Salade de chèvre et courgettes grillées – salad with goat cheese and grilled zucchini Recipe
This salad looks like it came from a small Parisian restaurant: slices of grilled zucchini, creamy goat cheese and a simple herb dressing. The French love dishes like this in summer, when zucchini is cheap and sweet and no one wants to spend long in the kitchen. It’s a great idea for a light dinner or a starter for a larger meal.
Combines smoky grilled zucchini with creamy goat cheese and fresh herbs for a restaurant-style salad that’s quick enough for a weeknight.
Chef's tips
Don’t overcook the zucchini – it should keep a bit of bite so the salad doesn’t become mushy. Grill in a single layer and resist the urge to move the slices too much so you get nice grill marks.
How to serve
Serve on a large platter so the colours and textures are visible, with extra basil leaves scattered on top. Offer additional bread and a small bowl of olive oil for dipping to turn it into a light meal.
Ingredients
- zucchini medium-sized - 2 piece
- goat cheese soft, in a log - 80 g
- rocket salad or mixed salad leaves - 40 g
- olive oil - 4 tablespoon
- balsamic vinegar or red wine vinegar - 1 tablespoon
- garlic finely chopped or pressed - 1 clove
- fresh basil chopped - 1 handful
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the zucchinis and trim the ends. Slice lengthwise into thin slices about 0.5 cm thick.
- Drizzle the zucchini slices with 2 tablespoons of olive oil, season with salt and pepper and gently toss with your hands so each slice is coated in oil.
- Heat a grill pan or a regular large pan over medium-high heat. Arrange the zucchini slices in a single layer and fry for 2–3 minutes on each side, until darker grill marks or light browning appear and the zucchini softens but doesn’t fall apart. Fry all the slices in batches.
- Transfer the cooked zucchini to a plate and leave to cool slightly – it should be lukewarm, not hot.
- Rinse the rocket and dry well, then place it in a bowl or directly on plates.
- In a small bowl, mix 2 tablespoons of olive oil, the balsamic vinegar, garlic, half of the chopped basil, a pinch of salt and pepper. Whisk with a fork until the dressing is smooth.
- Cut the goat cheese into slices or crumble it with your fingers.
- Arrange the grilled zucchini slices on the rocket, sprinkle with the remaining basil and drizzle with the dressing from the bowl.
- Top with pieces of goat cheese, sprinkle with freshly ground pepper and serve immediately.
Storage
If the salad is already dressed, it’s best eaten the same day, as the leaves will wilt. Undressed components (grilled zucchini, cheese, washed and dried leaves) can be stored separately in the fridge for 1–2 days and combined just before serving.
I like to add a few cherry tomatoes when they’re in season for extra sweetness and colour. A pinch of flaky sea salt on top of the goat cheese just before serving makes the flavours pop.
