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Grilled Zucchini Ribbon Salad Recipe

Grilled Zucchini Ribbon Salad

Michael Chiarello

Recipe courtesy Michael Chiarello, 2007

Show: Easy Entertaining with Michael ChiarelloEpisode: Open House

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on May 19, 2012

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    This is a great salad and I really wish I had used six zucchini instead of four. We had a total of seven people for dinner and the salad was gone in a flash. Everyone loved it!!

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  • on July 25, 2011

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    This recipe initially grabbed my attention as a healthy summer side dish, but then I was completely turned off by the 1 CUP of olive oil in the list of ingredients! I still want to try it, but seriously, is that much really necessary???

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  • on February 26, 2011

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    This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don't try to slice the zucchini paper thin -- just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty -- the grilling gives the usually rather bland zucchini an incredible flavor. Also, I found it not necessary to use so much oil by lightly brushing my grill pan with oil occasionally while grilling all of the zucchini and then tossed with a little more oil and the rest of the ingredients, then served it.

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  • on June 19, 2010

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    Made this for a small dinner party tonight. Everyone loved it. I don't have a mandolin, so I just sliced zucchini thin then grilled on indoor grill pan. Followed the recipe exactly. It was delicious and the presentation is beautiful. Served it with Chicken & Mozzarella cheese ravoli with fresh tomato & artichoke sauce. Looked like dinner from a restaurant! Will make again.

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  • on April 15, 2010

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    I made this recipe this evening whilst barbequeing our dinner. It was a tasty and refreshing salad. Enjoyed the mix of flavors. It is the perfect accompaniment to any meat you may make on grill. This is definitely a recipe we will make again this summer while using the grill.

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  • on June 07, 2009

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    I made the recipe as directed, and enjoyed it. I don't have a mandolin, so I used a vegetable peeler, which made for strips that were probably too thin. This also made for VERY tedious grilling - even with a half batch. Next time, I think I'll slice a tad thicker with a knife. Go very easy on the salt.

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  • on April 24, 2009

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    Made this last night and it was delicious! It took longer to prepare because I used a grill pan. Next time I will use the grill. I didnt have pine nuts so I toasted some walnuts and topped with shreded parm.
    Well make again, and again.

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  • on September 07, 2008

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    This recipe is an amazing appetizer. It has a perfect balance of flavor and it is so simple to prepare. Why didn't I think of this already?

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  • on June 28, 2008

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    Just made this on my George Forman grill. Took 15 minutes. Used a peeler to slice -added cherry tomatoes from our garden and fresh basil from our garden! This could be a meal served with bread . It is so hot here already this is a quick easy salad with alot of possibilities!

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  • on May 03, 2008

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    Made this recipe for my boyfriend, and he absolutely loved it! The sea salt is key - simple salt just won't do.

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