Grilled Zucchini and Green Bean Salad with Balsamic Date Dressing Recipe

Introduction

This grilled zucchini and green bean salad is a fresh, vibrant dish perfect for summer gatherings or a light meal. Charred vegetables combine with a sweet balsamic-date dressing to create a unique and flavorful salad that’s easy to prepare.

Ingredients

• 1 1/4 pounds green beans, trimmed (about 1 1/2 pounds before trimming)
• 2 large zucchinis, sliced
• 2 tablespoons + 2 teaspoons extra-virgin olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 4 roma tomatoes, chopped
• 1/2 cup fresh basil, sliced
• 1/2 cup balsamic vinegar
• 8 large dates (such as Deglet Noor, about 70 grams)

Instructions

1. Step 1: Preheat your grill to high heat and allow it to heat for at least 10 minutes to get a nice sear on the vegetables.
2. Step 2: In a large bowl, toss the trimmed green beans and sliced zucchini with 2 tablespoons of olive oil, Italian seasoning, and a sprinkle of salt and pepper until everything is evenly coated.
3. Step 3: Spread the vegetables evenly over the grill grates. Grill them for 10 to 13 minutes, stirring occasionally, until they are nicely charred and tender.
4. Step 4: While the vegetables cook, combine the balsamic vinegar and dates in a small food processor. Blend until smooth to make the base of the dressing.
5. Step 5: Keeping the food processor running, slowly drizzle in 2 teaspoons of olive oil to emulsify the dressing. Season with salt to taste.
6. Step 6: Transfer the grilled vegetables to a large bowl. Add the chopped roma tomatoes and pour the dressing over the top. Toss gently until everything is well coated.
7. Step 7: Stir in the sliced fresh basil and adjust seasoning with additional salt if needed. Serve immediately and enjoy!

Tips & Variations

• For extra depth, try adding a handful of toasted pine nuts or walnuts before serving.
• If you don’t have dates, dried figs or prunes can provide similar sweetness for the dressing.
• Use a grill pan indoors if you don’t have access to an outdoor grill.
• To make it vegan, simply ensure the olive oil is your only fat source; this recipe is naturally plant-based.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften further but will still taste delicious. Reheat gently or serve cold for a refreshing option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can grill the vegetables and prepare the dressing in advance, then assemble the salad just before serving to keep the fresh flavors and textures vibrant.

What can I substitute for Italian seasoning?

If you don’t have Italian seasoning, use a mix of dried oregano, basil, thyme, and rosemary to mimic the flavor profile.

Grilled Zucchini and Green Bean Salad with Balsamic Date Dressing Recipe

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A vibrant and healthy grilled zucchini and green bean salad tossed with a sweet and tangy date balsamic dressing, perfect as a light meal or a flavorful side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

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Vegetables

• 1 1/4 pounds green beans, trimmed (from 1 1/2 pounds pre-trimming)
• 2 large zucchinis, sliced
• 4 roma tomatoes, chopped
• 1/2 cup fresh basil, sliced

Dressing

• 1/2 cup balsamic vinegar
• 8 large dates (deglet noor, about 70 grams)
• 4 tablespoons (2 tablespoons + 2 teaspoons) extra-virgin olive oil
• Salt, to taste

Seasoning for Vegetables

• 2 tablespoons + 2 teaspoons extra-virgin olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste

Instructions

1. Preheat Grill: Preheat your grill to high heat for at least 10 minutes to ensure it reaches optimal cooking temperature for charring the vegetables evenly.
2. Toss Vegetables: In a large bowl, combine the trimmed green beans and sliced zucchini. Add 2 tablespoons plus 2 teaspoons of extra-virgin olive oil, 2 teaspoons of Italian seasoning, and a sprinkle of salt and pepper. Toss until all the vegetables are evenly coated with the seasoning and oil.
3. Grill Vegetables: Spread the vegetables evenly directly onto the preheated grill. Grill for about 10-13 minutes, stirring occasionally, until they are nicely charred and tender.
4. Blend Dressing: While the vegetables cook, place the balsamic vinegar and dates into a small food processor. Blend until the mixture becomes smooth and well combined.
5. Emulsify Dressing: With the food processor running, slowly stream in the remaining 2 tablespoons plus 2 teaspoons of extra-virgin olive oil to emulsify the dressing. Season with salt to taste and blend until fully mixed.
6. Assemble Salad: Transfer the grilled vegetables to a large bowl and add the chopped roma tomatoes. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients. Finally, stir in the sliced fresh basil and adjust salt to taste.
7. Serve: Serve immediately and enjoy your fresh, flavorful grilled zucchini and green bean salad!

Notes

• Ensure the grill is hot before placing vegetables to achieve a nice char and caramelization.
• If you don’t have a food processor, a blender or hand immersion blender can work for the dressing.
• Date variety deglet noor is recommended for natural sweetness and smooth blending.
• Adjust the seasoning and dressing to your taste preference for salt and acidity.
• This salad is best served fresh but can be refrigerated for up to 2 days.

Keywords: grilled zucchini salad, green bean salad, summer salad, balsamic dressing, healthy salad, vegetable salad, grilled vegetables, date dressing