Michael Symon's Quick-Pickled Zucchini Salad | Symon Dinner's Cooking Out

Michael quick-pickles fresh zucchini to give them a blast of flavor for this light and crisp salad! Subscribe to #discoveryplus to stream episodes of #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3wvL4O4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Quick-Pickled Zucchini Salad RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 20 min Active: 20 min Yield: 4 servings Ingredients 2 cups white wine vinegar 1/2 cup granulated sugar 1 tablespoon kosher salt 2 cloves garlic, smashed Small bundle fresh dill, tied with butcher's twine 3 large zucchini, diced 8 ounces fresh mozzarella, torn into bite-size pieces 1 cup cherry tomatoes, halved Zest and juice of 1 lemon Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Directions Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar. Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill. To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature. (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #SymonDinners #FoodNetwork #QuickPickledZucchiniSalad Michael Symon's Quick-Pickled Zucchini Salad | Symon Dinner's Cooking Out | Food Network https://www.youtube.com/watch?v=6sgHJqn8JR8