Tomato And Grilled Zucchini Salad

This vibrant salad celebrates summer produce with smoky grilled zucchini and juicy sliced tomatoes. The dish is elevated by a fresh, emulsified dressing made from blended basil, garlic, balsamic vinegar, and Dijon mustard. The char from the grill adds a wonderful depth of flavor that contrasts beautifully with the bright acidity of the tomatoes and the herbal notes of the basil. It&# 226;ÂÂs a perfect light lunch or side dish for warm weather gatherings. Simple to prepare yet sophisticated in taste, this recipe relies on high-quality ingredients and minimal fuss to deliver a refreshing meal that feels both homey and restaurant-worthy.

Cooking Method: Grilling

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 8

Calories: 38.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant salad celebrates summer produce with smoky grilled zucchini and juicy sliced tomatoes. The dish is elevated by a fresh, emulsified dressing made from blended basil, garlic, balsamic vinegar, and Dijon mustard. The char from the grill adds a wonderful depth of flavor that contrasts beautifully with the bright acidity of the tomatoes and the herbal notes of the basil. It&# 226;ÂÂs a perfect light lunch or side dish for warm weather gatherings. Simple to prepare yet sophisticated in taste, this recipe relies on high-quality ingredients and minimal fuss to deliver a refreshing meal that feels both homey and restaurant-worthy.

Ingredients

2 pound Medium-large zucchini,

Directions

1
Trim the ends off the zucchini and cut them in half lengthwise.
2
Prepare a barbecue for medium-high heat, positioning the grill rack about 6 inches above the heat source.
3
Brush all sides of the zucchini halves with 2 tablespoons of olive oil.
4
Grill the zucchini until tender, turning occasionally, for about 8 minutes.
5
Transfer the grilled zucchini to a plate and allow it to cool slightly.
6
In a food processor, puree the fresh basil leaves, chopped garlic cloves, balsamic vinegar, and Dijon mustard.
7
With the machine running, slowly drizzle in 1 cup of olive oil until the dressing is thick and emulsified.
8
Season the dressing with salt and pepper to taste.
9
Arrange the sliced large tomatoes on a large serving platter.
10
Cut the cooled grilled zucchini into 1 1/2-inch pieces.
11
In a bowl, toss the zucchini pieces with 3/4 cup of the prepared dressing.
12
Spoon the dressed zucchini onto the platter alongside the tomatoes.
13
Drizzle the remaining dressing over the tomatoes and zucchini before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 38.6kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 18.2mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.3g10%
Sugars 4.8g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to let the grilled zucchini cool slightly before cutting to avoid burning your hands and to help it hold its shape.

For the best flavor, use ripe, juicy tomatoes and fresh basil. If basil is not in season, you can substitute with parsley, though the flavor profile will change.

This salad is best served fresh. If you need to prepare it ahead of time, keep the dressing separate and toss just before serving to prevent the vegetables from becoming soggy.

You can adjust the amount of olive oil in the dressing to achieve your desired consistency. Start with less and add more if needed.

Keywords: grilled zucchini, tomato salad, basil vinaigrette, summer salad, vegan salad, american cuisine, bon appetit, garlic dressing, balsamic vinegar, dijon mustard, olive oil, grilled vegetables, light lunch, side dish, fresh basil, zucchini recipe, tomato and zucchini, grilling, salad dressing, vegetarian, picnic food

Read it online: https://www.chefs-mate.com/recipe/tomato-and-grilled-zucchini-salad-bon-appetit/

Chefs Mate

Tomato And Grilled Zucchini Salad – Bon Appetit

Nutrition Facts