Grilled Zucchini & Tomato Salad

This recipe (which I’ve halved to serve 3) is courtesy of the truly fabulous cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi.


  • 4 zucchini
  • 3 large tomatoes
  • 1 1/2 Tbsp olive oil
  • 1 cup Greek yogurt
  • 1 clove garlic, crushed
  • 1 red chili, seeded and chopped (if you don’t want the spice, leave this out)
  • zest of 1/2 a lemon
  • 1 Tbsp juice of lemon
  • 1/2 Tbsp molasses (the cookbook calls for date syrup, you may also substitute maple syrup)
  • 1 cup coarsely chopped walnuts
  • 1 Tbsp mint, chopped
  • 1/3 oz (or a bit more) chopped flat-leaf parsely
  • Salt & Pepper to taste


  1. Preheat oven to 425ºF and heat griddle pan over high heat.
  2. Cut the zucchinis in half lengthwise and halve the tomatoes. Brush cut sides with olive oil and season with salt and pepper.
  3. Grill the zucchini and tomatoes on the heated griddle plan, cut side down for about 5 minutes (do in batches and work toward a nice char).
  4. Place vegetables in a roasting pan and roast for about 20 minutes (until zucchini are very tender).
  5. Allow veggies to cool enough to work with, then coarsely chop them and allow to drain in a colander for 15 minutes.
  6. Meanwhile, whisk together the yogurt, garlic, chile, lemon zest and juice, and molasses in a large bowl. Add the vegetables, walnuts, mint, and parsley. Stir, season with salt and pepper, and serve.

Note: The flavors in the dish are quite good, but the appearance is not. The yogurt/molasses mix covers the salad in a beige cream that is not quite suitable for fancy dinner presentation.  I like this for a healthy lunch, but I wouldn’t bring in to a potluck.