Grilled Summer Squash Salad with Purslane and Tomato

ingredients

• 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 salt
• 1/3 cup extra-virgin olive oil plus additional for brushing summer squash
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 summer squash (2 pounds total), halved lengthwise
• 1 1/2 cups purslane, thick stems removed (1 quart)
• 1 1/4 cups pear or cherry tomatoes, halved lengthwise

directions

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

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 summer squash:

Lightly brush summer squash all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 2 seconds), grill summer squash, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until summer squash are just tender, 10 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 0.5 inch-thick slices.

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

Cooks' note:

summer squash can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.