Herbed Zucchini Salad

Sure it’s a salad. It’s OK that it’s grilled.

That and some crusty bread, and you’ve got yourself a busy person’s summer meal.

Ingredients

3 to 6 summer squash of any kind, cut in planks of equal thickness

8 ounces fresh mozzarella

1/2 bunch fresh oregano leaves

1 cup loosely packed fresh basil leaves

3 scallions, chopped

3 or 4 tablespoons olive oil

a sprinkle of salt

Process

Pre heat the grill on high for a couple of minutes while you prep.

Clean the herbs from their stems. Chop the basil if you like, but we hardly ever bother. Do chop the scallions, though! And toss the prepared herbs and alliums into the bottom of the dish you plan to serve the squash in.

Cut the sumer squash in planks about 1/2 inch thick. Don’t salt them. Don’t oil them. The salt will turn them into a watery mess. The oil isn’t necessary now, so we save it for serving.

Arrange the summer squash on the grill like the little soldiers they are, shut the lid, and turn down the fire.

The most difficult part of this recipe, if you can call it difficult, is hovering over the squash to get your grill marks “right.” Once they’re done to your satisfaction, remove the squash to the serving dish, right on top of the torn herbs.

Drizzle olive oil over the top, throw in slices of mozzarella, and toss.

Serve at room temperature with some nice crusty bread.