Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing

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)

Prep / Cook Method

1. Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8–10 minutes. Transfer to a cutting board, let cool, then coarsely chop.
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; bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8–10 minutes. Cover skillet, remove from heat, and let sit while preparing the salad.
3. Prepare a grill for high heat, or heat a grill pan over high. Trim zucchini; slice lengthwise into long ¼-inch-thick planks. Arrange on a rack set in a rimmed baking sheet or in a large bowl. Drizzle with oil, season with salt, and toss/rub to coat completely.
4. Grill zucchini undisturbed until grill marks appear, about 2 minutes. Turn and grill the other side, about 2 minutes. Return to rack or colander to drain and cool slightly, then slice on a diagonal into 1-inch pieces.
5. Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl; season with black pepper. Add bulgur and feta; toss to combine. Reserve some zucchini, parsley, and mint for garnish, then add remaining zucchini and herbs to the salad and toss gently. Taste and season if needed.
6. Transfer salad to a platter. Top with reserved zucchini and herbs, scatter walnuts over, and serve with lemon wedges.