Late Summer Salad with Grilled Zucchini and Tomatoes
Maison Mirabeau Wines · Provencal Recipes · Salad · TasteAutumn is sneaking up on us here in Provence as we see in the final days of summer. With some exquisite seasonal vegetables harvested over the sunny season, we took the opportunity to cook up some of our favourites to enjoy them to the full until we see their return again next year. The smoky-sweet taste of grilled vegetables is a go-to here at the Domaine Mirabeau and grilled zucchini (courgette) is a firm family favourite. Serve this late summer salad as a lunch dish or a light starter course for dinner, paired with Mirabeau Wine bien sûr.

Grilled Vegetable Salad with Zucchini and Tomatoes
You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
Ingredients
- 4 zucchini (courgette) different colours, finely sliced into ribbons
- 2 large tomatoes total roughly 400g (1 3/4 cups)
- 1 Lemon for zest and juice
- 3/4 oz caper berries 20 g
- 1 handful fresh basil
- 1 handful fresh parsley
- Olive oil
- salt and black pepper
Instructions
- Start by finely slicing the zucchini into ribbons and roughly cut the tomatoes into chunks.
- Heat a griddle pan over a high heat and season the zucchini with olive oil and a little salt. Cook the zucchini slices for a couple of minutes on each side or until you have clearly charred lines. When the zucchini is cooked, set aside to cool.
- For the dressing, roughly chop the herbs and mix with the capers, a little olive oil, the zest and juice of the lemon and season to taste. Season with salt sparingly as the capers will be salty enough. You should have a very loose sauce.
- Toss in a bowl with the zucchini and tomatoes, keeping a small amount back for drizzling!
Tried this recipe?Let us know how it was!
Summer Salad Recipes
Panzanella Salad
This salad is perfectly suited for summer meals. Serve as a side or as a main with some grilled meat or fish, and of course some rosé.
Check out this recipe
Charred Peach, Asparagus, Mozzarella and Prosciutto Salad
Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
Check out this recipe
Shrimp Bruschetta with Fennel & Dill Salad
Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.
Check out this recipe
Lobster Salad with a Blood Orange Dressing
Quick to prepare this seafood salad is a tangy summer dish.
Check out this recipe
Warm Goat Cheese Salad with Honey Mustard Dressing
This salad is quick to prepare. Use fresh, local ingredients, where possible. Enjoy for lunch or divide into smaller portions and serve as a starter course.
Check out this recipe
Salade Niçoise
My version of this meal-sized salad from Nice for the purists and the rest of us.
Check out this recipe
Watermelon, Melon and Feta Cheese Salad
This recipe serves 4-6 people. It is refreshing balance of sweet and salty. Serve alongside some barbequed meat or fish for an easy summer dinner.
Check out this recipe
Grilled Octopus Salad - Salade Composée aux Poulpes Grillés
This recipe is great for a large, lunch salad or you can serve smaller portions as a starter for dinner.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Learn How to Make Lavender MeringuesRelated Provence Articles
Super Sides: Cauliflower Salad with Cilantro Pesto
November 21, 2018
But, at Cook'n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.…
Aioli On Fridays in Provence
October 7, 2016
Aïoli is the name of a garlic mayonnaise. Aïoli is also a traditional Provencal dish that was typically served on Fridays. The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes.…
The School of Epicurus in Provence
August 5, 2015
Epicureanism evolved as a philosophy from the teachings of Epicurus who lived around 307 BC. The Epicurean view included friendship and living a virtuous and temperate life. What are some ways to lead a simple life? We love the idea of enjoying food, specifically food from our gardens. Learn more about Epicurus and learn what the seven …
Warm Goat Cheese Salad with Baby Greens
May 23, 2022
When the weather is warm (hot), I love to serve a big plate of fresh greens lightly dressed with extra virgin olive oil and vinegar or lemon juice, topped with slices of grilled chicken cutlets and fresh farmers market tomatoes. I marinate the chicken in the same salad dressing ingredients, rosemary, salt, and pepper. It …
No Comment