Grilled Zucchini and Green Bean Salad with Balsamic Date Dressing Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
