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.

Yield 4

Author Sorrel's Kitchen

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

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Grilled Courgette, Burrata & Smoked Almond Salad

A vibrant courgette salad with smoky grilled courgettes, marinated ribbons, creamy burrata and crunchy smoked almonds. Balanced with a zesty lemon dressing, this is a perfect summer sharing dish.

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Ingredients

For the grilled courgette

• 3 medium courgettes, mixed colours if possible
• 3 tbsp olive oil

For the courgette ribbons & dressing

• 2 medium courgettes, mixed colours if possible
• Zest of 2 lemons
• Juice of 1 lemon
• 4 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 garlic clove, crushed or grated
• 2 tsp capers, rinsed
• Salt and black pepper

To finish

• 50g smoked almonds, roughly chopped
• Small handful basil leaves, torn or chopped
• 2 balls burrata

Instructions

1. Whisk together the lemon zest, juice, olive oil, mustard, honey, garlic, capers, salt and pepper in a small bowl until smooth and punchy.
2. Using a vegetable peeler, slice 2 courgettes into thin ribbons and toss them through the dressing. Leave to marinate while preparing the rest of the courgettes.
3. Slice the remaining courgettes diagonally into ½ cm-thick slices. Heat a griddle pan over high heat. Drizzle with olive oil and sear the courgette slices on both sides until charred and tender, cooking in batches so they colour properly without steaming. Transfer to a plate as you go.
4. Arrange the grilled courgettes on a large platter. Lift the ribbons from the dressing, allowing excess to drip off, and scatter them over the top. Tear over the basil leaves.
5. Place the burrata in the centre and scatter with the smoked almonds. Spoon the remaining dressing over the salad and serve whole for guests to cut into, or tear the burrata yourself so it spills into the courgettes.

Nutrition Facts

Calories

404

Fat

34 g

Carbs

14 g

Protein

13 g

Sugar

8 g

Approximate values per serving

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https://www.sorrelskitchen/blog/grilled-courgette-burrata-salad

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courgette, burrata, smoked almonds, lemon dressing, basil, Italian salad, grilled courgette, summer recipe

Summer, Salad, Vegetarian, Lunch

Italian

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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.