Grilled Zucchini Salad with Tomatoes and Purslane

Source: epicurious .com


  • 1 tsp finely grated lemon zest
  • 3 T freshly squeezed lemon juice
  • 1 T finely chopped shallot or 1 garlic clove, minced
  • 1/4 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 3 T chopped fresh flat-leaf parsley
  • 6 T olive oil (estimate)
  • 4 medium-sized zucchini (about 2 lbs), sliced lengthwise into 1/4-inch strips
  • 1 bunch purslane, thicker stems removed
  • A handful of cherry or grape tomatoes, halved or quartered
  • 1/4 cup fresh Parmesan shavings (with a vegetable peeler) or fresh shredded Parmesan


Preheat grill or stove-top grill pan to medium-high heat. Prepare vegetables while grill is heating up. Brush zucchini slices with oil and lay on the heated grill. Cook, uncovered, for 8-12 minutes total, turning once, until dark grill marks form on each side and zucchini is tender. Transfer to a cutting board, cool slightly, then cut into 1/2-inch or so chunks. For the dressing, whisk together the lemon zest, lemon juice, shallot, Dijon, salt, and pepper in a small bowl. Add oil in a slow, steady stream while whisking until dressing thickens and becomes emulsified. Toss zucchini with purslane, tomatoes, and dressing in a large salad bowl. Serve immediately.