Grilled Peach and Zucchini Salad 🏵️
Make the most of the early summer produce!
Hi there! Happy Wednesday 😀
Summer is nearly here, even if we had some rainy days after a very hot weekend! The weather is just a little unpredictable this week ⛈️
Still, our kitchen is in full summer mode, and at the moment, we’re harvesting zucchinis almost daily!
Let’s make the most of this summer produce with a fantastic Grilled Zucchini and Peach Salad. Our Zucchinis may look lighter than the ones you can find in your farmer’s market, we use a variety from the Mediterranean, the taste is slightly sweeter but they are very similar in texture and taste to your regular zucchinis, so you can use those instead.
We personally love this salad as a main dish, but you could also serve it as an appetizer or side dish. The best part is the salad dressing. Can you guess the main ingredient? 🤔
This salad was chosen as the front cover of our e-book “Mediterranean Kitchen”. Grilled zucchini and peach salad is vibrant but also delicious and very easy to prepare, making it one of the best recipes to keep this summer!
Do you want to have access to this recipe?
Become a Paid Subscriber
Get our ebook with a 30% Discount, and we’ll give you a 3-month FREE subscription as a Paid member (Limited Offer). Code: SHFONLY30
Let’s Cook!
Ingredients for the Salad
2 medium zucchinis
2 medium peaches (sliced)
1/2 cup walnuts
1/2 cup vegan feta (you can also use cubed smoked tofu)
2 cups of rocket salad
A handful of fresh basil
Ingredients for the dressing
1/2 Preserved Lemon (you can buy or make them at home; I’ll announce a Cook Along soon to make them together).
5 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 tablespoon maple syrup or date syrup
How to prepare this Summer Salad
Step 1: Finely slice the zucchinis lengthwise and cut the peaches into wedges.
Step 2: Grill the zucchini and peaches using a griddle or a frying pan (greased with olive oil). Set aside and leave to cool.
Step 3: Wash and dry the rocket and basil. Ground the walnuts, if you prefer them, into smaller pieces, and crumble the vegan feta.
Prepare the salad dressing by adding all the ingredients into an immersion blender and blending until you have a smooth dressing. At this point, you can add extra olive oil.
Step 4: Place the rocket on the bottom of the plate, creating a green base, and add the rest of the ingredients.
Add the salad dressing before serving.
Tips
The salad dressing is more like a sauce; to drizzle it evenly on the salad, we recommend using a salad dressing dispenser.
Our favorite brand for Vegan Feta is Violife, but maybe you can find other brands you like. Also, you can use smoked tofu or tempeh.
We like serving this salad with some crusty bread and Kalamata or marinated olives.
I hope you enjoy this early summer salad ☀️! Let us know in the comments!
Also, remember that for being a paid subscriber, you can download your copy of the new e-book “Mediterranean Kitchen” for FREE. Reach out to me to get the discount code 📣
Talk soon,
Laura.