In the summer when tomatoes are at their peak, they’re made even better when introduced to the blistering heat of the grill and paired with the pungent sharpness of feta cheese. This dish is great at room temperature. 3 ounces (½ cup) good-quality mild feta chees ¼ cup sour cream 2 tablespoons water 2 teaspoons freshly squeezed lemon juice ½ teaspoons minced garlic 2 ½ tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh basil 2 medium zucchini (about a pound) 3/4 pound cherry tomatoes on the vine Kosher salt and freshly cracked black pepper, to taste Preheat an outdoor grill or indoor grill pan over high heat. In a food processor, puree the feta, sour cream, water, lemon juice, and garlic until smooth. With the motor running, add 1½ tablespoons oil in a slow stream. Add basil and salt and pepper; pulse briefly to combine. Thinly slice the zucchini lengthwise (a little over 1/8-inch thick) using a vegetable peeler. Toss the zucchini with the tomatoes in a large bowl with the remaining oil and season with salt and pepper. If using loose tomatoes, thread onto skewers. Grill, turning once with tongs, until vegetables are just tender (about 3 to 5 minutes) and have those beautiful grill marks. Serve with feta sauce on the side. |