Grilled Zucchini Salad with Tomatoes, Arugula and Primosale Cheese

Name: Grilled Zucchini Salad with Tomatoes, Arugula and Primosale Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Zucchini medium 3; Beefsteak tomatoes 2; Primosale cheese 7 oz; Arugula 5 cups; Basil to taste; Extra virgin olive oil to taste; Extra virgin olive oil 2 spoonfuls; Balsamic vinegar 1 spoonful; Mustard with honey 1 tsp; Fine salt to taste; Black pepper to taste

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Grilled Zucchini Salad with Tomatoes, Arugula and Primosale Cheese pulls enough weight to work as a full vegetarian meal or as a side alongside a summer grill spread, and it comes together in about thirty minutes. The char on the zucchini, the peppery bite of arugula, and the soft, mild cubes of primosale—a young fresh Italian cheese—give the plate real contrast without much effort.

Basil adds a fragrant layer that keeps everything from reading as just another vegetable toss. The dressing does the most to lift it: oil, mustard, and balsamic vinaigrette—sharp and slightly sweet—tie the grilled vegetables to the fresh greens. Primosale melts into each bite rather than overpowering it, softening the acidity of the dressing and tomatoes in a way a firmer cheese wouldn't.

INGREDIENTS

Zucchini 3 - medium

Beefsteak tomatoes 2

Primosale cheese 7 oz (200 g)

Arugula 5 cups (100 g)

Basil to taste

Extra virgin olive oil to taste

For the dressing: Extra virgin olive oil 2 spoonfuls; Balsamic vinegar 1 spoonful; Mustard 1 tsp - with honey; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Grilled Zucchini Salad with Tomatoes, Arugula and Primosale Cheese

To prepare the grilled zucchini salad with tomatoes, arugula and primosale, start with the zucchini: trim the ends and cut them lengthwise into slices about 1/8–5/32 inch (3–4 mm) thick 1. Lightly oil a grill (or a nonstick pan) and heat it over medium-high heat. Lay the zucchini slices 2 on the grill and grill them for 2–3 minutes per side 3, until tender but still firm.

Transfer the grilled zucchini to a plate and let them cool slightly 4. In the meantime, cut the oxheart tomatoes into wedges 5, then wash and dry the arugula. For the dressing: mix the oil and the balsamic vinegar in a bowl 6.

Add the salt 7, pepper and mustard 8. Emulsify well with a fork 9.

You are ready to plate: spread the arugula on the base of the plate 10, then place the grilled zucchini 11 and the tomato wedges 12.

Roughly crumble the primosale cheese by hand 13 and garnish with basil leaves 14. Finally, drizzle with the dressing 15. Your grilled zucchini salad with tomatoes, arugula and primosale is ready to be served!