marinade:
2 T. balsamic vinegar
1 T. dijon mustard
1/2 t. honey
pinch of salt
1/2 t. lemon zest
3 T. extra virgin olive oil
fresh ground black pepper, to taste

4 1/2 lbs. zucchini, sliced into 1/8″ thick lengthwise slices
40 small cherry tomatoes

dressing:
2 cloves garlic, minced
2 t. fresh thyme, minced
1 t. fresh rosemary, minced
1 t. sweet smoked paprika
1 T. extra virgin olive oil

2 bunches arugula, torn into bite-size pieces
1/2 c. crumbled feta cheese (about 3 oz.)
1/2 c. pitted kalamata olives, halved

Whisk marinade ingredients together in a small bowl. Season with pepper. Brush marinade over zucchini slices. Toss tomatoes with some of the marinade. Broil zucchini slices 3 minutes per side. Broil tomatoes 1-2 minutes per side or until skins begin to crack.

Whisk together dressing ingredients. Set aside.

Put arugula in a large bowl. Top with zucchini slices and tomatoes. Drizzle with dressing. Sprinkle top of salad with feta and olives.

Serves 6.

» Recipe adapted from Easy Entertaining with Michael Chiarello