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Grilled Zucchini Salad with Basil Vinaigrette

Grilled zucchini salad with basil vinaigrette pairs charred zucchini planks with a bright green basil dressing, juicy heirloom tomatoes, and ricotta salata. It’s an Italian summer salad that’s fast to grill and ready for a fresh, tangy finish with toasted pine nuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigerate 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Grilled zucchini salad
  • 3 zucchini Medium zucchini, sliced lengthwise into planks
  • 2 tbsp olive oil For brushing the zucchini
  • 0.5 tsp salt Salt and pepper to taste for zucchini and salad
  • 0.25 tsp black pepper Salt and pepper to taste for zucchini and salad
  • 2 cup arugula or mixed greens Spread on the 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 For the vinaigrette
  • 2 tbsp white wine vinegar For tang
  • 1 clove garlic For sharp flavor, blend until smooth
  • 1 tsp honey For balance
  • 0.5 tsp salt Salt and pepper to taste in vinaigrette
  • 0.25 tsp black pepper Salt and pepper to taste in vinaigrette
Garnish
  • 1 toasted pine nuts For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make basil vinaigrette
  1. Blend fresh basil leaves, olive oil, white wine vinegar, garlic, honey, salt, and black pepper until smooth and bright green.
  2. Transfer the basil vinaigrette to a container and refrigerate to chill.
Grill the zucchini
  1. Brush zucchini planks with olive oil and season with salt and black pepper.
  2. Grill on medium-high heat for 3–4 minutes per side until charred, then cut into pieces.
Assemble the salad
  1. Spread arugula or mixed greens on a serving platter and arrange heirloom tomatoes.
  2. Top with grilled zucchini pieces.
  3. Drizzle basil vinaigrette generously over everything.
  4. Scatter ricotta salata or feta and toasted pine nuts on top.

Notes

Pro tip: slice zucchini consistently so each plank char-marks evenly. Refrigerate the basil vinaigrette up to 3 days; assemble and serve the salad same day for best crunch. Freezing is not recommended for the greens or vinaigrette. For a dairy-light option, use crumbled firm tofu (pressed) instead of ricotta salata or feta.