Charred Zucchini and Green Bean Salad with Pickled Shallots and Ricotta Salata
lunch
Charred Zucchini and Green Bean Salad with Pickled Shallots and Ricotta Salata
The secret to a salad that eats like a meal is texture — here, it's about the snap of just-blistered green beans against creamy zucchini, anchored by salty shards of ricotta salata. This is not a salad for the faint of seasoning; the warm vegetables crave a bold hand with salt, olive oil, and plenty of black pepper.
The pickled shallots can be made ahead (and honestly, should be). Their brightness sharpens as they sit, making them a pantry power move for every summer salad. Feel free to swap ricotta salata for feta, but avoid anything too soft — the cheese here is a contrast, not a smear.
Do Ahead
Shallots can be pickled up to 3 days ahead and stored in their liquid in the refrigerator.
Ingredients
- 2 small zucchini, halved lengthwise and sliced into 1/2-inch half-moons
- 1/2 lb green beans, trimmed
- 2 small shallots, thinly sliced into rings
- 1/4 cup red wine vinegar
- 1/2 tsp granulated sugar
- 2 tsp kosher salt, divided
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1/4 tsp crushed red pepper flakes
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh shiso leaves, thinly sliced (optional) (Shiso is aromatic but optional for depth.)
- 1/3 cup ricotta salata, crumbled or shaved
- Freshly ground black pepper, to taste
- Flaky sea salt, for finishing
What Done Looks Like
The zucchini is ready when it releases easily from the pan and shows a golden sear in a few spots. Undercooked keeps its structure, overcooked turns mushy.
Instructions
- 01 Combine the shallots, red wine vinegar, sugar, and a pinch of salt in a small bowl. Cover and refrigerate for at least 10 minutes to pickle safely.
- 02 Heat a large cast-iron or grill pan over medium-high until nearly smoking. Toss the zucchini with 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt, then sear in batches, cut sides down, until golden-brown and just tender (aim for a slight softness but not mushy), about 2-4 minutes per side. Transfer to a large bowl.
- 03 In the same pan, add the green beans with another tablespoon of olive oil and the remaining 1/2 teaspoon of salt. Cook, turning occasionally, until blistered in spots and bright green, about 4 minutes. Add to the zucchini.
- 04 Drain the pickled shallots, reserving 1 tablespoon of their pickling liquid. Add the shallots to the warm vegetables along with the reserved liquid, crushed red pepper flakes, and the remaining tablespoon of olive oil. Toss gently to coat.
- 05 Fold in the basil and shiso, if using, then taste and adjust seasoning with more salt and black pepper as needed. Transfer the salad to a serving platter.
- 06 Scatter the ricotta salata over the top, ensuring some larger crumbles remain visible. Finish with a drizzle of olive oil and a sprinkle of flaky sea salt for texture.
- 07 Serve slightly warm or at room temperature. The salad’s flavors will meld beautifully as it cools.
If It Goes Sideways
- If the zucchini sticks to the pan — wait a moment longer; it releases naturally when properly seared.
- Green beans too tough — blanch briefly in salted water before charring for easier chew.
- Pickling liquid too tart — add a pinch more sugar and a splash of water to balance acidity.
Nutrition (per serving) Estimated
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