Mediterranean Grilled Vegetable Salad

Time: 45 – 60 minutes (ideally with a couple of hours cooling time for the grilled veggies midway). Grilled veggies and dressing can be prepared ahead.

Serves: 6

Inspired by: My friend Rikke who always makes delicious food brought this to a party recently. I made just a few modifications. The dish was fabulous and will be something I make often.

Salad Ingredients:

• 3 small bell peppers (red, yellow, orange) – about 1 pound, stemmed, seeded and quartered
• 5 slender zucchini (about 1 pound), trimmed and cut lengthwise in half
• Olive oil, salt, and pepper to toss the peppers and zucchini in before grilling
• 4 small Persian cucumbers, halved, and cut into 1/2 inch cubes (or English cucumber… or if you use another type, remove the seeds and some of the peel)
• 1 cup of cherry tomatoes, halved
• 1 cup pitted kalamata olives, halved
• 4 ounce square of feta cheese, cut into 1/2 inch cubes (about 1 cup)
• 1/2 cup (packed) finely chopped mint leaves
• 1/2 cup (packed) finely chopped Italian parsley
• 2-3 teaspoons ground sumac to sprinkle on top

Dressing Ingredients:

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons ground cumin
• 1 clove garlic crushed (optional)

Preparation:

• Heat your grill (medium).
• Toss or rub zucchini and peppers with olive oil and sprinkle with salt and pepper.
• Grill peppers and zucchini until slightly charred and just tender, turning often, about 12 minutes.
• Transfer to a baking sheet to cool. Once cooled, refrigerate if you are preparing this ahead.
• To make dressing: whisk 1/4 cup olive oil, 1/4 cup lemon juice, cumin, and optional garlic in small bowl to blend. Add salt and pepper to taste.
• Cut peppers lengthwise into 1/2 inch wide strips, then crosswise into 1/2 inch pieces.
• Cut zucchini lengthwise in half, and then into 1/2 inch pieces.
• Put zucchini, peppers, cucumber, tomato, olives, mint and parsley into a large bowl and toss with dressing.
• Add feta and toss gently.
• Transfer to a large, shallow bowl. Sprinkle ground sumac over the top.

Wine Suggestions: A medium bodied red with some spice and earthy flavors is ideal. The first time we made this, it was with a vegetarian dinner of spiced lentils. A red burgundy, or earthy rustic Italian red or Southern Rhone would all be good pairings.