You might think of sausage as a cool-weather comfort-food, but it goes great with veggies like grilled zucchini and escarole in this summer-ready dinner salad.
Prepare the grill for medium heat. In a bowl, whisk 1/4 cup oil, the vinegar, 2 tbsp. pecorino, and the chopped parsley; season the dressing with salt and pepper.
Grill the sausages, turning occasionally, until cooked through, about 15 minutes. Let cool. Slice the sausages on a sharp angle.
Brush the cut sides of the escarole and zucchini with the remaining 3 tbsp. oil; season. Grill, turning occasionally, until charred and browned in spots, about 3 minutes.
Roughly chop the escarole. In a large bowl, toss the escarole and lemon juice; season. Slice the zucchini pieces in half crosswise. Divide the escarole among plates. Top with the zucchini and sausages. Drizzle with the dressing. Garnish with the remaining 1/4 cup pecorino, the parsley leaves, and crushed red pepper.