Flavorful Grilled Zucchini Salad with Burrata & Chili Oil
A light yet indulgent salad bursting with smoky charred zucchini, creamy burrata, and a fiery drizzle of chili oil. Perfect for summer lunches, backyard gatherings, or quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 2 medium-sized zucchini
- 4 ounces burrata cheese
- 2 tablespoons chili oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- Salt and pepper to taste
- Fresh basil leaves
Instructions
- Wash and slice the zucchini lengthwise into 1/4-inch thick strips. Pat dry with a paper towel to remove excess moisture.
- Brush the zucchini slices lightly with olive oil and sprinkle with salt and pepper.
- 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.
- In a small bowl, mix chili oil with a squeeze of fresh lemon juice. Taste and adjust the spice level as needed.
- Arrange the grilled zucchini on a serving platter. Tear the burrata and place it on top. Drizzle with the chili oil mixture.
- Sprinkle with fresh basil leaves and an optional pinch of flaky sea salt. Serve immediately.
Notes
[‘Don’t overcook the zucchini; it should be tender but not mushy.’, ‘Use high-quality chili oil for the best flavor.’, ‘Serve immediately for the freshest taste.’, ‘Rub garlic on the grilled zucchini for subtle depth.’, ‘Experiment with herbs like parsley or mint for a different flavor profile.’]
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 8
Keywords: grilled zucchini, burrata salad, chili oil, summer salad, vegetarian recipe