National Pinot Grigio Day: Summer Zucchini and Burrata Salad

PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Crisp zucchini noodles are tossed with Italian dressing, topped with charred corn, pungent red onions, juicy tomatoes, fresh basil and creamy burrata.

National Pinot Grigio Day: Summer Zucchini and Burrata Salad

Straight up summertime scrumptiousness is happening here today!

BUT, before we get to the food, let’s chat real quickly about the impending unofficial start of summer. I, for one, am SUPER jazzed. I mean, is there anything better than dinning al fresco? The smell of the grill and all its smoky-charred delicious glory? A perfectly displayed smorgasbord of sensational sides? And a BIG ‘ole, beautiful galvanized bucket of ice lovingly chilling bottles and bottles of wine? No, there is not. Obviously, right?

National Pinot Grigio Day: Summer Zucchini and Burrata Salad

While we all know the unofficial start of summer starts next Monday, on Memorial Day, what you might NOT know is that the FIRST National Pinot Grigio Day is this FRIDAY, May 26th! Wine lovers REJOICE!

Cavit first introduced their Pinot Grigio into the US back in 1977. FOUR decades ago. And, to increase awareness of the variety, Cavit is ushering in National Pinot Grigio Day, which will be held every year on the Friday before Memorial Day.

Cavit Pinot Grigio, with its appealing aromas, cool citrus fruit flavors, and light, refreshing taste is the PERFECT way to celebrate the national wine holiday. One sip of Cavit’s Pinot Grigio and you will KNOW this is how you want to entertain all summer. But, while you just shouldn’t have a summer shindig without a chilled bottle (or 5) of Cavit Pinot Grigio, you also need some easy, elegant eats to pair alongside.

And that is exactly what I’m serving up today.

National Pinot Grigio Day: Summer Zucchini and Burrata Salad

Fresh, cool, crisp, thick zucchini noodles tossed with silky, smooth Italian dressing; topped with smoky charred kernels of corn, juicy, plump tomatoes, pungent slivers of red onion, fresh herbaceous basil and creamy, rich burrata cheese.

This salad SCREAMS summer. It’s easy, yet elegant, and bursting with fresh flavor. Plus, it’s super healthy with a touch of decadent cheese. AND you can say the word ‘zoodle’ if you please.

Basically, this salad is giving you LIFE. Pair it with a tall glass of Cavit Pinot Grigio and I guarantee this combo will be your go-to sides all summer.

National Pinot Grigio Day: Summer Zucchini and Burrata SaladNational Pinot Grigio Day: Summer Zucchini and Burrata SaladNational Pinot Grigio Day: Summer Zucchini and Burrata Salad

National Pinot Grigio Day: Summer Zucchini and Burrata Salad
 
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Crisp zucchini noodles are tossed with Italian dressing, topped with charred corn, pungent red onions, juicy tomatoes, fresh basil and creamy burrata.
Author:
Recipe Type: Side
Serves: 4 servings
Ingredients
  • 3 Zucchini – spiralized*
  • 2 Ears Corn – husks and silks removed
  • 1 Cup Cherry Tomatoes – halved
  • ½ Red Onion – thinly sliced
  • ½ Cup Fresh Basil – roughly chopped
  • 8 ounces Burrata Cheese – torn
  • Italian Dressing , to taste*
  • Salt and Pepper , to taste
  • Optional Garnishes: Micro Greens, Crushed Red Pepper Flakes, Pine Nuts
Instructions
  1. Grill corn: Preheat grill to medium. Spray corn all over with cooking oil and generously season with salt and pepper. Place corn on the grill and cook, rotating every 2-3 minutes, until corn is charred all over, about 10-12 minutes total.
  2. Remove to a clean work surface and set aside until cool enough to handle. Once cool, use a serrated knife to cut kernels of corn from the cob.
  3. To serve: In a large bowl, gently toss the zucchini with cherry tomatoes, corn, red onion and Italian dressing to taste. Transfer to a serving platter or individual plates. Sprinkle with basil, top with burrata. Finish with desired garnishes if using. Enjoy!
Notes
1. If you don’t have a spiralizer you can use a vegetable peeler to create long strands of zucchini. Or, you can use a sharp knife to thinly slice the zucchini lengthwise.

2. If raw vegetable noodles scare you, feel free to quickly cook them for a of couple minutes in large sauté pan. Just make sure you season them with salt and pepper, sauté, and then simply proceed with the rest of the recipe as instructed.

3. You can easily add whatever fresh summer produce you have on hand to this salad. You can substitute summer squash for the zucchini or use a combination of both. I encourage you to make this salad your own!

4. While burrata is one of my all-time favorite cheeses, and what I strongly suggest for this salad, you can substitute fresh mozzarella, ricotta or a combination of both. If you have never used burrata before, it is simply a handcrafted ball of mozzarella filled with creamy straciatella (mozzarella soaked in heavy cream). The filling kind of resembles ricotta. Burrata can normally be found in the specialty cheese section of your grocer in a tub-like packaging.

5. You can either use your favorite store bought Italian dressing, or you can make your own. I always recommend making your own so you can tailor it to your taste, and control what is going into it. But, if you’re in a pinch there ain’t no shame in the store bought stuff!
DIY Italian Dressing:
¾ Cup Extra Virgin Olive Oil
3 TBS White Wine Vinegar
2 tsp Lemon Juice
1-2 tsp Granulated Sugar
1 tsp Coarse Sea Salt
1 tsp Dried Oregano
1 tsp Dried Basil
2 TBS Grated Parmesan Cheese
1 Clove Garlic
Combine all the ingredients in a blender, or food processor, and process until smooth and creamy. OR, mince the garlic and add all the ingredients to a jar with a tight-fitting lid. Shake jar vigorously until everything is well-combined.
Taste and adjust sweetness with sugar, and seasoning with salt and pepper.

 


Cheyanne Holzworth

Hi there! My name is Cheyanne. I am an avid foodie, culinary school graduate, recipe developer and newbie blogger. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I am also a lover of food porn. I picked up a camera one day and fell in love with food photography. Then I got a wack-a-me-me idea to start a food blog and the rest is history. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. I also rant, ramble on and share my life a little. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook ‘n eat some delicious food along the way! So, strap on that apron and work some culinary magic with me.
Cheers!

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