This grilled zucchini salad with edamame and grape tomatoes is not only tasty but makes a beautiful addition to your summer party table. It goes well with grilled meats or seafood, in fact, with whatever you are serving.
Some of my fondest summertime memories take place on an island in the English Channel. Jersey is magical in the summer, with crisp sea air, bright sunshine that sparkles off the golden sand and little white caps on the deep blue water, as far as the eye can see. On a clear day, that’s all the way to France. The heather grows in purple profusion on the cliff tops amongst the prickly gorse bushes of Winnie the Pooh fame.
Saturday mornings would find us up early, grabbing a cup of coffee and a quick breakfast before heading out the door to browse through the stalls at the nearby car boot sale, the British equivalent of our garage sales. For £8, anyone with stuff to sell can pull up in their car, open the trunk or boot and play let’s make a deal with shoppers. I’m always on the lookout for cookbooks and one summer I came across a copy of one of Jamie Oliver’s earliest books, must have been about 2002, not long after I had just started watching Jamie on television. For the big price of £1, it was mine!
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The next day’s lunch was stuffed sardines, silvery fresh from the sea, and my rendition of Jamie’s grilled zucchini salad. We sat outside in the warm sunshine at our brand new picnic table, sipped cold wine and guarded our filled plates from the marauding seagulls. No one wanted to share!
Grilled Zucchini Salad
- 1 large zucchini about 9 oz or 255g
- Sea salt
- Freshly ground black pepper
- 1 small red chili pepper
- 1/2 clove garlic
- Several fresh mint leaves
- 1/3 cup or 55g shelled edamame I buy these frozen and thaw.
- Small handful red grape tomatoes
- Small handful yellow grape tomatoes
- 1 generous squeeze fresh lemon juice
- Extra virgin olive oil
Use a wide potato peeler to cut long strips off of the zucchini from end to end, discarding the first and last strips that are all peel.
Heat your grill pan until very hot and lay the zucchini strips on it single file, a few at a time.
Watch them carefully and remove them from the pan with tongs when the grill lines become medium brown and come through to the top of the strips. No need to turn the strips over.
Arrange the grilled strips on your serving plate, making sure not to pile them on top of each other. You want them to be able to cool off. Piled together they’d just keep steaming and cooking.
When you’ve grilled all the zucchini, sprinkle them lightly with some flakey sea salt and a few good grinds of fresh black pepper.
Mince the chili pepper and garlic and mix the two together.
Sprinkle them on the zucchini from a height so they don’t clump together.
Cut your grape tomatoes in half and add them to the plate.
Scatter the edamame around as well.
Give the whole plate a good squeeze of fresh lemon and a generous drizzle of extra virgin olive oil. Top with some washed mint leaves and serve.
Does a particular dish evoke lovely summer memories for you? Our Sunday Supper tastemakers are sharing memories and dishes this week and you’ll want to read every delicious post. Many thanks to our host, Coleen from The Redhead Baker.
Nostalgic Summer Dishes
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Baked Beans with Bacon by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.