Smoky grilled zucchini, creamy chickpeas, and luscious burrata come together with spicy chili oil for a vibrant summer salad that’s both light and luxurious.
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
For the Salad
- 2 medium zucchinis, sliced lengthwise (¼-inch thick)
- 1 (15 oz) can chickpeas, drained and rinsed
- 8 oz (225g) burrata cheese
- 2 cups arugula or baby spinach
- ¼ cup toasted pine nuts
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
- Olive oil for brushing
For the Chili Oil
- 3 tbsp extra virgin olive oil
- 1 tsp red pepper flakes
- 1 garlic clove, minced
- ½ tsp smoked paprika
- ½ tsp honey or maple syrup
- Zest of ½ lemon
For the Lemon Dressing
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp Dijon mustard
- Salt and black pepper to taste
Instructions
1. Grill the Zucchini
- Preheat grill or grill pan to medium-high.
- Brush zucchini slices with olive oil and season with salt.
- Grill 2-3 minutes per side until tender with char marks. Let cool slightly, then cut into bite-sized pieces.
2. Make the Chili Oil
- In a small saucepan, heat olive oil over low heat.
- Add red pepper flakes, garlic, and smoked paprika. Cook 1-2 minutes until fragrant (don’t let garlic burn).
- Remove from heat and stir in honey and lemon zest.
3. Assemble the Salad
- On a platter, arrange arugula, grilled zucchini, and chickpeas.
- Tear burrata into pieces and scatter over the salad.
- Drizzle with lemon dressing and chili oil.
- Sprinkle with pine nuts, mint, and parsley.
4. Serve
Toss gently at the table and enjoy immediately.