Grilled Zucchini Salad with Fresh Cheese, Arugula, Heirloom Tomatoes & Basil

• 3 medium white zucchini
• 1 cup fresh primosale cheese, diced (200 g) (or substitute mild farmer's cheese or queso fresco)
• 3½ cups arugula (100 g)
• 2 large heirloom tomatoes, cut into wedges (Italian cuore di bue tomatoes)
• Fresh basil leaves, to taste
• 2 tbsp extra-virgin olive oil
• Extra-virgin olive oil, for greasing the grill pan
• 1 tbsp balsamic vinegar
• 1 tsp honey mustard
• Salt, to taste
• Freshly ground black pepper, to taste

1. Prepare the vegetables

Wash and dry the zucchini, then slice them lengthwise into ⅛-inch (3–4 mm) thick slices. Wash and thoroughly dry the arugula. Wash the tomatoes and cut them into wedges.

2. Remove excess moisture (optional)

If the zucchini are particularly watery, place them in a colander, sprinkle lightly with salt, and let them rest for 10 minutes. Pat them dry with paper towels before grilling.

3. Grill the zucchini

Heat a grill pan or large nonstick skillet over medium-high heat and lightly grease it with olive oil. Grill the zucchini slices for 2–3 minutes per side, until tender with distinct grill marks but still slightly firm. Transfer to a plate and let cool slightly.

4. Make the dressing

In a small bowl, whisk together:

• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey mustard

Season with salt and black pepper to taste.

5. Assemble the salad

Spread the arugula onto a large serving platter or salad bowl. Add the grilled zucchini (cut into strips if desired), the tomato wedges, and the diced primosale cheese.

Scatter fresh basil leaves over the top, drizzle with the dressing, and gently toss just before serving so the arugula stays crisp.