A smoky, creamy summer salad that brings together charred zucchini, tender runner beans, and a luscious tahini dressing. I like how this dish feels light yet satisfying, making it a perfect side or even a main when I’m in the mood for something fresh and wholesome.

Why You’ll Love This Recipe

I enjoy this recipe because grilling the vegetables adds a deep, smoky flavor that makes simple zucchini and beans taste extraordinary. The tahini dressing is creamy, garlicky, and tangy, and I love how it balances the smokiness of the veggies. I also appreciate how versatile it is—I can serve it warm or at room temperature, and it works beautifully for both casual weeknight meals and summer gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad

• 2 medium zucchinis, sliced lengthwise

• 1 cup runner beans (or green beans), trimmed

• 1 tbsp olive oil

• Salt and black pepper, to taste

• 2 tbsp toasted pumpkin or sunflower seeds

• A handful of fresh mint or parsley, chopped

For the tahini dressing

• 3 tbsp tahini

• 1 ½ tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp maple syrup or honey

• 1 garlic clove, minced

• 2–3 tbsp water (to thin)

• Salt and pepper, to taste

Directions

1. I start by tossing the zucchini and runner beans with olive oil, salt, and pepper. Then, I grill them for 3–5 minutes per side until they’re charred and tender.

2. To make the dressing, I whisk tahini, lemon juice, olive oil, maple syrup, and garlic together. I add water a little at a time until the mixture is smooth and perfect for drizzling, then I season it with salt and pepper.

3. Finally, I lay the grilled vegetables on a platter, drizzle them with the tahini dressing, and top everything with chopped herbs and toasted seeds.

Servings And Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 10 minutes to cook, so in total, I can have it ready in 25 minutes.

Variations

I like to switch things up with this salad. Sometimes I serve it over couscous, quinoa, or farro to make it more filling. Adding grilled tofu, chickpeas, or tempeh gives it extra protein, while feta crumbles add richness if I’m not keeping it vegan. For a refreshing twist, I sometimes include orange or grapefruit segments.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 3 days. The dressing keeps well separately for up to a week. When I reheat, I prefer gently warming the vegetables in a skillet, though often I just enjoy the salad cold straight from the fridge.

FAQs

1. Can I roast the vegetables instead of grilling?

Yes, I often roast them at 425°F (220°C) for 15–20 minutes until they’re browned and tender when I don’t feel like firing up the grill.

2. Can I use different beans?

Absolutely. I like substituting runner beans with green beans or even snow peas when I want something slightly different.

3. How long does the tahini dressing last?

The dressing lasts up to 7 days in the fridge when stored in a sealed container.

4. Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, so I don’t have to make any substitutions.

5. Can I make this salad ahead of time?

Yes, I usually grill the vegetables and prepare the dressing ahead, then assemble everything right before serving. This way the salad stays fresh and vibrant.

Conclusion

I love how this grilled zucchini and runner bean salad with tahini dressing brings out the best of summer produce in such a simple yet flavorful way. It’s smoky, creamy, and versatile enough to serve as a side or a light main. Whenever I’m looking for a quick, healthy, and satisfying dish, this salad always hits the spot.