Samantha Seneviratne's Grilled Zucchini Salad

Grilled Zucchini Salad

bySamantha Seneviratne
Total 20 mins, includes cooling time
Active 20 mins
Makes 4 to 6 servings
  • One 15-ounce can cannellini beans, rinsed and drained
  • 3 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 3 anchovy fillets, chopped (optional)
  • 2 tablespoons chopped preserved lemon (optional)
  • 3 large (6- to 8-ounce) zucchini, sliced into 1/4-inch-thick strips lengthwise
  • Kosher salt and freshly cracked black pepper
  • 4 tablespoons chopped fresh parsley
  • Basil leaves (optional)
    1. Preheat a grill or grill pan to medium-high heat.
    2. In a large bowl, combine the beans, vinegar, and 2 tablespoons of the oil. Add the anchovies and lemon if desired. Toss to coat and set aside.
    3. Drizzle the zucchini strips with the remaining 2 tablespoons oil. Sprinkle with 1/2 teaspoon each salt and pepper. Grill the zucchini, in batches if necessary, until it is tender and slightly charred on both sides, about 10 minutes total. Add the finished zucchini to the bowl with the beans and toss until the zucchini is coated.
    4. Sprinkle the salad with parsley and basil (if using). Serve warm or room temperature.