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Grilled Zucchini Salad with Basil Vinaigrette

Grilled zucchini salad with basil vinaigrette brings charred zucchini planks to a bright green, smooth herb dressing. Topped with heirloom tomatoes, ricotta salata (or feta), and toasted pine nuts for an Italian summer salad vibe.
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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 Sliced lengthwise into planks.
  • 2 tbsp olive oil For brushing and grilling; also used in vinaigrette.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 2 cup arugula or mixed greens Spread on the platter.
  • 1 cup heirloom tomatoes Sliced or halved.
  • 0.5 cup ricotta salata or feta Crumbled.
  • 0.25 pine nuts Toasted for garnish.
Basil Vinaigrette
  • 1 cup fresh basil leaves Blended until smooth.
  • 3 tbsp olive oil Blend into vinaigrette.
  • 2 tbsp white wine vinegar Blend into vinaigrette.
  • 1 clove garlic Blend into vinaigrette.
  • 1 tsp honey Blend into vinaigrette.
  • 0.25 salt For vinaigrette; to taste.
  • 0.25 pepper For vinaigrette; to taste.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make basil vinaigrette
  1. Blend fresh basil leaves, olive oil, white wine vinegar, garlic, honey, salt, and pepper until smooth and bright green.
  2. Refrigerate the basil vinaigrette until ready to dress the salad, for best color and flavor.
Char the zucchini
  1. Brush zucchini planks with olive oil and season with salt and pepper.
  2. Grill on medium-high heat for 3–4 minutes per side until charred, then cut into pieces.
Assemble and serve
  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 so it pools lightly around the charred zucchini.
  4. Scatter ricotta salata (or feta) and toasted pine nuts on top before serving.

Notes

Pro tip: Grill the zucchini until you see distinct char marks, but avoid long cooking so the planks stay tender-crisp. Refrigerate leftover basil vinaigrette in a sealed container up to 4 days; assemble fresh greens and tomatoes the day you serve for best texture. Freezing is not recommended for the dressed salad, but the vinaigrette can be frozen up to 2 months. For a dairy-light swap, use crumbled feta or omit the ricotta salata and add extra toasted pine nuts.