What do you do with all that zucchini from the garden? How about make a grilled zucchini salad. This recipe was adapted from the executive chef's recipe at the Lake Austin Spa Resort. I attended Terry Conlan's cooking class at Central Market and was inspired to make my own version of the grilled salad.
I started with fresh oregano, black olives and feta cheese.
I then grilled my zucchini and made my cooked vinaigrette dressing which consisted of Dijon mustard, olive oil and finely chopped onion or shallots. Just combine all the ingredients and you have a great summer salad.
