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Veggies | Grilled Zucchini Salad with Purslane and veganTomato

Posted on July 12, 2011

I got purslane in my farm basket this week and needed to make something with it, so I tried this. It was good. The dressing is more oil than acid, so it keeps well for about a day.

Yield: 4 to 6 first-course or side-dish servings

grilled zuccini salad with purslane and tomato


1 teaspoon finely grated fresh lemon zest

3 tablespoons fresh lemon juice

1 tablespoon finely chopped shallot

1/4 teaspoon Dijon mustard

1/2 teaspoon kosher sea salt, or to taste

1/3 cup extra-virgin olive oil plus additional for brushing zucchini

1/4 teaspoon freshly ground pepper, or to taste

3 tablespoons chopped fresh flat-leaf parsley

4 zucchini, (1 3/4 to 2 pounds) halved lengthwise

12 ounces purslane, thick stems removed (4 cups or less)

10 ounces pear or cherry tomatoes, halved lengthwise



Prepare grill for cooking.

Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

Grill zucchini: Lightly brush zucchini all over with oil. When grill is hot, grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch thick slices.

Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.


(Ref. "Grilled Zucchini Salad with Purslane and Tomato" recipe,