Grilled Zucchini and Bell Pepper Fattoush

Ingredients

• 12  cherry tomatoes halved
• 8 ounce cucumber peeled halved seeded cut into 1/2-inch cubes
• 4 ounce feta cheese cut into 1/2-inch cubes (scant 1 cup)
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup mint leaves fresh packed ()
• 3  spring onion thinly sliced
• 1 teaspoon ground cumin 
• 1 cup kalamata olives pitted halved (scant)
• 0.3 cup juice of lemon fresh
• 0.5 cup olive oil 
• 1 pound bell pepper red stemmed seeded quartered
• 1 pound zucchini trimmed

Equipment

• bowl
• baking sheet
• whisk
• grill
• aluminum foil

Directions

1. Prepare barbecue (medium heat).
2. Brush peppers, zucchini, and bread on both sides with oil.
3. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes.
4. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes.
5. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead.
6. Let stand at room temperature.
7. Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces.
8. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces.
9. Place in large bowl.
10. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine.
11. Add bread pieces.
12. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper.
13. Add dressing to salad; toss to coat.
14. Add feta and gently mix into salad.
15. Transfer salad to large bowl.
16. Serve, passing ground sumac for sprinkling over, if desired.