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:
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)
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