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Recipe Detail Page
Grilled Zucchini & Buffalo Mozzarella Salad
Summer 2011
Ontario’s own Bella Casara Buffalo Mozzarella comes in a small cup that, once empty, makes the perfect vessel for combining the dressing, saving the trouble of an extra dish to clean.
Makes 4 servings
4 small zucchinis, each about 6 inches (15 cm) long
¼ cup (60 mL) extra virgin olive oil, plus extra for grilling
½ tsp (2 mL) dried chili flakes
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
Salt and freshly ground pepper
1 5 oz (150 g) ball buffalo mozzarella
Handful of fresh basil leaves
1 Trim the stem end of the zucchini and slice each lengthwise into several thin slices. Toss the cut zucchini with just enough olive oil to lightly coat, and grill over high heat until softened and lightly charred, about 2 minutes per side. Remove to a shallow serving platter.
2 To make the dressing, combine the olive oil, chili flakes, lemon juice and zest and season to taste with salt and pepper.
3 Using your fingers, tear mozzarella into small bite-size pieces and scatter over the grilled zucchini. Spoon dressing over the salad, lightly toss, and top with a handful of fresh basil leaves.
Makes 4 servings
