Description
A vibrant salad featuring smoky grilled zucchini, crispy chickpeas, and creamy burrata topped with spicy chili oil.
Ingredients
Scale
- 1 ball burrata cheese
- 2 tablespoons fresh mint, chopped
- 1 tablespoon red wine vinegar
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 tablespoon lemon juice
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 teaspoon smoked paprika
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- Chili oil, for drizzling
Instructions
- Grill the zucchini: Toss zucchini slices with 1 tablespoon olive oil, salt, and pepper. Preheat grill on medium-high heat and grill zucchini for 2–3 minutes per side until tender and charred. Set aside.
- Cook the chickpeas: In a skillet, heat 1 tablespoon olive oil over medium heat, add chickpeas, smoked paprika, and garlic, season with salt, and sauté for about 6–8 minutes until crispy. Set aside.
- Prepare the dressing: In a small bowl, mix parsley, mint, lemon juice, and red wine vinegar.
- Assemble the salad: On a serving plate, arrange grilled zucchini and crispy chickpeas, then drizzle with herb dressing.
- Finish with burrata: Place burrata at the center and drizzle generously with chili oil. Season with salt and pepper.
- Serve warm.
Notes
Bring burrata to room temperature for optimal texture. Store leftovers separately; can last up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg