Grilled Zucchini Salad with Purslane and Tomato Recipe

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.

No additional tips available.

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

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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.

Grilled Zucchini Salad with Purslane and Tomato

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