Ikaria Style Grilled Zucchini Salad
This Ikaria style grilled zucchini salad with lots of garlic and oregano is a Greek recipe adapted from my first Ikaria book: Ikaria: Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die. My next Ikaria-inspired book, The Ikaria Way, will be out in March 2024, and you can pre-order it here. This grilled zucchini salad is one of many perfect Greek Ikaria longevity recipes: healthy, seasonal and simple to make. Enjoy it as a side and use the leftovers as sandwich stuffers with a little whipped feta!
-
Trim the zucchini and slice on the bias into ½-inch (1.5-cm) thick ovals.
-
Place in a mixing bowl and toss with about 3 tablespoons of olive oil and a little sea salt.
-
Heat a grill pan over medium-high heat, brush with a little olive oil, and place the zucchini ovals on the pan in rows, as snugly as possible to fit all in one layer. Do this in batches if necessary.
-
Grill and turn to brown on the other side. Remove when both sides are lined with grill marks and the zucchini is tender but al dente.
-
In the meantime, whisk together the remaining olive oil, balsamic, garlic, oregano, sea salt and pepper.
-
Remove the zucchini and transfer to a serving plate or shallow bowl. Drizzle and toss gently with the dressing and serve.