Go Back

Grilled Zucchini Salad with Basil Vinaigrette

Grilled zucchini salad with basil vinaigrette pairs charred zucchini planks with a bright green, blended basil dressing. It’s finished with heirloom tomatoes, ricotta salata (or feta), and toasted pine nuts for an Italian summer salad feel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 zucchini Sliced lengthwise into planks.
  • 2 tbsp olive oil For brushing.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Salad base
  • 2 cup arugula or mixed greens Spread on a serving platter.
  • 1 cup heirloom tomatoes Sliced or halved.
  • 0.5 cup ricotta salata or feta Crumble for topping.
Basil vinaigrette
  • 1 cup fresh basil leaves Blend until smooth.
  • 3 tbsp olive oil Blend until smooth.
  • 2 tbsp white wine vinegar Blend until smooth.
  • 1 garlic 1 clove, blend until smooth.
  • 1 tsp honey Blend until smooth.
  • 0.25 tsp salt To taste, for vinaigrette.
  • 0.25 tsp pepper To taste, for vinaigrette.
Garnish
  • 0.25 cup toasted pine nuts For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make basil vinaigrette
  1. Blend the basil vinaigrette ingredients until smooth and bright green. Refrigerate.
Char the zucchini
  1. Brush the zucchini with olive oil and season with salt and pepper. Keep the planks in a single layer for even grilling.
  2. Grill the zucchini on medium-high heat for 3–4 minutes per side until charred. Cut the charred pieces as needed for topping the salad.
Assemble
  1. Spread the arugula on a serving platter and arrange the heirloom tomatoes. Aim for an even layer so every bite has greens and tomato.
  2. Top with the grilled zucchini pieces. Arrange them so charred edges are visible.
  3. Drizzle basil vinaigrette generously over everything. Let it pool slightly around the zucchini.
  4. Scatter ricotta salata and toasted pine nuts on top. Finish with a few whole basil leaves if you have them.

Notes

Pro tip: Blend the vinaigrette fully smooth, then refrigerate so it thickens slightly and clings to the hot charred zucchini. Store leftovers covered in the refrigerator up to 2 days; keep vinaigrette separate if possible to prevent greens from wilting. Freezing is not recommended. Dietary swap: replace ricotta salata with feta or omit cheese entirely for a dairy-free version (add extra pine nuts for texture).