I’m always looking for new ways to prepare zucchini. Typical household favorites include this soft sourdough zucchini bread, these jammy zucchini quesadillas and this amazing lemony courgette linguine. The possibilities are never ending (so is zucchini season).
But more often than not, we tend to grill zucchini and call it a day. It’s quick, easy, and when paired with fresh basil and a zippy shallot vinaigrette, this summertime white bean salad will transport you to the south of France in just one bite!
HOW TO MAKE PROVENÇAL WHITE BEAN ZUCCHINI SALAD
First, prepare the marinade: dice up a large shallot and combine with tangy red wine vinegar, olive oil, and woodsy dried and fresh oregano. Marinating the shallots will lessen the raw onion-y bite, which is great in a salad like this. It’s like a flavor-packed quick pickle.
Second, grill the zucchini. Make sure to create a nice char to really concentrate the natural flavor. Then rough chop the zucchini and toss with the shallot marinade while still warm. Add cannellini beans for a creamy and delicate texture.
Third, use fresh herbs! Whether it’s tarragon, parsley, chervil or basil the French love adding fresh herbs to their dishes. I chose opal basil for something different.
What is Opal Basil?
Also known as dark purple basil, it’s a unique variety of its leafy green predecessor. Opal basil tastes just like regular basil, perhaps slightly stronger and can be used in all kinds of recipes. The aroma is fantastic. I contemplated making pesto with it, but thought it might look a little noir.
To Serve
Enjoy this white bean salad right away or chill up to three hours. The longer it sits the better it will taste! It’s fantastic on grilled sourdough bread, as a side dish with roasted chicken and fish, or as a light lunch with a wedge of goat cheese on the side. And it’s naturally gluten free, vegetarian and vegan!
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Provencal White Bean Zucchini Salad
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4-6 1x
- Category: Vegetable Side Dish
- Method: Grill
- Cuisine: French
- Diet: Vegan
Description
This quick and easy Provencal white bean zucchini salad will transport you to France in just one bite! Naturally gluten free and vegan. Best served warm or at room temperature.
Ingredients
Zucchini
- 2–3 medium zucchini
- 2 tbsp olive oil
- coarse salt & freshly ground black pepper
White Bean Salad
- 1 large shallot, diced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 3 sprigs of fresh oregano, optional
- 2 cups cooked cannellini beans or 1x (14 oz) can, rinsed & drained
- large handful of basil leaves, green & purple
Instructions
- Preheat your grill to high.
- For the zucchini, trim away the ends and slice into planks, about 1-inch thick. Drizzle with olive oil and season with salt and pepper.
- To prepare the salad, add the shallots, olive oil, red wine vinegar, dried oregano, and fresh oregano sprigs to a large bowl. Mix well to combine. Let the mixture sit out at room temperature to marinate while you grill the zucchini. It will lessen the raw onion flavor in the shallots.
- Grill the zucchini until lightly charred, about 2 minutes per side. Transfer to a cutting board. When cool enough to handle, dice into bite-sized pieces.
- Stack the basil leaves on top of each other. Cut across into thin ‘ribbons.’
- Add the zucchini, beans and basil to the to the bowl. Season lightly with salt and pepper and toss well. Give it a taste, and add more vinegar or seasoning to balance the flavors.
- Serve warm, at room temperature or chill up to 3 hours.
Comments
Daniel says
Wow! Made this one tonight with organic cannelloni that I made in the pressure cooker. This dish is an absolute winner. Simple, yet elegant. We are new to vegetarian cooking, so nice to have such a great and flavorful recipe!
Emma says
Wow, this looks and sounds amazing. Your blog is so inspiring Emilie. Thanks for sharing.
Emilie says
Hello Valentina! Isn’t it wonderful? I love the idea of a purple panzanella ;)
Valentina @Hortus says
I planted opal basil as well this year! I LOVE it!! I’ve been using on absolutely everything. I also planted purple tomatoes, and last week I made a panzanella salad that was totally purple. Ahah!
Love the flavor combo of this salad. Pinning it :)
Kara Evans says
your blog has inspired me to start my very own blog! I have made quite a few of your recipes including your Parmesan chickpea recipe! Love!
Emilie says
Welcome, Kara! Thats is so kind of you to say. I do hope you give your blog a go! So glad you like the recipes too- the parmesan chickpeas are one of our faves. Thanks for stopping by! xx
Kalee says
I always forget about grilling zucchini, but this salad is making me want to fire up the grill right now! I love how fresh and pretty this salad is. And the opal basil…I need to grow it next summer! So gorgeous!
Emilie says
Hi Kalee! I think grilling zucchini is one of the best ways to use up your summer crop. It tastes so good! I love it drizzled with a little balsamic glaze and goat cheese… And do try growing the basil; it’s wonderful!
Cristie @ Little Big H says
Yum, this is my kind of salad. Love love love your photography. xx
Emilie says
Hi Cristie! You are so sweet. Thank you!
Stonehouse California Olive Oil says
This looks delicous! I love the use of the Opal Basil. I can’t wait to try the recipe.
Emilie says
Welcome! Thank you! I hope you enjoy :)
mimi says
A beautiful salad! When I catered, I often added a chiffonade of purple basil to salads and some side dishes, if just for the color. Good luck on this cookbook!!!
Emilie says
Hi Mimi! Isn’t purple basil so pretty? I just love the color and it’s overall uniqueness. My plant has leaves speckled with purple and green. I guess that’s why they call it ‘opal.’ Thank you for the sweet words re: the cookbook! I’m almost done photographing :)
Aysegul says
Okay.. First of all, you have the coolest dad. Please tell him that he is welcome to come down and grow herbs (and occasionally show up at my door) anytime he wants. :))
Second, this salad looks and sounds so good. So much flavor and delicious summer goodness.
