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Grilled Greek Zucchini Salad with Walnuts


Yield: 2-3 servings
1/4 cup walnuts
2 Tbsp Lemongrass Mint Balsamic Vinegar

2 Tbsp chopped fresh mint or 1 tsp dried mint
2 medium zucchinis, trimmed and cut at an angle into 3/8-inch-thick-slices. Or, if you  have a monster zucchini, use half and cut into slices and then quarters (see photo)
2 Tbsp Single Varietal of Flying Olive Extra Virgin Olive Oil of Choice or Flying Olive Roasted Walnut Oil, or Flying Olive Lemon or Gremolata EVOO’s

1oz, about a ¼ cup, Parmesan, thinly shaved
Kosher salt

Freshly ground black pepper

Preheat the oven to 350 degrees. Scatter the walnuts onto a baking sheet and roast for about 8 to 10 minutes, or until slightly browned with a rich nutty smell. Set aside to cool. Mix the mint with the Flying Olive Lemongrass Mint Balsamic Vinegar and set aside. This is especially important if you use dried mint as it will need to rehydrate.

Preheat the grill to high. In a bowl, toss the zucchini pieces with the Flying Olive EVOO of Choice. Sprinkle with salt and pepper. Place the slices on the hot grill or if small, in a grill pan. Char for about 2 minutes on each side; using tongs or a spatula to turn.

When the zucchini is done, place on a plate. Add the shaved Parmesan cheese. Add the walnuts. Drizzle with the mint/balsamic mixture. Sprinkle with salt and pepper. Serve.

Submitted by Barb L.