Dinner

Grilled Zucchini and Green Bean Salad with Balsamic Date Dressing Recipe

Bylilan Sage October 11, 2026October 11, 2026

Introduction

This Grilled Zucchini and Green Bean Salad is a fresh and flavorful way to enjoy summer vegetables. Featuring lightly charred green beans and zucchini paired with a sweet and tangy balsamic-date dressing, it’s perfect as a side dish or light meal.

A white plate filled with three main layers: the bottom layer has grilled green beans with dark char marks and a slightly shriveled texture; the middle layer has grilled slices of zucchini with golden brown grill marks and a soft texture; the top layer has chunks of fresh red tomatoes and thin strips of green basil leaves scattered evenly across the dish. Two silver serving spoons rest on the right side of the plate, partially submerged in the vegetables. The plate sits on a white marbled surface with part of a red and white cloth visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 pounds green beans (trimmed, about 1 1/2 pounds before trimming)
2 large zucchinis (sliced)
2 tablespoons + 2 teaspoons extra-virgin olive oil
2 teaspoons Italian seasoning
Salt and pepper, to taste
4 roma tomatoes (chopped)
1/2 cup fresh basil (sliced)
1/2 cup balsamic vinegar
8 large dates (about 70 grams, preferably Deglet Noor)
Salt, to taste

Instructions

Step 1: Preheat your grill to high heat for at least 10 minutes to ensure a good sear on the vegetables.
Step 2: In a large bowl, toss the trimmed green beans and sliced zucchini with 2 tablespoons of olive oil, Italian seasoning, and a sprinkle of salt and pepper until everything is evenly coated.
Step 3: Spread the vegetables directly onto the grill and cook until nicely charred, stirring occasionally, for about 10 to 13 minutes.
Step 4: While the vegetables cook, place the balsamic vinegar and dates in a small food processor and blend until smooth.
Step 5: With the food processor running, slowly stream in 2 teaspoons of olive oil to emulsify the dressing. Season with salt to taste.
Step 6: Transfer the grilled vegetables to a large bowl, add the chopped tomatoes, and pour the dressing over. Toss gently to coat everything evenly.
Step 7: Stir in the fresh sliced basil and adjust seasoning with salt if needed.
Step 8: Serve immediately and enjoy your bright, savory salad!

Tips & Variations

For a smoky flavor, cook the vegetables over charcoal rather than gas if possible.
Substitute the dates with dried figs or apricots for a different fruity twist in the dressing.
Add toasted pine nuts or slivered almonds for crunch.
Use fresh Italian herbs like oregano or thyme in place of Italian seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad can be eaten cold or at room temperature, but if preferred warm, allow to come to room temp or briefly warm in a skillet.

How to Serve

A woman's hand is pouring thick, dark brown sauce from a small glass jar into a large clear glass bowl filled with three main food layers: bright red chopped tomatoes at the bottom front, lightly charred green beans to the left, and grilled, dark-edged slices of zucchini on the right; the bowl is placed on a white marbled surface with a red and white striped cloth nearby and a small salt shaker partially visible at the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, you can prepare the balsamic-date dressing a day ahead and store it in the refrigerator. Give it a good stir before using as the oil may separate.