Introduction
If you’re looking for a fresh and unique salad that bursts with flavor, this Grilled Zucchini and Burrata Salad with Basil Almond Pesto will be your new favorite. This salad combines tender, smoky grilled zucchini slices with creamy burrata cheese, all set atop a bed of vibrant mixed greens. The highlight of this dish is the fragrant basil almond pesto, adding depth with nutty, herbaceous notes that beautifully complement the zucchini and burrata. Perfect as a light meal or an elegant starter, this recipe is simple yet refined, offering a delightful fusion of textures and flavors.
Ingredients:
For the Salad:
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 large ball of burrata cheese
- 4 cups mixed salad greens (arugula, spinach, or your favorite blend)
- 1 tablespoon olive oil (for grilling)
- Salt and pepper, to taste
For the Basil Almond Pesto:
- 1 cup fresh basil leaves
- 1/4 cup almonds, toasted
- 1/3 cup grated Parmesan cheese
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
- Juice of half a lemon (optional, for added brightness)
Preparation:
Step 1: Prepare the Pesto
In a food processor, add the basil leaves, toasted almonds, Parmesan cheese, and garlic. Pulse until finely chopped and well combined.
Step 2: Add Olive Oil to the Pesto
With the food processor running, gradually pour in the extra-virgin olive oil. Continue blending until you achieve a smooth consistency. Add salt, pepper, and lemon juice to taste. Set the pesto aside.
Step 3: Grill the Zucchini
Preheat a grill or grill pan over medium-high heat. Lightly brush the zucchini slices with olive oil and season them with salt and pepper. Place the zucchini strips on the hot grill and cook for 2–3 minutes per side, or until they develop nice grill marks and soften slightly. Remove and set aside to cool slightly.
Step 4: Arrange the Salad Base
On a large serving platter or individual plates, spread out the mixed salad greens to create a fresh, leafy base.
Step 5: Assemble the Salad
Arrange the grilled zucchini strips on top of the greens. Tear the burrata cheese into pieces and scatter it around the salad. Spoon dollops of the basil almond pesto over the zucchini and burrata, making sure each section gets a touch of the pesto.
Step 6: Finish and Serve
Drizzle any remaining olive oil over the salad, and add a final sprinkle of salt and freshly ground black pepper if desired. Serve immediately to enjoy the full burst of fresh flavors.
Cooking Notes:
- Grilling Tips: Be mindful not to overcook the zucchini; you want it tender but still slightly firm. Over-grilling can make it mushy, which may alter the texture of the salad.
- Pesto Consistency: Adjust the pesto consistency by adding a touch more oil if it’s too thick. The pesto should be smooth enough to drizzle but still thick enough to coat the salad elements.
- Burrata Alternatives: If burrata isn’t available, fresh mozzarella is a suitable substitute. However, burrata’s creamy interior gives a luxurious texture that pairs wonderfully with the pesto.
Serving Suggestions:
This salad is best served as a light appetizer or paired with a hearty protein, such as grilled chicken or fish, for a complete meal. It’s ideal for summer gatherings, brunches, or as a refreshing starter at a dinner party.
Tips:
- Toast Almonds for Flavor: Toasting the almonds enhances their flavor, giving the pesto a richer, nuttier taste.
- Season Greens Lightly: Toss the greens in a small amount of olive oil and salt before plating if you want added flavor in every bite.
- Prep Ahead: You can make the pesto up to three days in advance and store it in the refrigerator. Grill the zucchini just before serving for optimal freshness.
Prep Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes
Nutritional Information (Per Serving Approximate):
- Calories: 320
- Protein: 10g
- Sodium: 280mg
- Total Fat: 28g
- Carbohydrates: 10g
- Fiber: 3g
Conclusion
Grilled Zucchini and Burrata Salad with Basil Almond Pesto is a vibrant, sophisticated salad that celebrates fresh flavors and unique textures. Whether you’re hosting friends or simply craving a refreshing, nutrient-packed meal, this salad is a versatile choice that’s both satisfying and light. The smoky zucchini, creamy burrata, and aromatic pesto come together for a delightful combination that’s sure to impress. Enjoy this as a refreshing lunch, a light dinner, or an elegant side dish!
Print
Grilled Zucchini and Burrata Salad with Basil Almond Pesto
- Total Time: 25 minutes
Ingredients
For the Salad:
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 large ball of burrata cheese
- 4 cups mixed salad greens (arugula, spinach, or your favorite blend)
- 1 tablespoon olive oil (for grilling)
- Salt and pepper, to taste
For the Basil Almond Pesto:
- 1 cup fresh basil leaves
- 1/4 cup almonds, toasted
- 1/3 cup grated Parmesan cheese
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
- Juice of half a lemon (optional, for added brightness)
Instructions
Step 1: Prepare the Pesto
In a food processor, add the basil leaves, toasted almonds, Parmesan cheese, and garlic. Pulse until finely chopped and well combined.
Step 2: Add Olive Oil to the Pesto
With the food processor running, gradually pour in the extra-virgin olive oil. Continue blending until you achieve a smooth consistency. Add salt, pepper, and lemon juice to taste. Set the pesto aside.
Step 3: Grill the Zucchini
Preheat a grill or grill pan over medium-high heat. Lightly brush the zucchini slices with olive oil and season them with salt and pepper. Place the zucchini strips on the hot grill and cook for 2–3 minutes per side, or until they develop nice grill marks and soften slightly. Remove and set aside to cool slightly.
Step 4: Arrange the Salad Base
On a large serving platter or individual plates, spread out the mixed salad greens to create a fresh, leafy base.
Step 5: Assemble the Salad
Arrange the grilled zucchini strips on top of the greens. Tear the burrata cheese into pieces and scatter it around the salad. Spoon dollops of the basil almond pesto over the zucchini and burrata, making sure each section gets a touch of the pesto.
Step 6: Finish and Serve
Drizzle any remaining olive oil over the salad, and add a final sprinkle of salt and freshly ground black pepper if desired. Serve immediately to enjoy the full burst of fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320
- Sodium: 280mg
- Protein: 10g