Spanish Grilled Zucchini and Almond Salad Recipe
A light salad of grilled zucchini, crunchy almonds and herb vinaigrette that recalls summer tapas from Spanish bars. In Spain, grilled vegetables are often served at room temperature as a snack with wine or beer. This version works great as a side dish for dinner or as a standalone light supper on a warm day.
This salad combines the smoky flavor of grilled zucchini with crunchy toasted almonds and a bright herb vinaigrette, evoking the relaxed atmosphere of Spanish tapas bars. It’s simple to prepare, yet looks impressive on the table and tastes great both warm and at room temperature.
Chef's tips
Don’t overcrowd the pan when grilling the zucchini—fry in batches so the slices brown nicely instead of steaming. If your zucchini is very watery, salt it a bit earlier and drain off more moisture before grilling. Taste the dressing and adjust the balance of acidity and sweetness to your liking by adding a little more vinegar or honey.
How to serve
Serve on a large platter in the center of the table so everyone can help themselves, like tapas. It’s perfect alongside grilled fish, roasted chicken, or as part of a mezze-style spread with olives, marinated peppers, and fresh bread.
Ingredients
- zucchini medium, cut into long slices - 2 pieces
- flaked almonds - 30 g
- arugula - 50 g
- soft goat cheese or another creamy cheese - 80 g
- olive oil - 4 tablespoons
- white wine vinegar - 1.5 tablespoons
- garlic finely grated - 1 clove
- honey - 1 teaspoon
- dried oregano - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Wash the zucchinis and slice them lengthwise into slices about 0.5 cm thick. Lightly salt on both sides and set aside for 5 minutes to release some moisture, then pat dry with paper towels.
- Heat a grill pan or regular pan with 1 tablespoon of olive oil over fairly high heat. Fry the zucchini slices in batches for 2–3 minutes on each side, until darker grill marks or light browning appear and the zucchini softens but does not fall apart. Transfer to a plate to cool slightly.
- In a dry pan, toast the flaked almonds for 2–3 minutes over medium heat, stirring, until lightly golden and fragrant. Immediately transfer to a small bowl so they don’t burn.
- In a small bowl, mix 3 tablespoons of olive oil, the wine vinegar, grated garlic, honey, dried oregano, a pinch of salt and pepper. Stir until the dressing is emulsified.
- Spread the arugula on a serving platter, then arrange the grilled zucchini slices on top. Drizzle everything with the dressing.
- Sprinkle the crumbled goat cheese and toasted flaked almonds over the top. Lightly dust with freshly ground black pepper and serve immediately or after a brief chill.
Storage
Sałatkę przechowuj w pojemniku, najlepiej bez rukoli, bo szybko więdnie. Przed podaniem możesz dodać świeżą rukolę i ewentualnie odrobinę świeżej oliwy.
