Name: Grilled Zucchini Salad with White Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Grill or grill pan; Small skillet for toasting nuts; Chopping board and knife; Large serving bowl; Small bowl for dressing; Small whisk; Zester; 12.35 oz / 350g zucchini (about 2 medium), sliced into ¼ inch thick rounds; ¼ cup / 35g pine nuts; ¼ cup / 47ml olive oil; 2 garlic cloves, minced or grated; Zest of 1 lemon; 3 tablespoons fresh lemon juice (about 1 large lemon); 1 teaspoon salt (or to taste); ½ teaspoon ground black pepper (or to taste); 1½ cups / 255g cooked white beans* (mix of cannellini and butter beans), drained and rinsed; ¼ cup / 10g basil leaves, torn or roughly chopped; 2 tablespoons mint leaves, roughly chopped; 2 tablespoons dill, finely chopped

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Recipe Highlights

Ready in just 30 minutes.
Perfect at room temperature for easy entertaining.
Full of vibrant color, flavors, and wholesome ingredients.

This grilled zucchini salad is everything a summer side dish should be: light, fresh, and completely unfussy. The zucchini gets nicely charred on the grill or grill pan, then gets tossed with creamy white beans, a bright lemon-herb dressing, and toasted pine nuts. It’s perfect for entertaining because it tastes best at room temperature, which means you can make it ahead and not worry about reheating or timing.

The fresh herbs provide subtle background flavor rather than dominating the dish, and some of the beans break down naturally as you toss everything together, adding a lovely creaminess to the salad.

Grilled Zucchini Salad with White Beans shot on a served plate from above.

Ingredients

Step by Step

**Step 1:** Grill the zucchini rounds for 3-4 minutes per side, until they have nice grill marks and are tender but still hold their shape. You’ll need to do 2-3 batches.

**Step 2:** Toast the pine nuts in a dry skillet over medium heat until golden. Set aside.

**Step 3:** In a small bowl, whisk together the dressing ingredients.

**Step 4:** Add the white beans to the bowl with the warm grilled zucchini. Pour the dressing over and toss gently.

**Step 5:** Add the basil, mint, dill, and toasted pine nuts. Toss gently and taste for seasoning.

**Step 6:** Plate up at room temperature, or store for up to 3 days.

Variations

Raw Zucchini Version: For a no-cook option, use a vegetable peeler to shave the zucchini into thin ribbons. Toss half with the lemon dressing and let marinate for 15 minutes. Leave the other half raw and add just before serving for a varied texture.

Skip the Dill: The basil and mint are the stars here – dill is completely optional.

Add More Vegetables: Thinly sliced red onion, shaved fennel, or chopped sun-dried tomatoes would all work well.

Make it Heartier: Crumbled vegan feta or a drizzle of tahini dressing would make this more substantial.

Nut-Free: Swap the pine nuts for toasted sunflower seeds or pepitas.

Grilled Zucchini Salad with White Beans on a plate, close up on an angle.

TIP: For the best texture and flavor, use a mix of cannellini and butter beans rather than just one variety. Butter beans are firmer and hold their shape well when tossed with the warm zucchini, while cannellini beans are creamier and break down slightly, adding a lovely richness to the dressing. Together, they create a more balanced salad with different textures in every bite.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The salad will release some liquid as it sits – just mix it through again. Bring to room temperature before serving for the best flavor.

If you know you will be serving it later, I would hold off on mixing the herbs and pine nuts through. Keep those elements separate and add them just before serving to reserve the freshness of the herbs and the crunch from the pine nuts.

Serving Suggestions

This salad works beautifully as part of a summer mezze spread or alongside grilled mains. Serve it with our mezze platter, tofu skewers, or as part of a pasta salad spread with this antipasto pasta salad.