📝 About This Recipe
This sophisticated warm salad celebrates the transition of summer harvest into elegant comfort food. Tender ribbons of zucchini are kissed by the flame to achieve a smoky sweetness, then layered with luxurious, hand-torn Burrata cheese that melts slightly upon contact. Finished with a zesty herb oil and toasted pine nuts, it’s a masterclass in contrasting textures—creamy, crunchy, and bright.
🥗 Ingredients
The Vegetables
- 3 pieces Medium Zucchini (mix of green and yellow for color)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Cheese and Crunch
- 2 balls Fresh Burrata Cheese (approx 8oz total, at room temperature)
- 3 tablespoons Pine Nuts (toasted until golden)
- 4 slices Prosciutto di Parma (optional, torn into ribbons)
Lemon-Herb Salsa Verde
- 1/2 cup Fresh Italian Parsley (finely chopped)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 1 Lemon (zested and juiced)
- 1 clove Garlic (minced into a paste)
- 1 small Shallot (finely minced)
- 1 tablespoon Capers (drained and chopped)
- 1/3 cup Extra Virgin Olive Oil (high quality finishing oil)
- 1 pinch Red Pepper Flakes (for a subtle heat)
👨🍳 Instructions
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1
Remove the Burrata from the refrigerator at least 30 minutes before serving to ensure the center is creamy and luscious.
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2
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. You want it hot enough to sear quickly without overcooking the zucchini.
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3
Prepare the zucchini by slicing them lengthwise into 1/4-inch thick planks. Using a mandoline or a steady hand ensures even cooking.
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4
In a small dry skillet over medium heat, toast the pine nuts for 3-5 minutes, tossing frequently until they are golden brown and fragrant. Set aside.
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5
Make the Salsa Verde: In a small bowl, whisk together the chopped parsley, mint, lemon zest, lemon juice, minced shallot, garlic paste, capers, and red pepper flakes.
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6
Slowly stream in the 1/3 cup of olive oil into the herb mixture while whisking to emulsify. Season with salt and pepper to taste; set aside.
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7
Lightly brush the zucchini planks on both sides with olive oil and sprinkle with kosher salt and black pepper.
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8
Place the zucchini on the hot grill. Grill for 2-3 minutes per side until distinct char marks appear and the zucchini is tender but still holds its shape.
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9
As you remove the zucchini from the grill, transfer them immediately to a large platter, overlapping them slightly to retain their warmth.
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10
While the zucchini is still warm, carefully tear the Burrata balls by hand and nestle the creamy pieces over and between the zucchini slices.
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11
Drizzle the Lemon-Herb Salsa Verde generously over the entire dish, ensuring the oil mingles with the warm cheese.
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12
Scatter the toasted pine nuts and torn prosciutto (if using) over the top for the final layer of texture.
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13
Finish with an extra grating of lemon zest and a final crack of black pepper. Serve immediately while the salad is still warm and wilted.
💡 Chef's Tips
Always use room temperature Burrata; if it's too cold, it won't interact with the heat of the zucchini properly. Don't over-grill the zucchini until it's mushy; aim for 'al dente' with bold char marks for the best mouthfeel. If you don't have pine nuts, toasted slivered almonds or chopped walnuts make an excellent crunchy substitute. Salt the zucchini just before grilling, not too far in advance, to prevent it from releasing too much water and becoming soggy. For an extra punch of flavor, add a teaspoon of white balsamic vinegar to the salsa verde.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Sauvignon Blanc to cut through the richness of the cheese. Serve alongside thick slices of grilled sourdough bread rubbed with a raw garlic clove. This makes a stunning accompaniment to grilled lemon-herb chicken or pan-seared sea bass. For a vegetarian feast, serve it as a center-piece with a side of warm farro or quinoa salad. Finish the meal with fresh peaches and a drizzle of honey to complement the summer theme.