The Grilled Zucchini and Ricotta Salad is a harmonious blend of flavors and textures, inspired by the sun-kissed elegance of Mediterranean cuisine. This dish comes alive with its quintessential simplicity, celebrating the union of fresh, wholesome ingredients that highlight the essence of the Mediterranean’s culinary magic. While the ingredients are minimal, every element plays a key role in creating a truly memorable dish that’s light enough for lunch and versatile enough to be a side or starter for dinner parties.
Zucchini, the star of this recipe, is one of the Mediterranean’s most beloved vegetables, often found thriving in small garden plots and coastal farms. Its mild flavor and tender flesh make it a versatile canvas for culinary creativity. In this recipe, the zucchini is sliced lengthwise and grilled until tender, allowing natural sugars to caramelize lightly and smoky accents to permeate. This technique elevates the vegetable, creating a slightly crispy exterior with a soft and flavorful interior.
Paired with zucchini is creamy ricotta cheese, which brings a luscious richness to the dish. Ricotta, with its light and airy texture, is a staple in Mediterranean cooking, where it is often used both in savory and sweet dishes. For this salad, the ricotta is a vehicle for brightness, enhanced with a splash of freshly squeezed lemon juice—itself a nod to the Mediterranean’s endless love affair with citrus. The lemon not only lightens the cheese but also provides a zesty counterpoint to the smoky zucchini, tying the dish together with vibrance.
The addition of fresh basil, another Mediterranean essential, infuses a fresh, herbaceous quality that perfectly complements the zucchini and ricotta. Basil’s bright, peppery flavor adds depth and a burst of green that amplifies the dish’s visual and aromatic appeal. This herb serves as a subtle reminder of warm summer days and leisurely meals enjoyed by the sea.
To bring everything together, a drizzle of high-quality extra virgin olive oil is essential. Olive oil, often called “liquid gold” in its native regions, imparts a silky richness and an unmistakable fruitiness that lifts the other ingredients. A touch of sea salt and freshly ground black pepper serve to enhance, rather than overshadow, the dish’s natural flavors.
This salad’s simplicity also allows for variation and customization. Toasted pine nuts or walnuts can add a welcome crunch, while goat cheese may be substituted for a tangier touch. For a vegan twist, plant-based ricotta substitutes can be used without compromising the harmony of flavors.
Ultimately, the Grilled Zucchini and Ricotta Salad is a celebration of summer’s bounty and culinary minimalism. Its roots in Mediterranean tradition remind us that the finest dishes are often those that focus on quality ingredients and a respect for their natural flavors. Whether served warm or slightly cooled, this salad encapsulates the spirit of Mediterranean life: unfussy, nourishing, and utterly satisfying. Perfect for a quick weekday meal, or as part of a larger spread, this dish will transport your taste buds straight to a seaside terrace under golden sunlight.
Grilled Zucchini and Ricotta Salad
Ingredients
- 2 medium zucchini Choose firm and fresh, organic if possible
- 1 cup ricotta cheese Use whole milk ricotta for a creamier texture
- 3 tablespoons (affiliate link)olive oil
- 1 tablespoon lemon juice Freshly squeezed
- 1 tablespoon fresh basil Chopped
- ½ teaspoon (affiliate link)sea salt Flaked, or to taste
- ¼ teaspoon (affiliate link)ground black pepper Freshly ground
Instructions
- Preheat a grill or grill pan over medium-high heat. Slice the zucchini lengthwise into 1/4-inch thick strips.
- Brush the zucchini slices with 2 tablespoons of olive oil, and sprinkle with a pinch of sea salt and black pepper.
- Grill zucchini slices for about 3-4 minutes on each side, until they are tender and have distinct grill marks. Remove and let cool slightly.
- In a small bowl, mix ricotta, lemon juice, and half of the chopped basil. Add a pinch of salt and pepper to taste.
- To serve, arrange grilled zucchini slices in a serving dish or plate, dollop generous spoonfuls of the ricotta mixture across the top.
- Drizzle the remaining olive oil over the salad, and garnish with the remaining fresh basil. Adjust seasoning with additional salt and pepper if desired.