Grilled Zucchini and Tomato Salad

Ingredients:

2 medium zucchinis, sliced lengthwise into 1/4-inch strips

1 pint cherry tomatoes, halved (or use sliced heirloom tomatoes)

2 tbsp olive oil, plus more for grilling

1 tbsp balsamic vinegar (or lemon juice)

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

Fresh basil leaves, torn or chiffonade

Optional toppings:

Crumbled feta or goat cheese

Toasted pine nuts or slivered almonds

Instructions:

Preheat the grill (or grill pan) to medium-high heat. Brush zucchini slices lightly with olive oil and season with salt and pepper.

Grill zucchini for about 2–3 minutes per side, until grill marks appear and the zucchini is tender but not mushy. Remove and let cool slightly.

In a bowl, whisk together 2 tbsp olive oil, balsamic vinegar (or lemon juice), minced garlic, salt, and pepper.

Slice grilled zucchini into bite-sized pieces or strips and add to a large salad bowl with the halved cherry tomatoes.

Toss with the dressing and let sit for about 5–10 minutes so the flavors can meld.

Top with fresh basil and any optional add-ons like cheese or nuts.

Serve warm or at room temperature.