Raw and Charred Zucchini Salad

INGREDIENTS

	Salt
	Freshly ground pepper
2 1/2	pounds mixed zucchini and yellow summer squash
1	cup loosely packed cilantro leaves, chopped
1	pint grape tomatoes, halved
1	teaspoon finely grated lemon zest
2	tablespoons fresh lemon juice
5	ounces feta, crumbled (1 cup)
	pine nuts (optional)

INSTRUCTIONS

1.	Light a grill. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons and refrigerate. Cut the rest into 1/4-inch rounds and transfer to a bowl; toss with 3 tablespoons of the oil. Season with salt and pepper. Grill over high heat until lightly charred, 5 minutes; return to the bowl. Add the ribbons, cilantro and tomatoes and toss.
2.	In a bowl, whisk the lemon zest and juice with the remaining oil; season with salt and pepper. Toss the dressing with the salad. Add the feta and toss again. Sprinkle with pine nuts if desired. Serve.