Grilled Courgette, Burrata & Smoked Almond Salad
Courgettes are at their best in summer, and this salad makes the most of them with a mix of textures and flavours. Some are griddled for smoky depth, others shaved raw for freshness, all brought together with creamy burrata and a sharp lemon dressing. Smoked almonds add crunch and a hint of warmth, making it a vibrant, generous salad that feels a little more composed than casual.
Ingredients and sourcing tips
Courgettes
A mix of green and yellow adds colour and freshness. Choose ones that feel firm and glossy, without any soft spots, for the best texture and flavour for raw and griddling.
Burrata
An Italian cheese from Puglia made with a mozzarella shell and a creamy stracciatella centre. Always bring it to room temperature before serving so the centre softens and spills beautifully over the courgettes.
Smoked almonds
These add crunch and a rich, savoury depth that contrasts perfectly with the burrata. If you can’t find them, toasted almonds or walnuts can be used for a lighter crunch.
Variations and dietary swaps
Nut-free version
Replace the smoked almonds with toasted croutons for crunch and a touch of texture without allergens.
Dressing twist
Chop a few green olives and stir them through the dressing for a savoury lift, mash in a couple of anchovy fillets for a deeper, saltier edge, or add a pinch of smoked paprika to echo the almonds’ warmth.
Cheese alternative
If burrata isn’t available, use fresh mozzarella or shave over a firm cheese like aged pecorino or parmesan. You’ll lose the creamy centre, but the salty sharpness balances the courgettes and dressing beautifully.
Kitchen notes
Tips and pitfalls to avoid
Get your griddle pan hot enough before adding the courgettes. If it’s too cool, they’ll steam rather than char. Avoid crowding the pan and let each slice develop deep grill marks.
Timing and texture cues
The grilled courgettes should be soft but not soggy, with defined char lines. The ribbons should wilt slightly in the lemon dressing but still retain a little bite for contrast.
Preparation detail
When peeling courgettes into ribbons, only use the firm outer flesh. Stop once you reach the soft, spongy core where the seeds begin to show. This keeps the ribbons crisp and prevents excess water from diluting the dressing. Save the seedy centres for blending into soups.
Storage and make-ahead
Best served fresh. Grilled courgettes lose their texture if stored, so griddle them just before assembling. The dressing can be made a day ahead, but only marinate the ribbons shortly before serving. Always bring the burrata to room temperature for the perfect ooze.
Serving suggestions
How to serve
Serve this salad as a light lunch, starter, or alongside grilled meat. It’s also excellent as part of a summer sharing spread with flatbreads and chilled white wine.
Drinks to pair
A crisp Vermentino, Sauvignon Blanc, or a sparkling elderflower spritz works beautifully with the lemon and creamy burrata notes.
