Summertime calls for fresh, flavorful dishes that highlight the season’s produce. This grilled zucchini and mushroom salad with burrata is exactly that – a vibrant combination of textures and tastes that celebrates the best of summer.
This grilled zucchini and mushroom salad is a summer staple. Tender zucchini and mushrooms are charred on the grill, then topped with creamy burrata and served over peppery arugula. A simple vinaigrette ties everything together, making this dish a light yet satisfying meal.
Ingredients:
- 2 medium zucchini, sliced lengthwise
- 150g mushrooms, halved, quartered or sliced depending on size
- Olive oil (2 parts)
- Lemon juice (1 Part)
- 1 burrata (or more if you are hungry)
- Salt and pepper to taste
Instructions:
- Preheat your grill to medium heat – if no grill available a pan will do.
- Brush zucchini and mushrooms with olive oil and season with salt and pepper.
- Grill vegetables for 2-3 minutes per side, or until tender and slightly charred.
- In a small bowl, whisk together olive oil, lemon juice to make the vinaigrette. We are using 2 parts of olive oil for 1 part of lemon juice.
- Arrange arugula on a platter. Top with grilled vegetables and burrata.
- Drizzle with vinaigrette and season with additional salt and pepper to taste.
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Grilled zucchini and mushroom salad
This grilled zucchini and mushroom salad is a summer staple. Tender zucchini and mushrooms are charred on the grill, then topped with creamy burrata and served over peppery arugula. A simple vinaigrette ties everything together, making this dish a light yet satisfying meal.
Ingredients
- 2 medium zucchini sliced lengthwise
- 150 g mushrooms halved, quartered or sliced depending on size
- 30ml Olive oil 2 parts
- 15 ml Lemon juice 1 Part
- 1 burrata or more if you are hungry
- 1 bunch arugula
Instructions
- Preheat your grill to medium heat – if no grill available a pan will do.
- Brush zucchini and mushrooms with olive oil and season with salt and pepper.
- Grill vegetables for 2-3 minutes per side, or until tender and slightly charred.
- In a small bowl, whisk together olive oil, lemon juice to make the vinaigrette. We are using 2 parts of olive oil for 1 part of lemon juice.
- Arrange arugula on a platter. Top with grilled vegetables and burrata.
- Drizzle with vinaigrette and season with additional salt and pepper to taste.