Mediterranean Grilled Vegetable Salad with Black Olive Tapenade
Elevate your picnic experience with this vibrant Mediterranean-inspired salad featuring perfectly grilled haricots verts, zucchini, and tomatoes. This dish combines the fresh and crisp flavors of garden vegetables with the rich, briny notes of black olive tapenade to create a delightful blend of textures and tastes. Ideal for summer gatherings or as a light lunch, this salad is versatile enough to be prepared ahead of time, either roasted for convenience or grilled for a smoky depth of flavor. The optional addition of protein-rich beans enhances the nutritional profile, making it satisfying and wholesome. Enjoy it cold or at room temperature, ensuring that every bite is bursting with deliciousness!
N/A
Servings
88
Calories
8
Ingredients
Ingredients
Zucchini
1 (Small to medium, sliced lengthwise into 3/8-inch thick slices)
Tomato
1 (Fresh summer slicing (beefsteak), cored and sliced into thin wedges; seeds removed)
Water
6 cups (For parboiling)
Lemon Juice
1 teaspoon (Freshly squeezed)
French Haricots Verts
1/2 lb (About 2 1/2 cups, ends trimmed)
Red Radishes
6 (Sliced paper thin)
Black Olive Tapenade
1/2 cup (Homemade or store-bought)
Cannellini Beans
14.5 ounces (Drained; optional for added protein)
Instructions
1
Prepare the vegetables: Wash and trim the ends of the zucchini and haricots verts. Slice the zucchini lengthwise into 3/8-inch thick pieces. Core and slice the tomato into thin wedges, removing the seeds. Place both the zucchini and tomato on paper towels, sprinkling with salt and letting them sit for about 30 minutes for the zucchini and 15 minutes for the tomato to draw out excess moisture. Pat dry afterwards.
2
Parboil the haricots verts: In a medium saucepan, bring 6 cups of water to a boil. Add the lemon juice and the trimmed haricots verts. Partially cook for 4-5 minutes until they reach your desired tenderness. Drain and immediately immerse the haricots verts in an ice water bath to stop the cooking process. Drain well and set aside.
3
Grilling option: Preheat your grill to medium-high. Lightly spray a grill griddle with nonstick cooking spray. Arrange the zucchini slices, tomato wedges, and haricots verts in a single layer on the griddle. Grill until each side is golden brown, turning occasionally and basting with olive oil spray to maintain moisture. Remove from grill and let cool slightly.
4
Roasting option: Preheat the oven to 375°F (190°C). In a large baking dish, spread out the sliced zucchini, tomato wedges, and parboiled haricots verts in a single layer. Spray lightly with olive oil. Roast in the oven for 20 minutes, turning the vegetables halfway through for even cooking.
5
Combine the salad: Cut the grilled or roasted vegetables into 1-inch pieces. Halve the tomato wedges horizontally. In a large mixing bowl, combine the chopped vegetables with the sliced radishes and black olive tapenade. If using, add the drained cannellini beans or kidney beans for a protein boost.
6
Pack and serve: Transfer the salad to a tightly sealed container to let the flavors meld. It can be enjoyed chilled or at room temperature, making it perfect for picnics.
Nutrition Information
3g
Fat
12g
Carbs
2.5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Grilled Vegetable Salad with Black Olive Tapenade?
It is a vibrant salad featuring grilled or roasted zucchini, tomatoes, and haricots verts combined with radishes and a briny black olive tapenade.
What are the primary vegetables in this recipe?
The main vegetables are zucchini, beefsteak tomatoes, French haricots verts, and red radishes.
How do I prepare the zucchini for grilling?
Zucchini should be sliced lengthwise into 3/8-inch thick pieces, salted for 30 minutes to draw out moisture, and then patted dry.
Why should I salt the tomatoes before cooking?
Salting the tomato wedges for about 15 minutes helps remove excess moisture, ensuring the salad doesn't become watery.
What is the best way to cook the haricots verts?
They should be parboiled in water with lemon juice for 4-5 minutes, then immediately placed in an ice water bath to stop the cooking process.
What temperature should I use for roasting the vegetables?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for the roasting option.
How long does it take to roast the vegetables?
The vegetables should be roasted for approximately 20 minutes, turning them halfway through for even cooking.
What is the grilling time for the vegetables?
Grill the vegetables on a medium-high grill until each side is golden brown, turning occasionally.
Can I add protein to this Mediterranean salad?
Yes, you can add 14.5 ounces of drained cannellini beans or kidney beans for a protein boost.
What type of tapenade is used in this recipe?
The recipe calls for 1/2 cup of black olive tapenade, which can be either homemade or store-bought.
How should the radishes be prepared?
The six red radishes should be sliced paper-thin before being added to the salad.
Is this salad served hot or cold?
This salad is versatile and can be enjoyed either chilled or at room temperature.
How many calories are in a serving of this salad?
Each serving contains approximately 88 calories.
How much fat is in this recipe?
There are 3 grams of fat per serving.
What is the carbohydrate content?
The salad contains 12 grams of carbohydrates per serving.
How much protein does this salad provide?
The base recipe provides 2.5 grams of protein per serving, which can be increased by adding optional beans.
What is the fiber content of this dish?
The salad contains 2.5 grams of fiber per serving.
How should I cut the vegetables after they are grilled?
Cut the grilled or roasted vegetables into 1-inch pieces and halve the tomato wedges horizontally.
Is this recipe good for picnics?
Yes, it is ideal for picnics because it can be prepared ahead of time and travels well in a sealed container.
What type of tomato is recommended?
A fresh summer slicing tomato, such as a beefsteak tomato, is recommended.
Should I remove tomato seeds?
Yes, the recipe suggests coring the tomato and removing the seeds before slicing it into wedges.
What is the purpose of the lemon juice in the boiling water?
The lemon juice is added to the 6 cups of water used for parboiling the haricots verts to enhance flavor and preserve color.
Can I make this dish ahead of time?
Yes, the salad can be stored in a tightly sealed container to let the flavors meld before serving.
Do I need a specific grill tool?
The recipe recommends using a grill griddle lightly sprayed with nonstick cooking spray for the best results.
What if I don't have haricots verts?
You can use standard green beans, though haricots verts are preferred for their slender texture.
Does the recipe require salt?
Salt is used during the preparation of zucchini and tomatoes to draw out moisture, though specific seasoning amounts are to taste.
Can I use kidney beans instead of cannellini beans?
Yes, kidney beans are a suitable alternative if you want to add protein to the salad.
What is the texture of the zucchini supposed to be?
The zucchini should be tender with a golden-brown exterior from grilling or roasting.
How much tapenade is used?
The recipe requires 1/2 cup of black olive tapenade.
Should I peel the zucchini?
No, the recipe indicates slicing the zucchini lengthwise without mentioning peeling, which helps maintain its structure during grilling.