Raw & Charred Zucchini Salad

By khojnicki

Ingredients

• 2 c finely diced crustless country bread
• 3 garlic cloves, halved
• 1/2 c EVOO
• 1 ancho chile, stemmed and seeded
• 1/2 c pine nuts, toasted
• Salt and freshly ground pepper
• 2 1/2 lbs mixed zucchini and squash
• 1 c loosely packed mint leaves, torn
• 1 c loosely packed flat leaf parsley
• 1 pint grape tomatoes, halved
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 5 oz feta, crumbled

Preparation

Step 1

Preheat the oven to 325 degrees F. On a baking sheet, toss the bread and garlic with 2 tbsp of the oil. Bake for 20 mins, until the bread is lightly golden; transfer to a bowl and crush.

In a bowl, cover the ancho with water and microwave for 1 min. Let stand for 5 mins. Scrape the ancho flesh from the skin and add the bread with the pine nut; mash until moist crumbs form. Season with salt and pepper.

Light a grill. Using a wide vegetable peeler, thinly slice 1/3 of the zucchini and squash into ribbons and refrigerate. Cut the rest into 1/4" rounds and transfer into a bowl; toss with 3 tbsp of oil. Season with salt and pepper. Grill over high heat until lightly charred, 5 mins; return to the bowl. Add the ribbons, mint, parsley and tomatoes and toss.

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 pine nut crumbs.