Thyme-scented grilled zucchini replaces cucumber in this classic salad. To turn the salad into a rewarding meal, stuff into pita pockets and add grilled slices of eggplant.
Ingredients2 medium vine-ripened
¼ red onion, thinly sliced
½ cup Greek black olives
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 tablespoon fresh thyme or lemon thyme, chopped
2 zucchini, cut into 3-inch spears
1 head romaine lettuce, leaves torn into bite-size pieces
4 ounces feta cheese, crumbled
Nutrition FactsPer serving: 222 calories, 19 g fat (5 g saturated), 10 g carbohydrates, 5 g protein, 3 g fiber, 486 mg sodium (20% Daily Value).
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Combine tomatoes, onion,
olives, 3 tablespoons oil, and
vinegar in a large bowl. Season
to taste with salt and pepper.
Set aside to marinate at room
temperature for at least 1 hour,
up to 6 hours.
- Prepare a medium fire in the grill.
- Combine remaining 2 tablespoons olive oil and thyme in a large bowl. Add zucchini, season with salt and pepper, and toss gently to coat.
- Grill zucchini for 8 to 10 minutes, turning as needed, until tender.
- Mound lettuce on a platter and spoon marinated tomato mixture over it. Arrange grilled zucchini spears on top and sprinkle with feta cheese. Serve immediately.