Grilled Zucchini & Mozzarella Salad with Pesto
Servings 4 servings
Ingredients
- 3 zucchini halved lengthwise
- 2 teaspoons oil
- 10 cherry tomatoes halved
- ¼ cup Nut-Free Arugula & Basil Pesto or store- bought pesto
- Salt and pepper
- 1 7 oz (200 g) ball fresh mozzarella cheese, drained
- 4 radishes thinly sliced
- Torn fresh basil for garnish
Instructions
- Preheat a clean barbecue to high heat (425–450°F).
- To grill: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool.
- Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.
- To serve: In a large bowl, combine the zucchini, tomatoes, and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.
- Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the 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 flavor.
Excerpted from The Essential Cottage Cookbook by Andrea Buckett. Copyright © 2025 Andrea Buckett. Photographs by Betty Shin Binon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.