Description
This grilled zucchini salad is summer on a plate! Smoky charred veggies with a zesty dressing that’ll make you forget you’re eating healthy. Perfect for your next cookout or lazy backyard dinner.
Ingredients
Scale
- 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
- 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
- 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
Instructions
- Preheat your grill to medium-high heat (375-400°F). Slice zucchini into ¼-inch thick rounds or planks and toss with olive oil, salt, and pepper.
- Clean and oil grill grates. Place zucchini slices on the grill in a single layer and cook for 3-4 minutes per side until tender with nice grill marks.
- While zucchini cooks, prepare the dressing by whisking together the extra-virgin olive oil, lemon juice, lemon zest, garlic, Dijon, and honey. Season with salt and pepper.
- Transfer grilled zucchini to a serving platter and cool for 5 minutes. Drizzle with half the dressing while still warm.
- Add cherry tomatoes, red onion, and three-quarters of the feta. Gently fold everything together.
- Just before serving, add remaining dressing, scatter the basil and mint throughout, and top with remaining feta cheese.