Grilled Zucchini & Mozzarella Salad With Pesto
This salad is perfect for the summer grilling season, with zucchini, creamy fresh mozzarella, crisp radish rounds and an herby basil pesto.
Equipment
- 1 barbecue or grill pan
Ingredients
- 3 zucchini halved lengthwise
- 2 tsp oil
- 10 cherry tomatoes halved
- ¼ cup store-bought pesto
- 7 oz ball fresh mozzarella drained (see Notes)
- 4 radishes thinly sliced
- Torn fresh basil for garnish
- Salt and freshly ground black pepper
Instructions
- Preheat clean barbecue to high (425 to 450°F).
- Brush zucchini with oil. Grill for about 3 minutes per side or until dark grill marks appear and zucchini is still tender-crisp. Do not overcook or it will get soggy. Transfer to plate to cool.
- Cut cooled zucchini on the bias into 1-in (2.5-cm) pieces. If not preparing salad immediately, transfer zucchini to airtight container and refrigerate for up to 2 days.
- In large bowl, combine zucchini, tomatoes and pesto. Season with salt and pepper and stir to combine. Arrange salad on serving plate.
- Rip cheese into bite-sized pieces and scatter on top of vegetables. Garnish with radishes and basil. Serve immediately.
Notes
Tip: Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It’s much more tender and has a milder, milkier flavour.