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Grilled Zucchini Salad with Basil Vinaigrette

Grilled zucchini salad with basil vinaigrette features charred zucchini planks tossed in a bright green, blended basil dressing. Served over arugula with heirloom tomatoes, ricotta salata, and toasted pine nuts for a crisp, tangy summer salad.
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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 salad
  • 3 zucchini Medium zucchini, sliced lengthwise into planks.
  • 2 tbsp olive oil For brushing the zucchini.
  • 0.5 tsp salt Use to taste; season zucchini and dressing.
  • 0.25 tsp black pepper Use to taste; season zucchini and dressing.
  • 2 cup arugula Or mixed greens for the base.
  • 1 cup heirloom tomatoes Sliced or halved.
  • 0.5 cup ricotta salata Or feta, crumbled.
  • 0.25 cup pine nuts Toast for garnish.
Basil Vinaigrette
  • 1 cup fresh basil leaves Blend until smooth and bright green.
  • 3 tbsp olive oil For the vinaigrette blend.
  • 2 tbsp white wine vinegar For tang and balance.
  • 1 garlic clove One clove, for depth.
  • 1 tsp honey For gentle sweetness.
  • 0.5 tsp salt Season vinaigrette to taste.
  • 0.25 tsp black pepper Season vinaigrette to taste.

Equipment

  • 1 cast iron skillet

Method
 

Make the basil vinaigrette
  1. Blend fresh basil leaves, olive oil, white wine vinegar, garlic, honey, salt, and black pepper until smooth and bright green.
  2. Refrigerate the basil vinaigrette while you grill the zucchini.
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 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 and toasted pine nuts on top.

Notes

Pro tip: Blend the vinaigrette in a tall container or blender for the smoothest, bright-green texture; if it thickens in the fridge, loosen with a teaspoon of water before drizzling. Refrigerate leftovers in a sealed container up to 3 days; keep the arugula crisp by assembling just before serving. Freezing isn’t recommended because vinaigrette and greens lose texture. Dietary swap: for a dairy-free option, replace ricotta salata/feta with shaved or crumbled aged nuts like toasted almonds, or use a dairy-free parmesan-style garnish.