Elevate your salad game with this Grilled Zucchini and Peppadew Peppers Salad, a delightful medley of smoky and sweet flavors. Fresh zucchini slices are lightly charred on the grill to bring out their natural sweetness and add a subtle smokiness. Paired with vibrant, tangy Peppadew peppers, which offer a hint of sweetness and mild heat, this salad is a celebration of taste and texture.
3 medium zucchinis
1 cup peppadew or bell peppers
1 tsp + 2 Tbsp olive oil, divided
2 cups halved cherry tomatoes
Juice of 1/2 lemon
1 garlic clove, minced
2 tsp fresh thyme
1/4 tsp black pepper
2 oz feta cheese, chopped
2 Tbsp chopped chives
Optional: Dressing of choice
Preheat grill to medium. Slice zucchini into 1/2 in rounds. Toss zucchini and peppadew peppers with 1 tsp oil. Place zucchini and peppers on grill; heat until tender and some char marks appear. Peppadew peppers will likely be finished before zucchini, so remove from grill as needed. When cool enough to handle, slice peppers in half.
In large bowl, toss together zucchini, peppadew peppers, and tomatoes. In small bowl, whisk together remaining oil, lemon juice, garlic, thyme, and black pepper. Add dressing to vegetables and toss to coat. Serve garnished with feta cheese and chives.
Recipe sourced from Grilled Zucchini Salad - alive magazine
