Summertime…when the living is easy. Salads like this and summer meals in general often come together almost intuitively, simply by picking what is fresh, ripe, colourful, and appealing. There is nothing quite like the taste of a tomato or peach or English pea that is picked at its peak, bursting with luscious flavours. Summer is for savouring these tastes that we have waited a long time to taste again.
It’s all about summertime in the July Canadian Food Creatives #cdnfoodcreatives event. This hashtag on Instagram or Twitter will quickly help you find all the recipes and posts that are part of this special event, featuring fresh from the garden fruits and vegetables. Thanks to Cassie from Crumb Kitchen for putting this together this month.
Combining beautiful ingredients could not be easier in this flexible summer salad. Zucchini, tomatoes, peppers and the first of the new red onions are combined with briny kalamata olives and salty, creamy feta all dressed in a delicious lemony dressing made with fresh oregano. Add some hummus and pita to the table and it is a terrific lunch. This colourful plate would look terrific as part of a BBQ spread or any summertime event.
Grilling the zucchini is easy. Trim the stem and ends and cut into half lengthwise, then cut each half into 4 long wedge shaped strips. I like to brush the grill with oil and place the zucchini on top. Grill on medium for about 3 minutes for each side, rotating the strips to get impressive looking grill marks on all three sides of the wedges. Remove and let cool.
Grilled Zucchini Greek Salad
2 medium zucchini, grilled and cut into small bite size pieces.
3 small bell peppers, cut into bite size pieces ( I like to use one of each colour)
4 medium tomatoes, cut into 8 pieces
1/2 cup kalamata olives
1/2 cup cubed feta cheese
1/4 cup red onion, diced small
1/4 cup fresh oregano leaves, packed
zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons water
1 clove garlic
1 tablespoon fresh parsley
1 tablespoon fresh chives
1/4 cup olive oil
salt and pepper
Make the dressing first so the flavours will blend. Add everything to a small food processor or blender and blend until herbs are finely chopped and all the ingredients are combined. Set aside.
Combine grilled zucchini, tomatoes, peppers, and red onion and gently toss to combine. Add dressing and gently mix to coat the vegetables. Pour onto a serving plate or bowl and top with feta and olives.
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