Name: Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 main-course servings or 6–8 side servings
Ingredients: 1 cup raw walnuts; 1 cup coarse-grind bulgur; ¼ tsp. kosher salt, plus more; 2 lb. zucchini and/or yellow summer squash; ¼ cup extra-virgin olive oil, plus more for drizzling; 3 Tbsp. preserved lemon paste (such as NY Shuk); 2 tsp. honey; 1 garlic clove, finely grated; Freshly ground black pepper; 7 oz. Greek feta, crumbled; ½ cup coarsely chopped parsley; ½ cup torn mint leaves; Lemon wedges (for serving)

Photo of Grilled Zucchini Feta and Bulgur Salad.

Photo by Joseph De Leo, Food Styling by Christopher Barsch

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.