2009_08_14-TomatoSalad.jpgHere's a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes — tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.

This is my favorite kind of salad to eat in the summer; it's colorful, fresh, and it has that irresistible grilled flavor! It looks lovely on the table, which is not a small consideration. I love how the heat of the grilled zucchini brings the juices running out of the tomatoes to help make the dressing tangy and sweet. And if you have a fruitful zucchini plant or two, then you know that any zucchini recipes are welcome this time of year.

Grilled Zucchini and Grape Tomato Salad
serves 4

1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.

(If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)

Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Enjoy!

Related: Recipe: Late Summer Lentil Salad

(Image: Faith Durand)