Grilled Zucchini with Burrata

This grilled zucchini chickpea salad with burrata and chili oil transforms simple ingredients into a sophisticated dish that balances creamy, spicy, and smoky flavors. I created this recipe when my herb garden was overflowing with mint and parsley, and it quickly became my go-to for summer entertaining.

I first served this at an impromptu backyard gathering, and my friends were scraping the plate clean. Now it's requested at every summer cookout, and I've even converted several "I don't like zucchini" friends with this dish.

• Fresh zucchini the star vegetable that caramelizes beautifully on the grill
• Burrata cheese creates a luxurious creamy center that melts into the warm vegetables
• Chickpeas add protein and crispy texture when properly sautéed
• Fresh mint and parsley brighten the entire dish with herbaceous notes
• Chili oil provides the perfect finishing heat that ties everything together
• Smoked paprika adds depth and complexity to the chickpeas
• Red wine vinegar and lemon juice balance the richness with necessary acidity
• Garlic infuses the chickpeas with aromatic flavor
• Olive oil used for both grilling and sautéing to build flavor layers

How To Make Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Prepare the zucchini

Slice zucchini into even 1/4 inch rounds to ensure they cook uniformly. Toss thoroughly with olive oil ensuring each piece is coated, then season generously with salt and pepper. The salt draws out moisture for better caramelization.

Grill to perfection

Place zucchini slices on a preheated grill over medium high heat. Let them cook undisturbed for 2 to 3 minutes until grill marks appear and edges begin to brown. Flip once and grill the second side until tender with light char marks. The caramelization creates essential flavor.

Crisp the chickpeas

Heat olive oil in a skillet until shimmering but not smoking. Add drained chickpeas alongside smoked paprika and finely chopped garlic. Cook for a full 6 to 8 minutes, stirring occasionally to prevent burning while allowing edges to become truly crispy. The textural contrast is essential.

Create the herb dressing

Combine freshly chopped parsley and mint with lemon juice and red wine vinegar in a small bowl. Stir well to combine all flavors. The herbs should be chopped just before mixing to preserve their vibrant color and aromatic qualities.

Assemble the salad

Arrange the grilled zucchini as a base layer on a serving platter. Scatter the crispy chickpea mixture evenly across the zucchini. Drizzle the bright herb dressing over everything, ensuring it reaches all components.

Add the finishing touches

Place the whole burrata ball in the center of the arrangement. Drizzle generously with chili oil, allowing it to pool slightly around the cheese. Finish with a final sprinkle of flaky sea salt and freshly ground pepper to brighten all flavors.

My absolute favorite moment with this dish was during an outdoor dinner where my usually picky nephew took one bite and declared "this is how vegetables should always taste." The combination of the creamy burrata with the spicy chili oil converted him instantly.

Make Ahead Options

This salad offers excellent flexibility for entertaining. You can grill the zucchini and prepare the crispy chickpeas up to 4 hours ahead of time. Store them separately at room temperature covered loosely with foil. The herb dressing can be mixed up to 2 hours ahead and kept in a sealed container in the refrigerator. When ready to serve, bring all components to room temperature, then assemble as directed with the fresh burrata and chili oil. This approach maintains optimal textures while making entertaining less stressful.

Perfect Pairings

This versatile salad works beautifully alongside grilled proteins like lemon herb chicken or a simple roasted fish. For a vegetarian feast, pair it with crusty sourdough bread to soak up the delicious juices and chili oil. Wine pairing suggestions include a crisp Pinot Grigio or Sauvignon Blanc that can stand up to the bright flavors without overwhelming the delicate burrata. For a complete Italian inspired meal, serve this as a starter before a simple pasta main course.

Customize Your Heat Level

The beauty of using chili oil in this recipe is how easily you can adjust the spice level to suit your preferences. For mild heat, use just a light drizzle over the burrata. For medium heat, which most of my guests prefer, be more generous with the oil and allow it to mix with the herb dressing. For spice lovers, add an extra half teaspoon of red pepper flakes to the chickpeas while cooking and be very generous with the final chili oil drizzle. I keep a bottle of homemade chili oil in my pantry specifically for this dish, infused with garlic and thyme for extra depth.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes! You can prepare the grilled zucchini and crispy chickpeas up to a day ahead and store them separately in the refrigerator. The herb dressing can also be made ahead and kept refrigerated. Just bring everything to room temperature before assembling, and add the burrata and chili oil right before serving.

→ What can I substitute for burrata cheese?

If you can't find burrata, fresh mozzarella makes a good substitute, though it won't have the same creamy center. For a non-dairy option, a dollop of thick coconut yogurt or a vegan cheese alternative can work, though the flavor profile will change.

→ How do I make my own chili oil?

To make simple chili oil at home, heat 1/2 cup of olive oil with 1-2 tablespoons of red pepper flakes until the oil begins to bubble slightly. Remove from heat and let steep for at least 30 minutes. Strain if desired or leave the flakes in for more heat. Store in an airtight container for up to one month.

→ Can I grill other vegetables with this dish?

Absolutely! Bell peppers, eggplant, asparagus, or cherry tomatoes would all work wonderfully in this dish. Just adjust grilling times according to the vegetable's thickness and water content. Grilled bread on the side also makes a delicious addition.

→ What's the best way to crisp chickpeas?

For truly crispy chickpeas, make sure they're thoroughly dried after rinsing. Use a kitchen towel to pat them dry or air dry them for 30 minutes. Use medium-high heat with enough oil to coat the pan, and don't crowd the chickpeas. Stir occasionally but not constantly to allow browning, and cook until they're golden and slightly crunchy.

→ Is this dish suitable for vegetarians?

Yes, this dish is perfect for vegetarians as it contains no meat products. The protein from the chickpeas combined with the calcium and protein from the burrata cheese makes it nutritionally balanced as well.