Grilled Zucchini Salad Recipe
If you’re on the hunt for a refreshing summer dish that celebrates color, crunch, and flavor, look no further than this Grilled Zucchini Salad Recipe. Bursting with smoky grilled zucchini ribbons, vibrant cherry tomatoes, creamy feta, and fragrant basil, every bite delivers a sun-kissed taste of the Mediterranean. Whether you serve it as a show-stopping side or a light lunch with crusty bread, this salad is all about balancing simplicity with vibrant taste, and it’s sure to become your warm-weather favorite.
Ingredients You’ll Need
This recipe keeps it delightfully simple, relying on fresh, seasonal vegetables and a handful of bold accents to create a dish that sings. Each ingredient brings its own character, ensuring your Grilled Zucchini Salad Recipe is irresistibly tasty and visually stunning.
- Zucchinis: Pick firm, medium-sized zucchinis for perfect grill marks and just the right bite.
- Olive oil: Use good quality olive oil to brush the zucchini and for the zesty dressing—its richness ties everything together.
- Salt: A classic that brightens flavors and draws out moisture from the zucchini as it grills.
- Black pepper: Adds subtle warmth and depth to every layer of the salad.
- Cherry tomatoes: Their juicy sweetness is a colorful contrast to smoky grilled veggies.
- Feta cheese: Crumbled feta brings a creamy, salty bite that’s just made for summer salads.
- Fresh basil: Its fragrance and flavor instantly lift the dish and add a burst of green.
- Toasted pine nuts (optional): Offer a nutty crunch—toast them for a deeper flavor if you want an extra touch of luxury.
- For the dressing: Olive oil, lemon juice, Dijon mustard, honey, salt, and pepper combine for a tangy, sweet, and perfectly balanced drizzle that ties the salad together beautifully.
How to Make Grilled Zucchini Salad Recipe
Step 1: Prep the Zucchini
Start by rinsing your zucchinis and slicing them into long, elegant ribbons about 1/4-inch thick. These strips are not just quick to grill—they also showcase gorgeous grill marks and soak up the fresh flavors of the salad. A sharp knife or, even better, a mandoline will help you get uniform slices for even cooking.
Step 2: Season and Grill
Preheat your grill or a grill pan to medium-high heat. Lightly brush both sides of each zucchini slice with olive oil, then sprinkle them with salt and black pepper. Lay the slices in a single layer and grill for 2 to 3 minutes per side. You’re looking for tender zucchini with enticing grill marks—they should still hold their shape and have a bit of bite.
Step 3: Cool and Arrange
Once all your zucchini is grilled to perfection, set the slices aside for a few minutes to cool slightly. This helps them firm up and makes them easier to handle. On a large serving platter or in a shallow bowl, arrange the zucchini in generous layers or soft folds, creating a beautiful base for the salad.
Step 4: Add Salady Accents
Top your zucchini with halved cherry tomatoes, scattering them evenly for a pop of color and juiciness. Next, sprinkle with crumbled feta cheese—it will nestle perfectly among the folds of zucchini. Scatter chopped fresh basil generously, then finish with a handful of toasted pine nuts if you’re using them; their crisp texture is a lovely contrast.
Step 5: Whisk the Dressing
In a small bowl, whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, honey, and just a pinch each of salt and pepper. Whisk until smooth and slightly thickened. Drizzle the dressing over the salad right before serving, letting it soak into the warm zucchini and mingle with the rest of the ingredients.
How to Serve Grilled Zucchini Salad Recipe
Garnishes
For a picture-perfect finish, I love to add a few extra basil leaves and a sprinkle of pine nuts on top. You can also add a grating of lemon zest or a quick crack of black pepper to dial up the freshness and bring all the flavors together. These little touches turn your Grilled Zucchini Salad Recipe into a real showstopper at any table.
Side Dishes
This salad shines as a side alongside anything from grilled chicken skewers to simple seared salmon. Pile it high next to your favorite protein, or set it on a buffet with grain salads and dips for a Mediterranean-inspired spread. Don’t forget some crusty bread to mop up the irresistible dressing!
Creative Ways to Present
If you’re feeling adventurous, serve this salad on a wide platter in striking, overlapping layers. For a fancier touch, roll up grilled zucchini slices around the filling for delicate pinwheels, or build individual stacks for a modern, restaurant-style look. The bright flavors and jewel colors make it a true centerpiece, whether you keep it rustic or get creative with your plating.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop them in an airtight container and refrigerate for up to two days. The Grilled Zucchini Salad Recipe holds up surprisingly well, as the vegetables continue to absorb the dressing, making the flavors deeper and more pronounced. Just know that the zucchini will soften a bit more as it sits.
Freezing
While this salad is all about fresh, crisp textures, freezing isn’t recommended. The water content in zucchini and tomatoes means they’ll become mushy when thawed, losing their appealing bite. For best results, enjoy the salad freshly made or within a couple of days from the fridge.
Reheating
This dish is best served at room temperature or slightly chilled. If you’d like to take the chill off right out of the fridge, let the salad stand for 15 minutes before eating. Avoid microwaving, which can make the zucchini limp and affect the creamy texture of the feta.
FAQs
Can I use a different cheese instead of feta?
Absolutely! Goat cheese is a fantastic substitute if you prefer a tangier, creamier flavor. Even shaved Parmesan or crumbled ricotta salata can work in the Grilled Zucchini Salad Recipe, each bringing their own twist.
What if I don’t have a grill?
No grill? No problem! A stovetop grill pan works just as well, or you can use a regular skillet for a similar effect. You’ll still achieve lovely browning and that smokey flavor that makes the salad sing.
Can I add other vegetables?
Definitely! Grilled red onion slices, corn, or bell peppers are delicious additions that add color and sweetness. The Grilled Zucchini Salad Recipe is adaptable—mix and match veggies to suit what’s in season.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free! All the ingredients, including the dressing, are safe for gluten-sensitive guests, making it a welcoming option for everyone.
How do I make the salad vegan?
Simply omit the feta cheese or sub in a plant-based alternative, and swap honey in the dressing for maple syrup or agave. With these tweaks, the Grilled Zucchini Salad Recipe is easily made vegan-friendly.
Final Thoughts
If you’re ready to celebrate summer’s best flavors, don’t wait to try this Grilled Zucchini Salad Recipe. It’s fresh, colorful, and unbelievably easy—a dish that always disappears quickly from my table. Gather your ingredients, fire up the grill, and enjoy every delicious bite!
Print
Grilled Zucchini Salad Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Grilled Zucchini Salad is a delightful summer side dish that features tender zucchini slices grilled to perfection and topped with cherry tomatoes, feta cheese, basil, and a zesty dressing.
Ingredients
Zucchini Salad:
- 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons toasted pine nuts (optional)
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Zucchini: Brush zucchini slices with olive oil, season with salt and pepper, and grill for 2–3 minutes per side until tender with grill marks.
- Assemble the Salad: Arrange grilled zucchini slices in a bowl, top with cherry tomatoes, feta cheese, basil, and pine nuts.
- Prepare the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Drizzle over the salad before serving.
Notes
- This salad is best served at room temperature or slightly chilled.
- You can substitute goat cheese for feta or add grilled corn or red onions for variation.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
