Grilled Zucchini Salad

This Grilled Zucchini Salad with corn and tomatoes is a vibrant dish that captures the essence of summer. Perfect for barbecues, picnics, or even a light weeknight dinner, this salad combines fresh ingredients tossed in a zesty lemon dressing. Its standout feature is the delightful char from the grilled zucchini and sweet corn, making it not only tasty but also visually appealing.

Why You’ll Love This Recipe

• Fresh Ingredients: This salad features seasonal produce, ensuring every bite is bursting with flavor.
• Quick Preparation: With just 20 minutes total time, this recipe fits perfectly into a busy schedule.
• Versatile Dish: Serve it as a side at your next gathering or enjoy it as a light lunch on its own.
• Healthy Choice: Packed with nutrients and low in calories, it’s an excellent option for health-conscious eaters.
• Flavorful Dressing: The homemade lemon dressing elevates the taste, bringing all the elements together beautifully.

Tools and Preparation

Before diving into making your grilled zucchini salad, gather your tools to streamline the cooking process.

Essential Tools and Equipment

• Grill
• Grill pan
• Salad bowl
• Whisk
• Knife and cutting board

Importance of Each Tool

• Grill: Offers that essential smoky flavor while grilling veggies to perfection.
• Salad bowl: Provides ample space for mixing ingredients without spilling.
• Whisk: Ensures a smooth blend of dressing ingredients for maximum flavor.

Ingredients

This grilled Zucchini Salad with corn and tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It’s fresh, delicious, and easy to make.

For the Salad

• 2 medium-sized zucchini (cut into ½-inch thick half-moons)
• 2 cups cherry tomatoes (halved)
• 2½ cups corn kernels
• 2 tablespoons olive oil (divided)
• salt and freshly ground black pepper (to taste)
• 2 cups arugula

For the Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic (minced)
• 1 teaspoon dried oregano (or any other dried herbs)
• salt and freshly ground black pepper (to taste)

For Garnish

• ½ cup crumbled goat cheese (you could also use bleu cheese or feta cheese)
• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Zucchini Salad

Step 1: Prep the Grill

Preheat your grill to medium-high heat, around 425˚F. Brush the grill grates lightly with oil to prevent sticking.

Step 2: Grill the Zucchini

Drizzle olive oil over the zucchini slices. Season them generously with salt and pepper. Grill for about 2 to 3 minutes per side until they are tender and have nice grill marks.

Step 3: Grill the Tomatoes and Corn

While grilling zucchini, take a grill pan. Combine cherry tomatoes and corn kernels in it. Drizzle with one tablespoon of olive oil, then season with salt and pepper. Place the pan on the grill and cook for about 2 to 3 minutes until charred, stirring frequently.

Step 4: Make the Dressing

In a large salad bowl, whisk together three tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.

Step 5: Finish and Serve

Add grilled zucchini, tomatoes, corn, and arugula into the bowl with dressing. Toss everything together until well mixed. Finally, top your grilled zucchini salad with crumbled goat cheese before serving. Enjoy this delightful summer dish!

How to Serve Grilled Zucchini Salad

Grilled Zucchini Salad is a versatile dish that can be served in various ways. Whether as a light main course or a refreshing side, this salad is sure to please.

As a Main Course

• Pair with grilled chicken for a hearty meal.
• Serve alongside quinoa or couscous for added texture and flavor.

As a Side Dish

• Complement grilled meats like steak or fish for a balanced plate.
• Offer it at summer barbecues for a colorful addition to the table.

For Meal Prep

• Prepare in advance and store in the fridge for up to three days.
• Keep the dressing separate until ready to serve to maintain freshness.

With Extra Toppings

• Top with nuts or seeds for added crunch.
• Sprinkle with fresh herbs like basil or parsley for an aromatic touch.

How to Perfect Grilled Zucchini Salad

Creating the perfect Grilled Zucchini Salad involves some simple steps that enhance its flavors and textures.

• Choose fresh ingredients: Use seasonal zucchini, ripe tomatoes, and sweet corn for the best taste.
• Grill at the right temperature: Ensure your grill is hot enough (about 425˚F) to achieve perfect grill marks and tenderness.
• Don’t overcrowd the grill: Give each vegetable space to cook evenly and avoid steaming.
• Mix the dressing well: Whisk together all dressing ingredients thoroughly for an even flavor throughout the salad.
• Experiment with herbs: Feel free to substitute oregano with basil, thyme, or dill based on your preference.
• Add protein: Consider adding grilled shrimp, chicken, or chickpeas to make it more filling.

