Description
This Grilled Zucchini Salad is smoky, fresh, and packed with bold flavors. Tender grilled zucchini pairs perfectly with juicy tomatoes, sweet corn, herbs, and a light vinaigrette that ties everything together. It’s a perfect summer salad that feels light but still satisfying enough to serve as a main or a side dish.
Ingredients
For the Salad:
- 3 medium zucchinis (sliced lengthwise or into thick strips)
- 1 cup cherry tomatoes (halved)
- 1 cup corn (grilled or cooked)
- 1/4 cup red onion (finely sliced)
- 1/4 cup fresh cilantro or parsley (chopped)
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Wash and dry the zucchinis, then slice them lengthwise into thick strips or rounds. Keep them slightly thick so they don’t fall apart on the grill. Lightly brush both sides with olive oil and season with a pinch of salt and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Place the zucchini slices directly on the grill and cook for about 3–4 minutes per side until grill marks appear and the zucchini becomes tender but not mushy. Remove from heat and let them cool slightly.
While the zucchini is grilling, halve the cherry tomatoes, slice the red onion thinly, and cook or grill the corn if needed. Chop the herbs finely so they distribute evenly in the salad.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined. The dressing should have a balanced tangy and slightly sweet flavor.
In a large bowl, combine the grilled zucchini, cherry tomatoes, corn, red onion, and herbs. Gently toss everything together so the zucchini stays intact and the ingredients are evenly mixed.
Pour the dressing over the salad and toss gently until everything is lightly coated. Sprinkle feta cheese on top if using, and give it one final gentle mix. Let the salad sit for about 5–10 minutes before serving to allow the flavors to blend beautifully.
Notes
- Don’t overcook zucchini or it will become too soft and watery
- Grill on high heat to get nice char marks and flavor
- Let zucchini cool slightly before mixing to avoid wilting other ingredients
- Use fresh lemon juice for the best flavor
- Add feta at the end to keep its texture intact
Nutrition
- Serving Size: Per serving
- Calories: 180