Grilled Zucchini and Ricotta Salad is a recipe that embodies the spirit of simplicity, seasonality, and Mediterranean tradition. This dish is more than just a collection of ingredients — it’s a celebration of summer’s bounty and the art of using fresh produce in creative yet uncomplicated ways. With its smoky, tender zucchini and creamy dollops of fresh ricotta, it delivers both on flavor and visual appeal, making it a perfect choice for a light meal or an elegant side dish.
The inspiration for this recipe stems from the Mediterranean lifestyle, where local, sun-kissed fruits and vegetables take center stage. Zucchini, a versatile summer squash, flourishes during the warmer months and is a staple ingredient in Mediterranean kitchens. Grilling the zucchini not only enhances its natural sweetness but also imparts a smoky depth that elevates the dish. The grill marks give the zucchini a rustic charm, making it feel like it’s been prepared alfresco, on a stone patio overlooking the sea.
Ricotta, the creamy counterpart to the grilled zucchini, introduces an element of richness to the dish. While ricotta is an Italian cheese, its mild flavor and velvety texture harmonize beautifully with Mediterranean flavors. Opting for a high-quality, whole-milk ricotta is key, as its creaminess balances the tender, slightly caramelized zucchini strips. The addition of lemon juice and zest in the ricotta mixture not only brightens the dish but also underscores the citrus-forward palate typical of Mediterranean cuisine.
Fresh herbs, especially mint, play a vital role in this dish, adding vibrant color and a cooling, aromatic component. Mint brings a touch of freshness that contrasts beautifully with the creaminess of the ricotta and the smokiness of the zucchini. Other herbs like basil or parsley could work as substitutes, but mint offers a unique, slightly sweet note. Pine nuts, toasted to golden perfection, add crunch and a subtle nuttiness, balancing the dish’s textures and rounding out its flavors.
What makes this salad particularly appealing is its adaptability. With minimal effort and just a handful of ingredients, you can create a dish that feels elevated and sophisticated. It works as a light, healthy lunch in the warmer months, but it also shines as an accompaniment to grilled meats, seafood, or even a lavish Mediterranean spread. A pinch of chili flakes can be added to the ricotta mixture for a twist of heat, or the whole dish can be drizzled with balsamic glaze for a touch of sweetness.
This recipe speaks to a philosophy of cooking that prioritizes quality ingredients and thoughtful, uncomplicated preparation. Whether served at a lively family gathering or a quiet evening for two, Grilled Zucchini and Ricotta Salad is a dish that encapsulates the joy of eating fresh, flavorful food. Above all, it’s a reminder that even the simplest meals, when made with care, can transport us to faraway places and cherished memories.
Grilled Zucchini and Ricotta Salad
Ingredients
- 3 medium zucchinis sliced lengthwise into 1/4-inch strips
- 2 tablespoons (affiliate link)olive oil plus extra for drizzling
- 1 cup fresh ricotta cheese preferably from whole milk
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest freshly grated
- ¼ teaspoon (affiliate link)sea salt
- ¼ teaspoon (affiliate link)ground black pepper freshly ground
- ½ cup fresh mint leaves chopped
- ¼ cup pine nuts toasted
Instructions
- Preheat a grill or grill pan over medium-high heat (approximately 200°C/390°F). Brush the zucchini slices with olive oil on both sides and season with salt and black pepper.
- Grill the zucchini for about 4-5 minutes on each side, until grill marks appear and the zucchini is tender. Remove from the grill and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, lemon juice, lemon zest, a pinch of sea salt, and a dash of black pepper.
- Arrange the grilled zucchini on a serving platter. Dollop spoonfuls of the ricotta mixture on top, distributing evenly.
- Sprinkle the chopped mint and toasted pine nuts over the zucchini and ricotta. Finish with a light drizzle of additional olive oil.