Grilled Zucchini and Chickpea Salad with Tonnato

Gluten-free · Dairy-free · Pescatarian

There’s a particular kind of dish that earns a permanent spot in your summer rotation; one that works straight off the grill, at room temperature an hour later, or pulled cold from the fridge the next day. This is that dish. Grilled zucchini and chickpeas are spooned over a silky tonnato sauce, then finished with a bright, herby salmoriglio (an Italian oregano dressing) that is so good you’ll want to make a double batch to use on everything else you’re cooking this week.

I first made tonnato (a bit of a cheat’s version) six years ago and never looked back. The recipe below is a from-scratch recipe that takes no more time than the shortcut, and the taste? Simply delightful.

Ingredients

For the salad

• 1½ cups cherry tomatoes
• 2 zucchini (if small, use 3)
• 1 cup canned chickpeas, rinsed and drained
• Handful of fresh basil leaves

For the tonnato

• 6 oz jar of tuna in olive oil (canned tuna also works)
• 5 to 6 anchovy fillets
• ¼ cup capers
• 1 clove garlic, sliced
• 1 egg yolk
• Juice of 1 lemon
• 4 teaspoons water
• ⅓ cup plus 1 tablespoon olive oil

For the salmoriglio (oregano sauce)

• Juice and zest of 1 lemon
• ⅓ cup extra virgin olive oil
• 1 garlic clove, minced
• ½ cup fresh oregano leaves, roughly chopped

Method

1. Slow-roast the tomatoes. Halve the cherry tomatoes and lay them flesh side up on a baking tray lined with parchment paper. Lightly sprinkle with sea salt and a splash of olive oil. Roast at 250°F / 120°C for one hour. Set aside to cool.

2. Make the salmoriglio. Place the minced garlic in a mortar with a pinch of sea salt and grind into a paste with the pestle. Add the oregano leaves and continue to work them into the paste. Once combined, add the lemon juice, zest, and olive oil. Stir well to bring it together. Taste and adjust seasoning. The salmoriglio keeps in the fridge for up to 3 days and is wonderful as a marinade for fish, chicken, or pork.

3. Make the tonnato. Place the tuna, anchovy fillets, capers, garlic, egg yolk, and lemon juice into a food processor. Whiz into a rough paste. With the motor running, add the water, then slowly drizzle in the olive oil until you have a smooth, creamy sauce. Season to taste. The tonnato will keep refrigerated in an airtight container for up to 3 days.

4. Grill the zucchini. Slice the zucchini and grill for about 2 minutes per side until lightly charred. Place in a bowl with the roasted tomatoes and chickpeas. Add enough salmoriglio to lightly coat everything and toss gently.

5. Assemble and serve. Spoon the tonnato sauce generously onto a serving plate. Top with the dressed zucchini salad and finish with a drizzle of extra virgin olive oil and the fresh basil leaves.

The Culinary Chase’s Note:

If you’re not a fan of chickpeas, use cannellini beans. They hold their shape and have a lovely creamy texture that pairs just as well with the tonnato. Enjoy!