Grilled zucchini salad in Mediterranean style, with sun-dried tomatoes, olives, capers and pine nuts — a light and tasty vegetarian and vegan main or side dish. Grilled zucchini are excellent simply marinated, but they are also so versatile and delicate that they can be the base for many delicious and light ideas such as Zucchini rolls with robiola and speck, Zucchini rolls with robiola and salmon or Zucchini rolls with provola and speck. Today, however, we will not make rolls: we’ll turn our grilled zucchini slices into an original and tasty salad, perfect for when zucchini recipes become a seasonal must. A fresh and hearty salad to enjoy at lunch or dinner, great as a side and ideal to bring to the beach, countryside or office. A light dish easy to prepare in advance, perfect for those who want to follow a vegetarian or vegan diet or simply a healthy and balanced diet rich in vegetables. Are you ready to discover with me how to make Mediterranean grilled zucchini salad? Let’s go to the kitchen, but first remember that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Grilled Zucchini Salad
- 2 zucchini (large)
- to taste salt
- to taste extra virgin olive oil
- to taste white wine vinegar
- 1.4 oz olives
- 1.4 oz sun-dried tomatoes in oil (drained)
- 1.1 oz raisins
- 0.7 oz pine nuts
- 0.4 oz capers (desalinated)
- to taste parsley
Tools
- Cast-iron griddle
- Bowls
Steps to make grilled zucchini salad
Rinse the zucchini and trim the ends. Peel one strip of skin on one side and one on the other (this way the first and last slice won’t be fully covered), then, using a sharp knife and a steady hand, cut slices about 1/8 inch thick (3–4 mm).
Heat a grill pan very well; once smoking hot, place the zucchini slices on it and cook 5–6 minutes per side. Lightly salt them, then collect them on a plate overlapping each slice as you go. Cover well and set aside, keeping them warm. When all slices are cooked, add a little oil, cover again and let rest for 10 minutes. During resting, the zucchini will finish cooking and become even more tender.
After the rest time, move the slices to a cutting board and chop them into pieces, then transfer to a plate. Add the olives, sun-dried tomatoes cut into pieces, chopped parsley and capers, and the pine nuts toasted in a pan (just a few seconds, only until they take color without burning), and mix everything. Add a little vinegar if you like, adjust salt if necessary (though likely not needed), and toss to combine.
Tips
Let the salad rest for a couple of hours and it will taste even better. Use a little vinegar and plenty of oil to make it delicious.
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Questions and Answers
What can I substitute for the zucchini?
You can substitute them with eggplants or bell peppers.
