Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing
4.7
(15)

Zucchini from the grill is one of summer’s simple pleasures. The high heat coaxes smoky, sweet flavors from otherwise mellow squash. Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta. If you don’t have a grill, use a large grill pan set over the highest heat on your stovetop to deeply brown.
Preserved-lemon paste can be found online and at specialty food stores and some larger supermarkets. You can also make your own paste by puréeing 1 seeded preserved lemon with 1–2 Tbsp. of the brine they come packed in.
Bulgur, the underrated steamed, dried, and cracked wheat berries that star in tabbouleh, is ideal for this recipe, providing a pleasing heartiness. In fact, bulgur is the perfect grain for summer because it cooks in just 10 minutes, reducing your time over a hot stove.
Recipe information
Total Time
45 minutes
Yield
4 main-course servings or 6–8 side servings
Ingredients
Preparation
Step 1
Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8–10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
Step 2
Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8–10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
Step 3
Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don’t have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
Step 4
Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
Step 5
Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
Step 6
Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.