Raw and Charred Zucchini Salad from LOTTIE + DOOF
2 cups finely diced crustless country bread
3 garlic cloves, halved
1/2 cup extra-virgin olive oil, plus more for the grill
1 (dried) ancho chile, stemmed and seeded
1/2 cup pine nuts, toasted
Freshly ground pepper
2 1/2 pounds mixed zucchini and yellow summer squash
1 cup loosely packed mint leaves, torn
1 cup loosely packed flat-leaf parsley
1 pint grape tomatoes, halved
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
5 ounces feta, crumbled (1 cup)
Preheat the oven to 325°. On a baking sheet, toss the bread and garlic with 2 tablespoons of the oil. Bake for 20 minutes, until the bread is lightly golden; transfer to a bowl and crush.
In a microwave-safe bowl, cover the ancho with water and microwave for 1 minute. Let stand for 5 minutes. Scrape the ancho flesh from the skin and add to the bread with the pine nuts; mash until moist crumbs form. Season with salt and pepper.
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, mint, parsley and tomatoes and toss.
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 the pine nut crumbs. Serve.