1 medium zucchini, quartered lengthwise
2 tomatoes, chopped
1/4 cup pitted Kalamata olives, cut in half
1/4 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried mint
Sea salt and pepper to taste
- Prepare dressing in a small bowl by whisking together oil, vinegar, herbs, salt and pepper.
- Brush the zucchini with one tablespoon of the prepared vinaigrette.
- Grill zucchini over medium heat about 5 minutes until it softens and grill marks appear. Cool zucchini, cut into bite size pieces and toss with tomatoes, and remaining vinaigrette. Add olives and feta and toss gently to combine.