Best Side Dishes for Grilled Zucchini Salad

Grilled Zucchini Salad pairs beautifully with several side dishes that complement its fresh flavors. Here are some excellent options:

1. Garlic Bread: A crunchy, buttery treat that balances well with the salad’s freshness.
2. Caprese Skewers: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze make a delightful pairing.
3. Roasted Potatoes: Crispy on the outside and soft on the inside, these add heartiness to your meal.
4. Quinoa Pilaf: A nutty grain dish that maximizes nutrition while providing a satisfying texture contrast.
5. Stuffed Peppers: These colorful veggies filled with rice and beans are both nutritious and delicious alongside your salad.
6. Grilled Corn on the Cob: Sweet corn complements the flavors of your salad while enhancing the summer vibe.

Common Mistakes to Avoid

Making a grilled zucchini salad can be simple, but there are common pitfalls to watch out for.

• Overcooking the Zucchini: Grilling zucchini too long can lead to mushy vegetables. Aim for 2-3 minutes per side until tender with nice grill marks.
• Skipping the Seasoning: Failing to season your ingredients can result in a bland salad. Always add salt and pepper to enhance flavors before grilling and in the dressing.
• Using Low-Quality Olive Oil: Cheap oil can affect the overall taste of your salad. Use high-quality olive oil for better flavor and health benefits.
• Neglecting Fresh Ingredients: Using stale or low-quality produce won’t give you the best results. Choose fresh zucchini, tomatoes, and corn for maximum flavor.
• Not Mixing Properly: Tossing the ingredients poorly can lead to uneven dressing distribution. Ensure all components are well-coated for a balanced flavor in every bite.

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for optimal freshness.

Freezing Grilled Zucchini Salad

• Freezing is not recommended as it affects texture, but if necessary:
• Use a freezer-safe container.
• Consume within 1-2 months for best taste.

Reheating Grilled Zucchini Salad

• Oven: Preheat to 350°F and warm for about 10 minutes, covered to prevent drying out.
• Microwave: Heat in short intervals of 30 seconds, stirring in between until warm.
• Stovetop: Warm over low heat, stirring gently until heated through.

Frequently Asked Questions

What Can I Serve with Grilled Zucchini Salad?

You can pair this salad with grilled chicken or fish for a complete meal. It also works great as a side dish at barbecues or picnics.

How Can I Customize My Grilled Zucchini Salad?

Feel free to add other grilled vegetables like bell peppers or eggplant. You can also substitute goat cheese with feta or bleu cheese based on your preference.

Can I Make Grilled Zucchini Salad Ahead of Time?

Yes! You can prepare the grilled veggies and dressing ahead of time. Just combine everything right before serving for freshness.

What is the Best Way to Cut Zucchini for Grilling?

Cutting zucchini into ½-inch thick half-moons allows them to cook evenly on the grill while maintaining some crunch.

Final Thoughts

This grilled zucchini salad is not only fresh and full of vibrant flavors but also versatile enough to suit various occasions. You can easily customize it by adding different vegetables or proteins. Give this recipe a try; it’s perfect for summer gatherings or quick weeknight dinners!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Zucchini Salad

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• Author: Aileen
• Total Time: 20 minutes
• Yield: Approximately 6 servings 1x

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Description

Grilled Zucchini Salad is a fresh and vibrant dish that perfectly encapsulates the flavors of summer. This delightful salad features tender, charred zucchini paired with sweet corn and juicy cherry tomatoes, all tossed in a zesty homemade lemon dressing. Not only is it quick to prepare—taking just 20 minutes—but it also makes for an ideal side at barbecues or a light main course. With its colorful presentation and nutritious ingredients, this salad is both delicious and visually appealing, making it a must-try for any meal.

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Ingredients

Scale 1x2x3x

• 2 medium-sized zucchini (cut into ½-inch thick half-moons)
• 2 cups cherry tomatoes (halved)
• 2½ cups corn kernels
• 4 tablespoons olive oil (divided)
• Salt and freshly ground black pepper (to taste)
• 2 cups arugula
• 3 tablespoons lemon juice
• 1 clove garlic (minced)
• 1 teaspoon dried oregano
• ½ cup crumbled goat cheese
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Preheat your grill to medium-high heat (425˚F) and lightly brush the grates with oil.
2. Drizzle olive oil over zucchini slices, season with salt and pepper, and grill for about 2–3 minutes per side until tender.
3. In a grill pan, combine cherry tomatoes and corn with olive oil, salt, and pepper. Grill for about 2–3 minutes until charred.
4. In a large salad bowl, whisk together the remaining olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
5. Add grilled vegetables and arugula to the bowl; toss well to combine. Top with crumbled goat cheese before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 198
• Sugar: 4g
• Sodium: 165mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg