Grilled Zucchini Salad with Corn and Basil Oil

Grilled Zucchini Salad with Corn and Basil Oil brings some of the best flavors of summer to one plate. Charred zucchini and sweet corn, chewy and hearty farro, milky fresh burrata, and the fresh bright green of basil leaves all combine for a showstopping salad. There's nothing better than a peak summer grill session, and this gorgeous salad will be your new favorite addition to the meal.

When it is late in the growing season, you might find that your neighbors are generously offering up zucchini. Take it! I love the combination of smoky grilled vegetables with creamy cool burrata and fresh basil. I often combine these flavors in a tartine or crostini as an appetizer, but this recipe is a heartier version with a bed of whole grains to keep bellies full. 

If zucchini is taking over your garden, try this Grilled Peach and Burrata Salad, Zucchini Cheddar Cornmeal Biscuits as a side dish, or a Pumpkin Zucchini Bread for snacking.

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Basil - Remove the leaves from the stem and loosely pack them in a 1-cup measuring cup to get a good amount. Or weigh them! The basil recipe needs about 0.75 ounces or 21 grams, but you'll want additional basil for garnish. 
• Olive Oil - Use a lightly flavored olive oil to allow the basil flavor to take center stage.
• Farro - I get a quick-cook version at Trader Joes that is ready in about 15 minutes. Farro has a subtle nutty flavor and a light chew when it is cooked.
• Zucchini - Choose two medium zucchini instead of one large zucchini if you get a choice. The larger zucchini tend to have larger seeds and break down more after grilling.
• Corn - Two ears of fresh corn are a great amount to add sweetness and color to the salad. If you can't find fresh corn, choose frozen corn and thaw it so that it is room temperature. I often find grilled corn in the freezer section at Trader Joe's, which is a perfect swap. 
• Red Wine Vinegar - This is a staple in my kitchen pantry. If you have white wine vinegar, use it! 
• Burrata - Burrata is a fresh mozzarella style cheese that is packed with stracciatella and the milky fresh taste is a great complement to the charred zucchini and basil. Find it near the fresh mozzarella in your supermarket.

Preparation of Basil Oil

Prepare an ice bath by filling a medium bowl with ice cubes and water. Set this aside.

Bring a small saucepan of water to a boil and submerge the basil leaves in the water using a slotted spoon to keep them under the surface.

After 5-10 seconds, remove the basil leaves and place them in the ice bath. Allow them to sit in the ice bath for 30 seconds to one minute.

Move the blanched basil leaves to a clean and dry kitchen towel and gently pat them dry, removing as much water as possible.

Add the dried leaves to a small blender along with ⅓ cup olive oil.

Blend the basil and oil until the leaves have broken down and the mixture is a bright green color.

Strain the oil using a fine mesh strainer that is over a bowl. Allow it to strain for a few minutes, but don't press on the leaves in the strainer.

Transfer the oil to a small jar or container and set it aside.

Preparation of Grilled Zucchini Salad

Bring a medium saucepan of water to a boil over high heat. Add the quick-cooking farro and stir well. Cook for 10-12 minutes, or according to package directions, stirring occasionally. You may need to turn down the heat if the farro starts to boil over, so don't walk away!

Strain the farro in a colander and give it a rinse with cool water.

While the farro cooks, slice the zucchini into ¼- to ½-inch rounds. Clean the corn, removing all of the husk and silk.

Toss the zucchini with two tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.

Grill the zucchini and corn over medium-high heat until lightly charred, about 5 minutes on each side.

Remove the zucchini and corn from the grill and set it aside. Allow the corn to cool a few minutes and then use a knife to cut the kernels from the cobs.

Prepare the basil oil vinaigrette dressing by adding the basil oil, red wine vinegar, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper to a small bowl or jar with a tight fitting lid. Whisk or shake the dressing to combine the ingredients.

Arrange a bed of farro on a large platter or in a shallow bowl.

Nestle the grilled zucchini slices and corn kernels in the farro.

Tear open the burrata bundles and distribute pieces evenly among the corn and zucchini.

Drizzle the basil oil vinaigrette over the salad. Tear fresh basil into pieces and garnish the salad with them. The salad is ready to serve, but can hold for a bit while other meal items finish up.

