Grilled Zucchini Salad with Purslane and Tomato

Name: Grilled Zucchini Salad with Purslane and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (1 3/4 to 2 lb total), halved lengthwise; 12 oz purslane, thick stems removed (4 cups); 10 oz pear or cherry tomatoes, halved lengthwise

Servings: persons

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 (1 3/4 to 2 lb total), halved lengthwise
12 oz purslane, thick stems removed (4 cups)
10 oz pear or cherry tomatoes, halved lengthwise

1
Prepare grill for cooking.
2
If using a charcoal grill, open vents on bottom of grill.
3
Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl.
4
Add oil in a slow stream, whisking until dressing is emulsified.
5
Whisk in pepper and parsley.
6
Lightly brush zucchini all over with oil.
7
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.
8
Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
9
Toss zucchini with purslane, tomatoes, and dressing in a large bowl.
10
Serve immediately.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon finely grated fresh lemon zest, 3 tablespoons fresh lemon juice, 1 tablespoon finely chopped shallot, 1/4 teaspoon Dijon mustard, and more.

Yes, Grilled Zucchini Salad with Purslane and Tomato falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!