Flavorful Grilled Zucchini Salad with Burrata & Chili Oil

Imagine a dish that’s light yet indulgent, bursting with smoky charred zucchini, creamy burrata, and a fiery drizzle of chili oil. This recipe is a game-changer for summer lunches, backyard gatherings, or even a quick weeknight dinner. The balance of fresh zucchini and bold flavors makes it a dish you’ll crave again and again. Trust me, this grilled zucchini salad will have you hooked from the first bite!

I first stumbled upon this combination during a trip to Italy, where fresh ingredients are the star of every meal. Inspired by their simple yet flavorful cooking style, I decided to recreate my own version. After a few tweaks, this recipe has become a staple in my kitchen. Whether you’re a burrata fan or just looking for a creative way to use zucchini, you’re going to love this dish.

Let’s dive into why this salad is worth making—hint: it’s not just about the flavors. It’s about how easy it is to prepare and its versatility. Plus, who doesn’t love a recipe that feels fancy but comes together in under 30 minutes?

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 25 minutes, perfect for busy schedules or last-minute meals.
• Simple Ingredients: No need for specialty items—you likely have everything you need already.
• Perfect for Entertaining: Impress your guests with minimal effort. It looks fancy but is super simple to make.
• Unbelievably Delicious: The smoky zucchini paired with creamy burrata and spicy chili oil is an irresistible combination.
• Versatile: Works as a light lunch, a side dish, or even the centerpiece of a meal.

What makes this recipe stand out is the grill marks on the zucchini—these add a smoky depth of flavor that you just can’t achieve with raw or roasted veggies. The burrata brings richness, and the chili oil adds a bold kick, making every bite a flavor explosion. Plus, it’s a great way to enjoy fresh summer produce.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to create a dish that feels sophisticated. Here’s what you’ll need:

• Zucchini: Fresh, medium-sized zucchini works best for grilling.
• Burrata: Soft, creamy burrata cheese is the star here. You can substitute fresh mozzarella if needed.
• Chili Oil: Store-bought or homemade chili oil adds a spicy, aromatic kick.
• Olive Oil: Use a good-quality extra virgin olive oil for grilling and drizzling.
• Lemon: Fresh lemon juice brightens up the flavors.
• Garlic: A clove of fresh garlic adds a subtle punch when rubbed on the zucchini.
• Salt & Pepper: Essential seasonings to enhance all the flavors.
• Fresh Basil: Adds a fragrant, herbal note to the dish.

Optional additions include toasted pine nuts for crunch or a sprinkle of flaky sea salt for a gourmet touch. Feel free to customize based on what you have on hand!

Equipment Needed

Here’s a quick list of tools to make the process seamless:

• Grill or Grill Pan: Essential for getting those perfect char marks on the zucchini.
• Tongs: Helpful for flipping the zucchini without breaking them.
• Sharp Knife: For slicing the zucchini and prepping other ingredients.
• Cutting Board: A sturdy board to make slicing easy.
• Small Bowl: Perfect for mixing the chili oil and lemon juice.

If you don’t have a grill, a cast-iron skillet works beautifully. Just make sure it’s preheated to get those lovely char marks!

Preparation Method

Follow these simple steps to make this grilled zucchini salad:

1. Prep the Zucchini: Wash and slice the zucchini lengthwise into 1/4-inch thick strips. Pat dry with a paper towel to remove excess moisture.
2. Season: Brush the zucchini slices lightly with olive oil and sprinkle with salt and pepper.
3. Grill: Preheat your grill or grill pan to medium-high heat. Grill the zucchini for 2-3 minutes per side, until tender and showing grill marks. Remove and let cool slightly.
4. Make the Dressing: In a small bowl, mix chili oil with a squeeze of fresh lemon juice. Taste and adjust the spice level as needed.
5. Assemble: Arrange the grilled zucchini on a serving platter. Tear the burrata and place it on top. Drizzle with the chili oil mixture.
6. Finish: Sprinkle with fresh basil leaves and an optional pinch of flaky sea salt. Serve immediately.

The zucchini should be soft but still have a slight bite. The burrata should ooze slightly as you tear it, adding creaminess to every bite.

Cooking Tips & Techniques

• Don’t overcook the zucchini: You want it tender but not mushy. Keep an eye on it while grilling.
• Use high-quality chili oil: The spicy kick is key to balancing the creamy burrata. If making your own, infuse olive oil with chili flakes and garlic.
• Serve immediately: Burrata is best enjoyed fresh, so assemble the salad right before serving.
• Rub garlic: A quick rub of garlic on the grilled zucchini adds subtle depth without overpowering the dish.
• Experiment with herbs: If you don’t have basil, try parsley or mint for a different flavor profile.

Keep these tips in mind for a salad that’s perfectly balanced every time.

Variations & Adaptations

Here are a few ways to make this recipe your own:

• Gluten-Free Option: This recipe is naturally gluten-free, but ensure your chili oil hasn’t been cross-contaminated.
• Vegan Adaptation: Replace burrata with a vegan cheese alternative or avocado slices for creaminess.
• Seasonal Twist: Swap zucchini with eggplant or asparagus depending on availability.
• Add Protein: Grilled shrimp or chicken make it a heartier meal.
• Customize the Heat: Adjust the chili oil to suit your spice tolerance.

One variation I’ve loved is adding a handful of arugula for a peppery bite—try it if you love greens!

Serving & Storage Suggestions

This salad is best served fresh, but here are some tips:

• Serving Temperature: Serve at room temperature or slightly warm for the best flavors.
• Pairings: Enjoy with crusty bread, grilled chicken, or a crisp white wine like Sauvignon Blanc.
• Storage: Store leftover zucchini and burrata separately in airtight containers. Consume within 1-2 days.
• Reheating: Reheat zucchini on a grill or skillet for a few minutes. Burrata should not be reheated—add it fresh.

The chili oil flavors deepen slightly over time, making leftovers even tastier.

Nutritional Information & Benefits

Here’s a quick nutritional breakdown:

• Calories: Approximately 250 per serving.
• Protein: Burrata provides a good dose of protein.
• Healthy Fats: Olive oil and burrata add healthy fats to your meal.
• Low-Carb: Zucchini keeps this dish light and low-carb.
• Vitamins: Zucchini is rich in Vitamin C and antioxidants.

This salad is a wholesome choice, packed with flavor and nutrients while being light on calories.

Conclusion

This flavorful grilled zucchini salad with burrata and chili oil has everything you want—fresh, smoky, creamy, and spicy. It’s the kind of dish that feels fancy but is incredibly easy to make. Whether you’re serving it at a summer barbecue or enjoying it as a simple dinner, it’s sure to impress.

Give it a try and make it your own. Add your favorite toppings, pair it with a main dish, or tweak the spice—it’s all about what you love. I’d love to hear how it turns out! Share your thoughts in the comments below or tag me on social media with your creations.

Happy cooking, and enjoy every bite of this delicious salad!

FAQs

Can I use a different cheese instead of burrata?

Yes! Fresh mozzarella or goat cheese are great substitutes.

What’s the best way to make homemade chili oil?

Infuse olive oil with chili flakes, garlic, and optional paprika for added flavor.

Can I grill the zucchini ahead of time?

Absolutely. Grill the zucchini and store it in the fridge for up to 24 hours. Assemble the salad right before serving.

Is this recipe suitable for vegetarians?

Yes! It’s completely vegetarian as written.

Can I make this salad without a grill?

Yes, use a cast-iron skillet or broiler to achieve a similar charred effect.

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