Grilled Zucchini Salad With Tomato & Greens

Ingredients

• 1 teaspoon finely grated fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup extra-virgin olive oil, plus additional for brushing zucchini
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 zucchini, halved lengthwise (1 3/4 to 2 lb total)
• 12 ounces arugula or spinach or purslane, thick stems removed (4 cups)
• 10 ounces pears or cherry tomatoes, halved lengthwise

Directions

1. 1

   Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

2. 2

   Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

3. 3

   Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.

4. 4

   Toss zucchini with arugula, tomatoes, and dressing in a large bowl. Serve immediately.