Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g), sliced into 1/4-inch thick planks
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced fine
  • 1/2 cup feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, torn

Instructions:

  1. Pat the zucchini slices completely dry with a paper towel. Brush both sides with olive oil and season with salt and pepper.
  2. Heat a grill pan over medium-high heat. Grill the zucchini for 2-3 minutes per side until deep brown char marks appear and the center still has a slight snap.
  3. While the zucchini cools slightly, combine the olive oil, lemon juice, Dijon mustard, honey, and minced garlic in a jar. Shake vigorously for 30 seconds until emulsified.
  4. In a large mixing bowl, combine the charred zucchini, halved cherry tomatoes, and chopped herbs.
  5. Pour the dressing over the vegetables and toss gently. Fold in the crumbled feta last.