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Grilled Zucchini Salad with Basil Vinaigrette

Grilled zucchini salad with basil vinaigrette features charred zucchini planks tossed over arugula, heirloom tomatoes, and ricotta salata. A bright green basil dressing brings a smooth, blended flavor that clings to the warm vegetables.
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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
  • 3 medium zucchini sliced lengthwise into planks
olive oil
  • 2 tbsp olive oil plus more as needed for brushing
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
arugula
  • 2 cup arugula or mixed greens
heirloom tomatoes
  • 1 cup heirloom tomatoes sliced or halved
ricotta salata or feta
  • 0.5 cup ricotta salata or feta crumbled
basil vinaigrette
  • 1 cup fresh basil leaves blend until smooth
  • 3 tbsp olive oil for vinaigrette
  • 2 tbsp white wine vinegar for vinaigrette
  • 1 garlic clove for vinaigrette
  • 1 tsp honey for vinaigrette
  • 0.25 tsp salt blend until smooth
  • 0.125 tsp black pepper blend until smooth
pine nuts
  • 0.25 cup toasted pine nuts for garnish

Equipment

  • 1 grill

Method
 

Make the basil vinaigrette
  1. Blend fresh basil leaves, olive oil, white wine vinegar, garlic clove, honey, salt, and black pepper until smooth and bright green. Refrigerate after blending so the dressing turns vividly green.
Grill the zucchini
  1. Brush the zucchini planks with olive oil and season with salt and black pepper. Coat them lightly so they char without steaming.
  2. Grill the zucchini on medium-high heat for 3–4 minutes per side until charred. Look for deep grill marks and softened edges before flipping.
  3. Cut the grilled zucchini into pieces right after grilling so they layer easily on the salad. Keep them warm for the best flavor and dressing cling.
Assemble the salad
  1. Spread arugula on a serving platter and arrange heirloom tomatoes. Use a flat layer so every bite gets greens and tomatoes.
  2. Top the greens with the grilled zucchini pieces. Distribute them evenly across the platter.
  3. Drizzle basil vinaigrette generously over everything. Aim to pool slightly around the charred zucchini for a vivid green finish.
  4. Scatter ricotta salata and toasted pine nuts on top. Add them last so the pine nuts stay crisp and the cheese stays crumbly.

Notes

Pro tip: blend the vinaigrette until completely smooth so it emulsifies and coats the warm zucchini. Store salad components separately—basil vinaigrette stays fresh in the fridge for up to 3 days; cooked zucchini and assembled greens are best within 1 day. Freezing is not recommended for the dressed salad. For a lighter option, use feta instead of ricotta salata to reduce sodium while keeping the salty, crumbly finish.