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 good as the sliced zucchini flatbread recipe or the grilled zucchini salad. Light, filling, flavorful and easy to make, 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 — and it’s also the right choice for a light summer dinner or for a tasty, rich potato salad. To prepare it you just need to quickly grill the zucchini sliced very thinly with a vegetable peeler or a mandoline, as when making a zucchini carpaccio, then add the other ingredients and finish with a good drizzle of olive oil and balsamic glaze. Now let’s go to the kitchen — our big grilled zucchini salad awaits — but first, as always, I remind you 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: Inexpensive
Preparation time: 15 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 potatoes
5.3 oz bresaola
2.1 oz Grana Padano DOP (or Parmesan)
to taste salt
to taste extra virgin olive oil
to taste balsamic glaze

Tools

Nonstick cast-iron griddle
Bowl
Microwave oven
Vegetable peeler

Preparation of the Grilled Zucchini Salad with Bresaola and Potatoes

Rinse the zucchini and remove the ends. Using a peeler, remove a strip of skin from one side and the other (so the first and last slice won’t be fully covered), then with the same peeler slice as many very thin strips as you can.
Heat a nonstick cast-iron griddle and quickly grill the zucchini slices. One or at most two minutes will be enough—just enough to give them some color. Lightly salt them and transfer to a plate with a generous drizzle of oil. As you proceed, keep them warm 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 slides in easily. Drain and let cool, then place in the refrigerator for about 1 hour so that when you cut them they will be cold and firm.
Alternatively, do as I do: put them in a bowl after washing, add 1/2 cup of water, cover with microwave-safe plastic wrap or a plate and microwave at 750 W for 20 minutes; then remove and let cool in the same way.
Peel the now-cold potatoes and cut them into chunks. Place them in a bowl together with the grilled zucchini,
add the bresaola cut into pieces and the shavings of Grana. Dress with
salt, oil and balsamic glaze, then toss. Plate up and if desired add a little more glaze: our salad is ready to be enjoyed at room temperature or chilled after a few hours of resting!