Grilled Zucchini Salad

Imagine the smoky aroma of perfectly charred vegetables mingling with fresh herbs and tangy dressing on a warm summer evening. This Grilled Zucchini Salad is summer on a plate – featuring tender, caramelized zucchini with a delightful char that brings out its natural sweetness. The vibrant colors and refreshing flavors make this dish a standout at any gathering, whether as a light lunch or the perfect side dish for your backyard barbecue. You’ll learn how to achieve the ideal grill marks, balance flavors, and create a Grilled Zucchini Salad that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Grilled Zucchini Salad transforms an ordinary vegetable into something extraordinary. The beauty of this dish lies in its textural contrasts – the slightly crisp edges of the grilled zucchini against the tender interior creates an irresistible mouthfeel. The smoky flavor from the grill adds depth that simply can’t be achieved through other cooking methods, while the bright, zesty dressing cuts through with the perfect amount of acidity.

What makes this recipe truly special is its versatility. It’s simple enough for a weeknight dinner but elegant enough for entertaining. It’s also incredibly forgiving – even novice grillers can achieve impressive results. Plus, this Grilled Zucchini Salad is naturally gluten-free, can easily be made vegan, and celebrates seasonal produce at its peak. For health-conscious eaters, it offers a nutrient-dense option that doesn’t sacrifice an ounce of flavor.

Ingredients

For the grilled zucchini:

• 3 medium zucchini (about 1½ pounds or 680g), sliced into ¼-inch thick rounds or lengthwise planks
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the salad:

• 1 pint cherry tomatoes (10 oz or 285g), halved
• ½ red onion (about 4 oz or 115g), thinly sliced
• 4 oz (115g) feta cheese, crumbled
• ⅓ cup (15g) fresh basil leaves, torn
• ¼ cup (10g) fresh mint leaves, roughly chopped

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon Dijon mustard
• ½ teaspoon honey or maple syrup
• Salt and pepper to taste

Pro Tips

Achieving the perfect Grilled Zucchini Salad comes down to mastering a few key techniques that elevate this dish from good to unforgettable:

Prep your zucchini properly: For even cooking, slice your zucchini uniformly – about ¼-inch thick. If your zucchini are particularly watery, lightly salt the slices and let them sit in a colander for 15-20 minutes before grilling. This draws out excess moisture, resulting in better caramelization and less sogginess.

Master your grill temperature: The secret to those beautiful grill marks without burning is a medium-high heat (around 375-400°F). Let your grill preheat thoroughly before adding the zucchini. For gas grills, this takes about 10 minutes; for charcoal, wait until the coals have a light gray ash coating.

Don’t overdress immediately: Allow your grilled zucchini to cool slightly before adding the dressing. This prevents the hot zucchini from immediately absorbing all the dressing and becoming soggy. For the best flavor fusion, toss the warm (not hot) zucchini with half the dressing, then add the remaining dressing just before serving.

Instructions

Step 1: Prepare your grill by heating it to medium-high heat (about 375-400°F). While the grill is heating, slice your zucchini into ¼-inch thick rounds or lengthwise planks, whichever you prefer. In a large bowl, toss the zucchini slices with 2 tablespoons olive oil, salt, and pepper until evenly coated.

Step 2: Clean and oil your grill grates to prevent sticking. Place the zucchini slices on the grill in a single layer, being careful not to overcrowd. Grill for 3-4 minutes per side until you see nice grill marks and the zucchini is tender but not mushy. You might need to work in batches depending on your grill size.

Step 3: As the zucchini cooks, prepare your dressing. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey. Season with salt and pepper to taste. The dressing should be bright and tangy to complement the smoky zucchini.

Step 4: Transfer the grilled zucchini to a large serving platter or bowl and let cool for about 5 minutes. While still warm (but not hot), drizzle with half of the prepared dressing and gently toss to coat.

Step 5: Add the halved cherry tomatoes, thinly sliced red onion, and about three-quarters of the crumbled feta to the zucchini. Gently fold these ingredients together, being careful not to break up the zucchini too much.

Step 6: Just before serving, drizzle the remaining dressing over the Grilled Zucchini Salad and scatter the torn basil and chopped mint leaves throughout. Finish with the remaining feta cheese on top. This fresh summer zucchini salad is best served at room temperature where the flavors really shine.

Variations

Mediterranean Grilled Zucchini Salad: Enhance the Mediterranean flavor profile by adding ½ cup pitted kalamata olives, ¼ cup toasted pine nuts, and substituting the feta with fresh mozzarella pearls. Incorporate 1 teaspoon of dried oregano into the dressing for an authentic Mediterranean herb note. This variation creates a robust summer vegetable salad that pairs beautifully with grilled fish or chicken.

Protein-Packed Version: Transform your Grilled Zucchini Salad into a complete meal by adding 2 cups of cooked quinoa or farro and 1 can (15 oz) of drained and rinsed chickpeas. The hearty grains and protein-rich beans make this a satisfying main dish while maintaining the fresh appeal of the original recipe. For extra flavor, consider adding ½ teaspoon of smoked paprika to the dressing.

Asian-Inspired Twist: Create an entirely different flavor profile by swapping the lemon-based dressing for one made with 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon honey. Add 1 thinly sliced red bell pepper, ½ cup edamame, and garnish with sesame seeds and cilantro instead of basil and mint. This creates a refreshing grilled vegetable salad with an umami-rich Asian flair.

Storage and Serving

This Grilled Zucchini Salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, though the zucchini will soften slightly and release more moisture. Before serving leftover salad, bring it to room temperature and give it a gentle toss to redistribute the dressing. If needed, brighten it up with an extra squeeze of fresh lemon juice.

For serving, this versatile salad works beautifully alongside grilled proteins like lemon herb chicken, garlic shrimp skewers, or a perfectly seared steak. It also makes an excellent partner to other summer favorites like corn on the cob or a fresh loaf of crusty bread to soak up the flavorful dressing.

For a complete meal presentation, serve the Grilled Zucchini Salad on a large platter garnished with additional fresh herbs and lemon wedges. The vibrant colors and artful arrangement make for a stunning centerpiece at any summer gathering. For a more elegant presentation, consider serving individual portions on small plates, drizzled with a balsamic glaze for a sophisticated touch.

FAQs

Can I make this Grilled Zucchini Salad ahead of time?
You can grill the zucchini and prepare the dressing up to 24 hours in advance. Store them separately in the refrigerator, then assemble the salad with the remaining fresh ingredients just before serving.

What’s the best way to prevent the zucchini from becoming soggy on the grill?
Slice the zucchini evenly, salt it beforehand to draw out moisture, and make sure your grill is properly preheated. Don’t overcook – zucchini should be tender but still have some firmness.

Can I make this salad without a grill?
Absolutely! Use a grill pan on the stovetop over medium-high heat, or roast zucchini in a 425°F oven for 15-20 minutes, flipping halfway through.

Is this Grilled Zucchini Salad suitable for vegans?
To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative, and use maple syrup instead of honey in the dressing.

What other vegetables work well in this salad?
Bell peppers, eggplant, asparagus, and yellow summer squash all grill beautifully and would make excellent additions or substitutions in this flexible recipe.

Conclusion

This Grilled Zucchini Salad is summer simplicity at its finest — smoky, charred vegetables mingling with bright herbs and tangy dressing to create a dish that’s both refreshing and satisfying. It’s the kind of recipe that transforms ordinary backyard produce into something spectacular, proving that sometimes the simplest combinations create the most memorable flavors. Whether you’re looking for a light lunch, a side dish for your barbecue, or a way to use up that abundant zucchini harvest, this versatile salad delivers every time.

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