Let’s be honest—when the grill is fired up and the sun is out, we’re all craving something light, colorful, and loaded with flavor. Enter: Grilled Zucchini Salad. It’s the kind of dish that turns simple grilled vegetables into something truly magical. With juicy cherry tomatoes, sweet corn, and creamy goat cheese nestled on a bed of peppery arugula, this summer salad is as easy to love as it is to prepare.

Whether you’re hosting a patio dinner or just trying to avoid another oven-standoff on a hot day, this healthy side dish is your seasonal savior. It’s warm, it’s fresh, and it practically begs to be served with a glass of something chilled.

Why You’ll Love This Grilled Zucchini Salad

This salad is a triple win: flavor-packed, nutrient-rich, and stunning on the plate. Grilled zucchini adds that irresistible smoky char, while the corn and tomatoes bring sweetness and pop. Add a zingy lemon-garlic dressing and creamy goat cheese, and you’ve got a dish that sings with every bite.

It’s also a masterclass in grilled vegetables coming together harmoniously. Perfect for anyone looking to make a healthy side dish that doesn’t skimp on satisfaction.

Ingredients You’ll Need:

For the Vegetables:

2 medium zucchini (about 300 g), cut into 1.25 cm (½-inch) thick half-moons
2 cups (300 g) cherry tomatoes, halved
2½ cups (400 g) corn kernels
2 tbsp (30 ml) olive oil, divided
Salt and freshly ground black pepper, to taste

For the Dressing:

3 tbsp (45 ml) olive oil
2 tbsp (30 ml) lemon juice
1 clove garlic, minced
1 tsp (1 g) dried oregano or other dried herbs
Salt and freshly ground black pepper, to taste

Additional:

2 cups (60 g) arugula
½ cup (75 g) crumbled goat cheese (or bleu cheese or feta)

How to Make It:

Preheat your grill to medium-high heat (about 425°F/220°C). Lightly oil the grates.
Toss the sliced zucchini with 1 tbsp olive oil, salt, and pepper. Grill for 2–3 minutes per side until tender and marked.
Add the tomatoes and corn to a grill-safe pan. Drizzle with the remaining olive oil, season, and grill for 2–3 minutes, stirring often.
In a large salad bowl, whisk together the dressing ingredients.
Add the grilled zucchini, tomatoes, corn, and arugula. Toss to coat in the dressing.
Top with crumbled goat cheese and serve immediately.

Grilling Tips for Veggie Success

Use a grill basket or pan to keep smaller ingredients (like corn and tomatoes) from falling through the grates.
Want extra grill marks on your zucchini? Let them sit undisturbed for a minute or two before flipping.
If your corn is fresh off the cob, boil it before grilling to soften it slightly.
No grill? A stovetop grill pan works just fine.

The Backstory of a Summer Favorite

This grilled zucchini salad was born out of a spontaneous “clean out the fridge” moment on a sweltering Saturday. I had some leftover corn, an extra zucchini or two, and a craving for something light yet satisfying. After a quick toss on the grill and a swirl of lemony dressing, magic happened. Now, it’s a weekly summer staple that even my picky eaters devour.

What to Serve with Grilled Zucchini Salad

This salad pairs beautifully with grilled chicken, fish, or even a juicy steak. Hosting a vegetarian feast? Serve it alongside grilled portobellos or veggie burgers. It also works great as a light lunch on its own—just add a crusty piece of bread and call it a meal. Bonus: it doubles as a colorful side at potlucks or cookouts.

How to Store Leftovers

If you somehow have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 2 days. The arugula may wilt slightly, but the flavor stays on point. Want to prep ahead? Grill the veggies and make the dressing in advance, then toss everything together just before serving.

FAQs About Grilled Zucchini Salad with Corn and Tomatoes

Can I use frozen corn?

Yes! Just thaw it first and pat it dry before grilling.

What’s a good substitute for goat cheese?

Feta or bleu cheese both work well. Even shaved Parmesan is lovely.

Can I make this ahead of time?

Absolutely. Grill the veggies and make the dressing ahead, then assemble when ready.

Do I have to grill the veggies?

Technically, no, but grilling adds that signature smoky flavor. A hot skillet will do in a pinch.

This Healthy Side Dish Deserves a Spotlight

There’s nothing quite like Grilled Zucchini Salad to make summer mealtime shine. It’s hearty enough to stand on its own, yet it plays well with everything on the grill. Plus, it checks all the right boxes: fresh, flavorful, and fabulous. Whether you’re feeding a crowd or just yourself, this summer salad is one you’ll come back to again and again.

Smoky, Sunny, and Seriously Delicious: Grilled Zucchini Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia Hartwellen
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

Grilled Zucchini Salad is a smoky, vibrant summer salad featuring charred zucchini, sweet corn, juicy cherry tomatoes, creamy goat cheese, and peppery arugula, all tossed in a bright lemon-garlic dressing. It’s the perfect side dish or light meal for warm-weather gatherings.

Ingredients

Scale

For the Vegetables:

2 medium zucchini (about 300 g), sliced into ½-inch thick half-moons
2 cups (300 g) cherry tomatoes, halved
2½ cups (400 g) corn kernels
2 tbsp (30 ml) olive oil, divided
Salt and freshly ground black pepper, to taste

For the Dressing:

3 tbsp (45 ml) olive oil
2 tbsp (30 ml) lemon juice
1 clove garlic, minced
1 tsp (1 g) dried oregano or other dried herbs
Salt and freshly ground black pepper, to taste

Additional:

2 cups (60 g) arugula
½ cup (75 g) crumbled goat cheese (or feta or bleu cheese)

Cook Mode Prevent your screen from going dark

Instructions

Preheat grill to medium-high (425°F/220°C) and lightly oil the grates.
Toss zucchini slices with 1 tbsp olive oil, salt, and pepper. Grill 2–3 minutes per side until tender and charred.
In a grill-safe pan, add tomatoes and corn. Drizzle with remaining olive oil, season, and grill for 2–3 minutes, stirring often.
In a salad bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Combine grilled zucchini, corn, tomatoes, and arugula in the bowl. Toss to coat.
Top with crumbled goat cheese and serve immediately.

Notes

Use a grill basket to prevent small veggies from falling through.

A stovetop grill pan is a great alternative if needed.

Prep tip: Grill the veggies and make the dressing ahead, then assemble right before serving.

Swap in feta, bleu cheese, or shaved Parmesan if goat cheese isn’t your favorite.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilled
Cuisine: American