Raw and Charred Zucchini Salad

By Food & Wine

Trey Foshee makes this salad when zucchini is at its freshest and most plentiful; the feta, pine nuts, fresh herbs and tomatoes are all fantastic with it. More Terrific Zucchini Recipes

Raw and Charred Zucchini SaladRaw and Charred Zucchini SaladRaw and Charred Zucchini Salad
INGREDIENTS
2 cups finely diced crustless country bread
3 garlic cloves, halved
1/2 cup extra-virgin olive oil, plus more for the grill
1 ancho chile, stemmed and seeded
1/2 cup pine nuts, toasted
Salt
Freshly ground pepper
2 1/2 pounds mixed zucchini and yellow summer squash
1 cup loosely packed mint leaves, torn
1 cup loosely packed flat-leaf parsley
1 pint grape tomatoes, halved
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
5 ounces feta, crumbled (1 cup)

DIRECTIONS
1. Preheat the oven to 325°. On a baking sheet, toss the bread and garlic with 2 tablespoons of the oil. Bake for 20 minutes, until the bread is lightly golden; transfer to a bowl and crush.
2. In a microwave-safe bowl, cover the ancho with water and microwave for 1 minute. Let stand for 5 minutes. Scrape the ancho flesh from the skin and add to the bread with the pine nuts; mash until moist crumbs form. Season with salt and pepper.
3. Light a grill. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons and refrigerate. Cut the rest into 1/4-inch rounds and transfer to a bowl; toss with 3 tablespoons of the oil. Season with salt and pepper. Grill over high heat until lightly charred, 5 minutes; return to the bowl. Add the ribbons, mint, parsley and tomatoes and toss.
4. In a bowl, whisk the lemon zest and juice with the remaining oil; season with salt and pepper. Toss the dressing with the salad. Add the feta and toss again. Sprinkle with the pine nut crumbs. Serve.

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