Summer Grilling: Zucchini Salad

I woke up this morning with one thing on my mind, Eddie Cochran.

After listening to a few of his songs, I started to fall in love. Then his good looks closed the deal. So I decided to write the term paper for my history of rock'n'roll class on him. Sure, his life was short--he died in a car crash at 21--but it is one to remember.

Cochran had the voice, the talent and the looks to make people swoon over him back in the 1950s. Well now he's making me swoon.

Anyways, I spent the morning reading--and napping at one point--and I couldn't have enjoyed it more.

In regards to food, last weekend I found a delicious-looking zucchini salad in the Globe Magazine. It's a fresh summer dish perfect on top of mixed greens or as a side to a grilled chicken breast.

Grilled Zucchini Salad (adapted from The Boston Globe Magazine)
Active time: 20 minutes. Total time: 30 minutes plus marinating time
Makes 6 servings

• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon garlic salt
• Grated zest of 1/2 lime
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. zucchini, cut lengthwise into 1/2-inch slices
• Small handful cilantro, roughly chopped
• 1 red pepper, roasted, peeled, seeded and very finely sliced
• 1 small red onion, diced
• 8 oz. crumbled feta cheese

For dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large bowl, mix rosemary, thyme, garlic salt, lime zest and juice and oil. Season with salt and pepper. Add zucchini and let marinate for about 1 hour. 
2. Heat grill to medium high heat; grill zucchini for 4-5 minutes on each side. Let cool and slice into angled chunks, about 1-inch thick). 
3. Place cilantro, red pepper, onion and feta in a large bowl. Add zucchini chunks and toss to combine. 
4. In a separate bowl, combine all dressing ingredients. Add half the dressing to zucchini mix and toss, then add more if desired.