(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. For four weeks in a row now I've gotten zucchini at the farmers market, so I think zucchini season is officially here and it's time to make this Grilled Zucchini Greek Salad! This is a simple idea, but it's something I've made over and over since I came up with it years ago.)
When I visited Athens in 1998, I ate salads with cucumbers, tomatoes, green bell pepper, cucumbers, onions, and Feta cheese, always served with a dressing that combined red wine vinegar, olive oil, and dried Greek Oregano. In Greece this combination was usually called Village Salad, but in the U.S., any salad with those ingredients would be called Greek Salad. This grilled zucchini version of an American-Style Greek salad is something I came up with years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers. Grilling the zucchini with olive oil and Greek Seasoning, and then brushing on some vinaigrette dressing as it cooks adds wonderful flavor to the salad, even if it's not authentically Greek. If you have surplus zucchini in your own garden, give this idea a try.
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