Warm Golden Polenta Salad with Seared Zucchini, Sautéed Cherry Tomatoes, and Mozzarella with Basil Lemon Vinaigrette
An original, comforting warm salad where golden polenta cubes turn crisp on the outside and are paired with seared zucchini, lightly sautéed cherry tomatoes, fresh mozzarella, and a bright basil lemon vinaigrette.
Ingredients
- 400 g firm cooked polenta (cold, cut into 3/4-inch cubes)
- 2 medianos approx. 320 g zucchini (cut into thick half-moons)
- 250 g cherry tomatoes (whole or halved if large)
- 180 g fresh mozzarella (drained and torn into pieces)
- 60 g arugula (washed and dried)
- 20 g fresh basil (leaves separated)
- 1 1 unit lemon (zest and juice)
- 75 ml olive oil (divided)
- 15 ml white wine vinegar (for the vinaigrette)
- 10 ml honey (optional to balance acidity)
- 1 diente 5 g garlic (grated or very finely chopped)
- 30 g pine nuts (lightly toasted)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.
- 2
Place the firm cooked polenta cubes in a bowl. Add 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Toss gently so the cubes do not break.
- 3
Spread the polenta on the tray in a single layer and bake for 20 to 22 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp on the outside.
- 4
While the polenta bakes, heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon (15 ml) olive oil and cook the zucchini with 1/4 teaspoon salt for 4 to 5 minutes, stirring only as needed, until tender and nicely marked. Set aside.
- 5
In the same skillet, add the cherry tomatoes with 1 teaspoon (5 ml) olive oil and a pinch of salt. Sauté for 2 to 3 minutes over medium-high heat until some begin to split slightly but still hold their shape. Turn off the heat.
- 6
For the vinaigrette, finely chop the fresh basil and mix it in a bowl with the lemon zest, 2 tablespoons (30 ml) lemon juice, white wine vinegar, garlic, honey, 2 tablespoons (30 ml) olive oil, 1/4 teaspoon salt, and black pepper to taste.
- 7
Toast the pine nuts in a small dry skillet for 1 to 2 minutes over medium heat, stirring constantly, until lightly golden and fragrant. Remove immediately so they do not burn.
- 8
In a large serving platter, place the arugula and dress it with 1 tablespoon of the vinaigrette. Add the warm zucchini, sautéed cherry tomatoes, and freshly baked polenta cubes.
- 9
Add the torn fresh mozzarella, scatter over the toasted pine nuts and the remaining basil leaves. Drizzle with the rest of the vinaigrette, then taste and adjust with more salt, black pepper, or a few extra drops of lemon juice if desired.
- 10
Serve the salad warm right away to enjoy the contrast of crisp polenta, tender zucchini, juicy tomatoes, and creamy mozzarella.
Chef tips
If the polenta is too soft, chill it for 1 hour before cutting so it holds its shape better. Add the mozzarella at the end so it warms slightly without fully melting.
Substitutions
You can replace the pine nuts with sunflower seeds if you want to avoid tree nuts. Arugula can be swapped for baby spinach, and fresh mozzarella for drained burrata or a mild fresh cheese.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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