Outdoor Grilling or Indoor Broiling

If a grill is available, go that route. If your grates are far apart, use a grilling basket. In a basket you may need to cook the zucchini in batches to allow it room to take on good charred coloring. No grill? Opt for broiling the vegetables. Prepare them with salt, olive oil, and pepper and place them on a wire rack over a foil-lined pan. Broil them for 3-5 minutes per side. You'll likely have to do this in two batches to have enough room so that things don't steam.

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Add More Vegetables - When it's available, I like to include asparagus as an additional veggie in this salad. Eggplant, summer squash, and bell peppers are also good options. 
• Balsamic Glaze - Add a drizzle of bright sweet-tart balsamic glaze to finish your salad. I buy a balsamic glaze at Trader Joe's and I've seen it at lots of other stores. If you can't find one easily, making your own is no big deal. Just start with balsamic vinegar in a small saucepan and heat it over medium heat. Once it is boiling, continue to cook it until the volume is reduced by half.
• Alternative Grains - Swap out the farro for your favorite salad base. Other grain options are quinoa, barley, brown rice, or even whole wheat couscous. Whichever grain you choose, cook it according to package directions.

Equipment

Here are the tools that will make preparation of this grilled zucchini salad so much easier:

• Single-Serve Blender - A small blender is a great tool for this basil oil and other sauces and marinades that might get lost in a larger blender pitcher.  Bullet blenders or smoothie blenders are perfectly sized and offer great power for breaking down ingredients into a smooth puree.
• Mesh Strainer - A fine mesh strainer is helpful for straining the basil leaves from the oil. The small holes in this type of strainer remove any pieces of basil and the stainless steel material won't trap or transfer flavors. This size is convenient for straining and rinsing canned beans or other vegetables and can even act as a coffee filter holder in a pinch!
• Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen.  I use it for slicing the zucchini and cutting the corn kernels from the cob. A chef's knife does all the work of everyday chopping of vegetables, fruit, and herbs. Use the broad side for crushing garlic cloves or bruising ginger root.

Serving Suggestions

While this salad is filling enough to serve on its own, it also makes a great side dish. In summer, add grilled chicken, thinly sliced flank steak, shrimp skewers, or grilled sausages. The salad is best served at room temperature, so it's easy to have it ready when food comes off the grill.

Make This Recipe Kid Friendly

This salad is a great option for serving DIY-style. If you have picky eaters or want to set them up for more of a buffet meal, you can offer each component separately along with some safe food options. Offer a plate of chicken nuggets or some fresh fruit! The kids like to have control over what goes on to their plate, and you just might get lucky if they add a new vegetable.

Find more tips on getting your family together at the dinner table with minimal fuss, check out this post with tips for cooking for picky eaters!

Storage

Store any leftovers in an airtight container in the refrigerator for 1-2 days. When you are ready to enjoy the salad, bring it to room temperature. The flavors will sing so much better at room temperature than cold from the fridge.

Make-Ahead Options

The components of the grilled zucchini salad can be made one day in advance if you are preparing for an event or dinner party. Or, maybe you just want to walk in the door after work and have dinner ready in 15 minutes? Store your basil oil, cooked farro, the grilled zucchini and corn, and the burrata separately in the refrigerator. Bring all of the components to room temperature before assembling the salad and making the vinaigrette. Drizzle the salad with the dressing, garnish with basil leaves and you're all set!

FAQ

More Hearty Vegetarian Options

With its bed of butty farro, this grilled zucchini salad is a filling vegetarian option. If you'd like to add more flavorful vegetarian mains to your rotation, here are some tasty ideas:

Take Advantage of Summer Produce

Seasonal eating is at its best in those peak summer months when all the good stuff is available at local farmers markets or roadside farm stands. IF you're looking for inspiration, try any of the recipes below:

Try It and Share

I hope you try this Grilled Zucchini Salad with Corn and Basil Oil and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

This post was originally titled Grilled Zucchini and Burrata Bowls. The post was updated in July 2026 to change the title, modify the recipe by adding ingredients and a basil oil preparation, add extensive preparation details and step-by-step photos, and add additional post structure for easy navigation. The recipe was changed from the original September 2021 version.