese, and an oregano-flavored French dressing dressing makes a fantastic Greek Salad variant, despite the fact that it’s not authentically Greek.
And i'm not sure what i was wondering again inside the day, but this previously turned into a recipe for best one serving of salad, and i’m updating it to be a ordinary-sized salad that makes about six servings, or perhaps simplest 4 if you in reality like these elements. in case you need ideas for the use of zucchini i'm hoping you’ll provide this favourite of mine a try. if you’re a Greek Salad fan, I guess you’re going to love it!
INGREDIENTS:
- 2 zucchinis about 10 inches long
- olive oil, to brush on zucchini
- 4 tsp. Greek seasoning
- 1/2 cup Newman's Own Olive Oil and Vinegar Dressing (see notes)
- 2 cups cherry tomatoes, cut in half
- one 6 oz. can pitted black olives, drained and cut in half (see notes)
- 3/4 cup crumbled feta cheese (more or less to taste)
- 1 T dried Greek Oregano
- fresh ground black pepper to taste
INSTRUCTIONS:
- Preheat grill to high. (You can only hold your hand there for a second at that heat.)
- Cut off both ends of the zucchinis and cut each zucchini into fourths lengthwise, or maybe sixths if the zucchini is really large.
- Brush all sides of zucchini with olive oil.
- Sprinkle the white cut sides of the zucchini with Greek Seasoning. (affiliate link)
- Lay each piece of zucchini with one cut side down and cook about 3-4 minutes.
- When you see grill marks on first side, flip over to second cut side and grill about 3-4 minutes more.
- Then turn over so green skin of zucchini is down and grill a few minutes minutes more, until the zucchini feels tender when pierced with a fork. I like to keep it a little bit tender-crisp.
- While zucchini grills, whisk together purchased vinaigrette, and dried oregano to make the dressing.
- When it's tender remove zucchini from the grill. Let the zucchini cool a minute or two, then cut into pieces.
- Put pieces of zucchini into a bowl with about 1/3 of the dressing and toss. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.
- Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing, as much as you prefer.
- Add the crumbled feta and gently combine.
- Season with fresh ground black pepper and serve.
