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
For the Vegetables:
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2 medium zucchini (about 300 g), sliced into ½-inch thick half-moons
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2 cups (300 g) cherry tomatoes, halved
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2½ cups (400 g) corn kernels
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2 tbsp (30 ml) olive oil, divided
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Salt and freshly ground black pepper, to taste
For the Dressing:
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3 tbsp (45 ml) olive oil
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2 tbsp (30 ml) lemon juice
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1 clove garlic, minced
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1 tsp (1 g) dried oregano or other dried herbs
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Salt and freshly ground black pepper, to taste
Additional:
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2 cups (60 g) arugula
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½ cup (75 g) crumbled goat cheese (or feta or bleu cheese)
Instructions
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Preheat grill to medium-high (425°F/220°C) and lightly oil the grates.
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Toss zucchini slices with 1 tbsp olive oil, salt, and pepper. Grill 2–3 minutes per side until tender and charred.
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In a grill-safe pan, add tomatoes and corn. Drizzle with remaining olive oil, season, and grill for 2–3 minutes, stirring often.
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In a salad bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
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Combine grilled zucchini, corn, tomatoes, and arugula in the bowl. Toss to coat.
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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