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Grilled Zucchini Salad

Grilled zucchini salad with charred 1/4-inch planks over dressed greens, finished with shaved parmesan, toasted pine nuts, and fresh lemon zest. The zucchini is grilled until tender with deep grill marks, then layered warm for a lightly warm, bright summer salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Meditterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Grilled Zucchini Salad
  • 3 zucchini Medium; sliced lengthwise into 1/4-inch planks
  • 3 tbsp olive oil Divided (2 tbsp for grilling + 1 tbsp for vinaigrette)
  • 0.25 tsp salt To taste (also for vinaigrette)
  • 0.25 tsp black pepper To taste (also for vinaigrette)
  • 4 cup arugula or mixed greens 4 cups, washed and dried
  • 0.25 cup parmesan cheese Shaved
  • 3 tbsp pine nuts Toasted
  • 2 tbsp fresh lemon juice For lemon vinaigrette
  • 1 tsp Dijon mustard For lemon vinaigrette
  • 1 tsp honey For lemon vinaigrette
  • 1 fresh basil leaves For garnish
  • 1 lemon zest For garnish

Equipment

  • 1 cast iron skillet

Method
 

Grill the zucchini
  1. Brush zucchini planks with 2 tablespoons olive oil and season with salt and black pepper.
  2. Preheat grill or grill pan to medium-high and oil the grates.
  3. Grill zucchini 3–4 minutes per side until deep grill marks form and zucchini is tender, then remove and cut into pieces.
Make the vinaigrette and assemble
  1. Whisk all vinaigrette ingredients together until smooth and emulsified.
  2. Toss arugula with most of the vinaigrette and spread on a serving platter.
  3. Arrange grilled zucchini over the greens.
  4. Top with shaved parmesan, toasted pine nuts, fresh basil, and lemon zest, then drizzle with the remaining vinaigrette.

Notes

Best eaten the same day for crisp greens and peak char flavor. Store leftovers covered in the refrigerator up to 2 days; keep zucchini and greens separate if you can for less wilting. Freezing is not recommended. If you want a lighter option, use less olive oil in the vinaigrette (still measure the honey and lemon) and finish with an extra pinch of lemon zest for brightness.