Grilled zucchini salad with bresaola and potatoes. The grilled zucchini salad with bresaola, potatoes and Grana is another idea to add to our collection of easy and quick zucchini recipes, as tasty as the Zucchini Flatbread or the Grilled Zucchini Salad. Light, rich, flavorful and easy to prepare, the grilled zucchini salad with potatoes and bresaola is a complete and light one-dish meal, also ideal for a meal away from home at the beach, at the office or for a picnic, but it’s also the right solution for a light summer dinner or for a special potato salad, rich and complete. To make it, just quickly grill the zucchini sliced very thin with a vegetable peeler or mandoline, as you would for a Zucchini Carpaccio, then add all the other ingredients and finish with a generous drizzle of olive oil and balsamic glaze. Now let’s go to the kitchen—our big grilled zucchini salad is waiting for us. But first, as always, 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: Inexpensive
Preparation time: 15 Minutes
Cooking time: 35 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the grilled zucchini salad with bresaola and potatoes

3 zucchini (medium)
1.3 lb (about 21 oz) potatoes
5.3 oz bresaola
2.1 oz Grana Padano PDO (or Parmesan)
to taste salt
to taste extra virgin olive oil
to taste balsamic glaze

Tools

Cast-iron griddle
Bowl
Microwave oven
Vegetable peeler

Preparation of the grilled zucchini salad with bresaola and potatoes

Rinse the zucchinis and trim the ends. With a vegetable peeler remove a strip of skin from one side and the other (so that the first and last slices won’t be completely covered), then continue slicing as many thin ribbons as you can with the same peeler.
Heat a nonstick cast-iron griddle and quickly grill the zucchini slices—one or at most two minutes is enough, just to give them some color. Lightly salt them and collect them on a plate with a generous drizzle of olive oil. Keep them warm as you go and they will soften further.
Place the rinsed potatoes in a large pot, cover with water, season with salt and bring to a boil. Cook for about 35 minutes or until a fork easily pierces them. Drain and let them cool, then refrigerate for about 1 hour so that when you cut them they will be cold and firm.
Alternatively, do as I do: put the washed potatoes in a bowl, add half a glass of water, cover with microwave-safe plastic wrap or a plate and cook in the microwave at 750W for 20 minutes. Then remove and let cool as well.
Peel the now-cold potatoes and cut them into chunks. Place them in a bowl together with the grilled zucchini,
the bresaola cut into pieces and the shavings of Grana Padano. Dress with
salt, olive oil and balsamic glaze and mix. Plate and, if you like, add a little more glaze: our salad is ready to be enjoyed at room temperature or chilled after a few hours of resting!