Introduction

Summer brings the perfect opportunity for light, fresh, and flavorful dishes. The Grilled Zucchini and Burrata Salad is a perfect example, blending tender grilled zucchini with creamy burrata cheese, aromatic fresh basil, and crunchy pine nuts. This salad showcases Mediterranean flavors that are both simple and sophisticated, making it a beautiful choice for a casual lunch or a refined dinner party appetizer. This dish is a harmonious combination of textures: the charred zucchini contrasts with the soft, rich burrata, while the fresh basil and toasted pine nuts add a burst of flavor. Let’s dive into how you can make this delicious summer salad.

Ingredients:

3 medium zucchinis, sliced lengthwise into ¼-inch thick strips
2 balls of burrata cheese, about 8 oz each
1 cup fresh basil leaves, loosely packed
¼ cup pine nuts, toasted
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (or aged balsamic vinegar)
1 clove garlic, minced
1 tbsp lemon juice
Salt and pepper, to taste
Flaky sea salt, for garnish (optional)

Preparation:

Step 1: Prepare the Zucchini

Slice the zucchinis lengthwise into thin strips, about ¼-inch thick. Aim for even slices to ensure they cook evenly on the grill.
Lay the zucchini slices on a tray, sprinkle with salt, and let them rest for about 10 minutes. This helps draw out excess moisture, making them grill better.

Step 2: Heat the Grill

Preheat your grill (or grill pan) over medium-high heat.
Lightly brush the zucchini slices with extra virgin olive oil and sprinkle them with salt and pepper.

Step 3: Grill the Zucchini

Place the zucchini strips on the grill and cook for 2-3 minutes on each side, or until they have nice grill marks and are tender but not mushy.
Remove from the grill and let them cool slightly.

Step 4: Toast the Pine Nuts

While the zucchini is grilling, toast the pine nuts in a small skillet over medium heat. Stir frequently until they turn golden brown and smell fragrant, about 2-3 minutes. Be careful not to burn them.
Set the toasted pine nuts aside to cool.

Step 5: Prepare the Salad Dressing

In a small bowl, whisk together minced garlic, lemon juice, and 1 tablespoon of extra virgin olive oil.
Season with salt and pepper to taste. This simple dressing will enhance the freshness of the salad without overpowering the delicate flavors.

Step 6: Assemble the Salad

Arrange the grilled zucchini slices on a large serving platter.
Tear the burrata cheese into large chunks and place it on top of the zucchini.
Drizzle the prepared dressing over the zucchini and burrata.
Scatter the fresh basil leaves over the top, followed by the toasted pine nuts.

Step 7: Garnish and Serve

Drizzle balsamic glaze or aged balsamic vinegar over the salad for a touch of sweetness.
Finish with a sprinkle of flaky sea salt for added texture and flavor.

Cooking Notes:

Zucchini Tips: Choose medium-sized zucchinis that are firm and have a vibrant green color. Larger zucchinis tend to be watery and less flavorful.
Burrata: If burrata isn’t available, you can substitute it with fresh mozzarella or ricotta cheese for a similar creamy texture.
Pine Nuts: Toasting the pine nuts is crucial as it brings out their rich, nutty flavor. Be sure to watch them closely as they can burn quickly.

Serving Suggestions:

This Grilled Zucchini and Burrata Salad is versatile and pairs well with various dishes:

Serve it alongside grilled chicken, shrimp, or steak for a complete summer meal.
Pair it with crusty bread or a baguette to soak up the creamy cheese and dressing.
It’s a great appetizer for a dinner party, offering a mix of textures and flavors that guests will love.

Tips:

Make Ahead: You can grill the zucchini in advance and assemble the salad just before serving.
Dressing Variations: For a different flavor profile, try adding a splash of white wine vinegar or red pepper flakes to the dressing.
Herb Options: While basil is classic, this salad can also be made with fresh mint or arugula for a unique twist.

Prep Time:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Nutritional Information (per serving):

Calories: 280 kcal
Protein: 8 g
Fat: 24 g
Sodium: 150 mg
Carbohydrates: 8 g
Fiber: 2 g

Conclusion

This Grilled Zucchini and Burrata Salad is a celebration of summer’s finest ingredients. It’s light yet satisfying, making it perfect for warm weather dining. The combination of charred zucchini, creamy burrata, aromatic basil, and crunchy pine nuts is sure to impress. Whether you’re hosting a backyard barbecue or looking for a quick, healthy dish, this salad delivers flavor and elegance with every bite. Give it a try and elevate your summer meals with this delicious recipe.

Grilled Zucchini and Burrata Salad with Fresh Basil and Pine Nuts

Author: Imili Johnson
Total Time: 25 minutes

Print Recipe

Ingredients

Scale

3 medium zucchinis, sliced lengthwise into ¼-inch thick strips
2 balls of burrata cheese, about 8 oz each
1 cup fresh basil leaves, loosely packed
¼ cup pine nuts, toasted
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (or aged balsamic vinegar)
1 clove garlic, minced
1 tbsp lemon juice
Salt and pepper, to taste
Flaky sea salt, for garnish (optional)

Instructions