Light the grill. Toss the zucchini slices with a good pinch of salt and set aside. After 20 minutes, pat slices dry and toss with 2 tablespoons oil. Meanwhile, over medium heat, grill onion-rounds or sear them in an oil-slicked pan until tender and charred, about 1 minute per side. Chop rounds into 1/4 inch pieces. Roughly tear up mint leaves. Halve cherry tomatoes. Grill or sear zucchini slices over medium-high heat until lightly charred and tender, about 1 minute per side. Place chopped onion, grilled squash and tomato halves in a large bowl. Toss with mint. Dress salad with 1/4 cup oil and vinegar. Season with salt, to taste. Garnish salad with extra mint.
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