• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

This salad of grilled zucchini, feta, and red huckleberries (which flourish from the Rocky Mountains west and north to Alaska) gets an intense flavor boost from a sprinkling of cilantro flowers. Cilantro and coriander are one and the same; in the United States, the leaves and stems are called cilantro, and the seeds coriander.

• 2 pounds small zucchini, halved lengthwise
• Coarse salt
• 1 cup plus 3 tablespoons extra-virgin olive oil, divided
• 2 medium shallots (about 3 1/2 ounces), thinly sliced crosswise
• 2 cloves garlic, thinly sliced crosswise
• 1 teaspoon coriander seeds, toasted and coarsely ground, plus flowering fresh coriander (cilantro) sprigs, for garnish (optional)
• 1/3 cup fresh or thawed frozen red huckleberries, plus more for garnish
• 1/3 cup cider vinegar
• 1 block sheep's-milk feta (6 ounces), cut into 1/4-inch-thick slices

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