Tomato and Roasted Zucchini Salad
It's hard to draw the line between a salad and a vegetable side dish sometimes, but I think that middle ground is actually a pretty great spot. There's no reason why raw vegetables can't marry with cooked. And this time of year I am partial to also combining the best of summer: raw tomatoes with anything charred from a grill or broiler. So this 'salad' accomplishes it all.
So find those perfect summer tomatoes and serve this simple dish to make the most of the rest of summer.
Serves 4 to 6
3 tablespoons olive oil
3 zucchinis, halved lengthwise
Juice of 1 lemon, divided
Heavy dash of salt
3 large ripe tomatoes (heirloom preferred), diced
1/4 cup chopped basil
Turn on your oven's broiler, making sure that a rack is close to the top. Rub the olive oil on the zucchini. Place the zucchini halves, skin side down, on a baking sheet. Squeeze half the lemon juice on the zucchini and then a generous portion of salt. Place under the broiler for 8 to 10 minutes, or until the tops of the zucchini are charred. Remove and set aside to cool (You can also do this entire step on a grill if you prefer).
Once they are cool, chop them into pieces. Add the zucchini pieces into a bowl with the tomatoes, basil and remaining lemon juice. Toss, add more salt to taste if needed, and serve.