Description
A vibrant summer salad featuring smoky grilled zucchini, protein-rich chickpeas, creamy burrata cheese, and a spicy chili oil drizzle. This restaurant-quality dish comes together in just 25 minutes and is perfect for weeknight dinners or entertaining guests.
Ingredients
4 medium zucchini, sliced lengthwise into ½-inch planks
1 can (15 oz) chickpeas, drained and rinsed
8 oz fresh burrata cheese
2 cups cherry tomatoes, halved
½ red onion, thinly sliced
¼ cup fresh basil leaves
¼ cup fresh mint leaves
2 tablespoons olive oil for grilling
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon honey
3 tablespoons quality chili oil
Sea salt and black pepper to taste
Instructions
1. Pat zucchini planks completely dry with paper towels. Brush both sides generously with 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for 10 minutes.
2. Preheat grill or grill pan to medium-high heat (400-450°F).
3. Place zucchini planks on the grill, being careful not to overcrowd. Grill for 3-4 minutes per side until char marks appear and zucchini is tender but still has structure.
4. Remove zucchini to a platter and let cool for 5 minutes. Cut larger planks into bite-sized pieces if desired.
5. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper to create the dressing.
6. On a large serving platter, arrange the grilled zucchini pieces. Scatter chickpeas, halved cherry tomatoes, and sliced red onion over the top.
7. Tear the burrata into chunks and distribute evenly across the salad.
8. Drizzle the lemon herb dressing over everything, followed by the chili oil.
9. Tear fresh basil and mint leaves over the top. Season with additional salt and pepper if needed.
10. Serve immediately at room temperature for best flavor and texture.
Notes
For crispier chickpeas, toss them in a dry pan over medium heat for 2-3 minutes before adding to the salad.
This salad is best served within 30 minutes of assembly, but grilled zucchini can be prepared up to 2 days in advance.
Make sure your burrata is made from pasteurized milk, especially if serving to pregnant women.
Don’t salt zucchini too far in advance or they’ll release too much water.
Yellow summer squash can be substituted for or combined with zucchini for more color.
For a dairy-free version, replace burrata with cashew cream or plant-based mozzarella.
Adjust chili oil amount based on your heat preference—start with less and add more at the table.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 285
- Sugar: 6g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Tory Grilled Zucchini Chickpea Salad, grilled zucchini salad, burrata salad, chickpea salad, summer salad, vegetarian salad, Mediterranean salad