Pinned for our next BBQ party.
Cheers!
Emilie says
He totally would. You know, we (both) are sun and sand gods. Don’t be surprised if we both show up! And yes, this salad is perfect for a bbq or get together. It’s easy to make, super casual, and you can do it all in advance. Enjoy, my island friend xoxo
Elaine @ foodbod says
This sounds lovely and I love that your Dad has grown all the herbs :)
Emilie says
Thanks, Elaine! I’m going to commission him for a lemon tree next ;)
Sherrie says
Isn’t opal basil beautiful? I have a lot of it, {like maybe too much} growing in my garden right now. I put it in everything. Everytime I’m out there admiring it I think, “I should’ve put this in my wedding bouquet”. Also I love this salad + photos, but you already know that. All the love, all the time Em, xo!!
Emilie says
It is! It’s so hot out today, I need to water it like 3 times… and I’m totally with you on the wedding bouquet. I wanted rosemary and mint in mine ;)
Jennifer @ Delicious says
That opal basil is looking great either on a pot or on a plate, lol! What a sweet Dad! And I’m loving that marinade of yours, I can totally see how it will work with the beans. And again, who doesn’t like grilled veggies, right? I’m drooling at the thought of charred zucchini!
Emilie says
Oh, yes I love grilled veggies. All of them. You know, the next time you have leftover grilled zucchini, try making soup. I just did this recently- I took my leftover grilled zucchini and pureed with chicken stock (veggie would be fine too) leftover cooked potatoes and parsley. It wasn’t the prettiest color but the flavor was fantastic. x
ruby88 says
opal basil? Wow, sounds decadent! Your photos of this recipe are gorgeous enough for me to book a ticket to Provence! Seriously though, I love the simplicity and will definitely bring this dish to a my next BBQ, though not with a dish as beautiful as this.
Emilie says
Ha! I could use a trip to the south of France myself, sounds wonderful! I do hope you like the recipe; it travels well and can easily be made in advance. Perfect for outdoor parties and get togethers. x
felicia@ingredient1 says
Opal basil sounds so interesting! Do you know which markets sell it? Or do you (or your dad) have any tips on how to successfully grow it?
Emilie says
Hi Felicia! you know, I’ve never seen it in stores. I’m pretty sure you can find it at farmer’s markets when in season. In a pinch, substitute with regular basil.
In terms of growing opal basil, it likes a lot of sun and should be watered everyday. I have mine in a deep pot which is coming along nicely. Hope this helps!
Laura (Tutti Dolci) says
What a gorgeous basil plant! This salad is so pretty and fresh, just what I’m craving on this scorching hot Monday!
Emilie says
It’s so hot here too, Laura! if I’m not complaining about winter, I’m complaining about summer! lol. x
Traci | Vanilla And Bean says
What a lovely salad, Emilie! I’d love to go to France, if only via your recipe… hey, a girl’s gotta do what she’s gotta do! And your dad… I am melting just hearing how he cares for you. That is the sweetest thing, to bring you a bouquet of basil.. opal no less. It is so beautiful. If I see any, I’ll grab it!
This salad is so nourishing and a delicious way to employ my CSA zucchini that is rolling in like a freight train! hehe – I am grateful. The quick pickle has me drooling (you know I love it!).
I am growing a few pots of herbs – thai basil, chamomile, basil, cilantro, mint (confined to its own small pot) and chives. All of my favorites. In my neighbor’s garden, I’m growing parsley (in larger quantities) and some veggies! :D What a sweetheart your dad is to grow all of your herbs for your cookbook … xx
Emilie says
You and me both! I’d go back to France just for the bread alone ;) PS- haha ‘freight train.’ I totally get it. x
Sarah | Well and Full says
I’ve never heard of opal basil before but it looks absolutely stunning. You’re so lucky your dad can garden! My mom and I joke that my dad has a black thumb! I’ve never seen this type of basil in a store, though, is it something you’d have to grow on you own?
Emilie says
Hello Sarah! You know, I’ve never seen it in the store either. But I bet you could find it at the farmer’s market, otherwise, you’d have to grow it yourself. Apparently, it’s really easy; just sprinkle the seeds into a planter filled with soil. Do this in late spring. Then, around this time of year (I’d say mid summer), you will have beautiful opal basil leaves! x
Bea says
What a beautiful salad Emilie!You’ve made me very curious of how opal basil tastes,as I’ve never heard of it in the UK.I wonder if I’ll find it here :) Ohhhh and zuchinni!!!My absolute favourite!!!
Emilie says
Hi Bea, opal basil is wonderful. To me, it tastes just like regular basil although some would argue that the flavor is stronger; I think it’s just fine. Plus, it’s so beautiful to look at. I’m sure you’ll be able to find opal basil in the UK, possibly at the farmers market and definitely by seed. x
annie@ciaochowbambina says
Oh my…I could dive head first into that bowl! I am loving everything zucchini these days and this one is extra special!
Emilie says
Me and you both, girlfriend! I could swim in a sea of vegetables and legumes. Thank you, Annie! x
Patti says
I am going to a barbecue this weekend, and this salad is what I’m bringing. Your blog always intices me to try new things and your presentation is inspiring. Thanks Emilie!
Emilie says
Patti, this will be perfect for a BBQ. You can even grill the zucchini a day or two in advance, if you’d like. The flavors just get better as it sits. I hope you enjoy :) xx
Katrina @ Warm Vanilla Sugar says
This looks so healthy and fresh! Love the vegetables you used too!
Emilie says
Thank you Katrina, it’s a wonderful combo. I hope you enjoy! xx