Grilled Zucchini Salad

This Grilled Zucchini Salad with corn and tomatoes is the perfect summer dish, bursting with fresh flavors and vibrant colors. Ideal for BBQs, picnics, or light dinners, this salad combines grilled vegetables with a zesty lemon dressing, making it both refreshing and satisfying. It’s an easy recipe that showcases seasonal produce beautifully!

Why You’ll Love This Recipe

• Fresh Ingredients: The combination of grilled zucchini, sweet corn, and juicy tomatoes offers a delightful taste of summer.
• Quick to Prepare: In just 20 minutes, you can whip up this delicious salad, making it perfect for busy weeknights.
• Versatile Dish: This salad pairs well with various proteins or can be enjoyed as a standalone meal.
• Healthy Choice: Loaded with vegetables and healthy fats from olive oil and cheese, it’s nutritious without sacrificing flavor.
• Crowd-Pleaser: Whether serving at a family gathering or a casual get-together, this salad is sure to impress your guests.

Tools and Preparation

To make the preparation process smooth and efficient, having the right tools on hand is essential.

Essential Tools and Equipment

• Grill
• Grill pan
• Salad bowl
• Whisk
• Tongs

Importance of Each Tool

• Grill: A good grill provides the perfect heat for achieving those beautiful grill marks on the zucchini and enhances flavor.
• Salad bowl: A large bowl allows ample space for mixing ingredients without spilling.
• Whisk: Essential for emulsifying the dressing ingredients into a smooth blend.

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)

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

• 2 cups arugula
• ½ cup crumbled goat cheese (you could also use bleu cheese or feta cheese)

How to Make Grilled Zucchini Salad

Step 1: Prep the Grill

Preheat an outdoor 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. Place zucchini on the grill, cooking for about 2-3 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 inside it. Drizzle with one tablespoon of olive oil; season with salt and pepper. Set this pan on the grill, stirring frequently until they are charred—this should take about 2-3 minutes.

Step 4: Make the Dressing

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

Step 5: Finish and Serve

Add grilled zucchini, charred tomatoes, corn kernels, and arugula to your dressing. Toss everything together until well mixed. Finally, top your grilled zucchini salad with crumbled goat cheese before serving. Enjoy this vibrant dish!

How to Serve Grilled Zucchini Salad

Grilled Zucchini Salad is a versatile dish that can be enjoyed in various ways. Whether you are serving it as a main course or a side, here are some creative serving suggestions to elevate your dining experience.

As a Main Dish

• Serve it chilled for a refreshing summer meal.
• Pair with grilled chicken or fish for added protein.

On a Bed of Greens

• Place the salad on a bed of fresh greens like spinach or mixed salad leaves for extra crunch.
• Arugula complements the flavors beautifully, enhancing the salad’s freshness.

In a Wrap

• Wrap the grilled zucchini salad in whole wheat or gluten-free tortillas for a portable meal.
• Add some hummus or tzatziki for additional flavor.

Topped with Protein

• Add grilled shrimp or chicken breast on top for a heartier option.
• For vegetarian options, consider adding chickpeas or quinoa.

As an Appetizer

• Serve small portions in individual bowls as an appetizer at gatherings.
• Garnish with extra goat cheese and lemon zest for an elegant touch.

How to Perfect Grilled Zucchini Salad

To make the best Grilled Zucchini Salad, follow these simple tips. These will help you enhance the flavors and presentation of this delightful dish.

• Choose fresh ingredients: Always select fresh zucchini, ripe tomatoes, and sweet corn to ensure maximum flavor.
• Don’t overcook the zucchini: Grill until just tender to maintain their texture and prevent mushiness.
• Experiment with herbs: Feel free to substitute oregano with basil or thyme for different flavor profiles.
• Use high-quality olive oil: A good olive oil enhances the salad’s richness and adds depth to the dressing.
• Chill before serving: Allowing the salad to chill slightly improves its taste by letting the flavors meld together.
• Add nuts or seeds: Toss in some toasted pine nuts or sunflower seeds for added crunch and nutrition.

Best Side Dishes for Grilled Zucchini Salad

Grilled Zucchini Salad pairs well with several side dishes that complement its flavors. Here are some excellent choices you can consider serving alongside this vibrant salad.

1. Garlic Bread: A classic choice that adds a crunchy texture and rich flavor.
2. Quinoa Pilaf: Light and fluffy quinoa mixed with herbs makes for a nutritious side.
3. Roasted Sweet Potatoes: Sweet potatoes provide a delightful contrast to the savory salad.
4. Caprese Skewers: Fresh mozzarella, basil, and tomatoes create a colorful and tasty addition.
5. Couscous Salad: Fluffy couscous tossed with lemon and herbs pairs well with grilled veggies.
6. Stuffed Peppers: Bell peppers stuffed with rice or grains offer heartiness alongside your salad.

Common Mistakes to Avoid

Making a grilled zucchini salad can be simple, but there are common pitfalls that can affect the taste and texture. Here are some mistakes to watch out for:

• Over-grilling the zucchini: Grilling zucchini for too long can make it mushy. Aim for 2 to 3 minutes per side until tender with grill marks.
• Not seasoning adequately: A bland salad is unappealing. Ensure you season both the zucchini and other vegetables well with salt and pepper before grilling.
• Skipping the dressing: Without a dressing, flavors may fall flat. Always whisk together olive oil, lemon juice, garlic, and herbs to enhance the salad’s flavor.
• Using old vegetables: Fresh produce makes a big difference. Choose vibrant, firm zucchinis and ripe cherry tomatoes for the best taste in your salad.
• Omitting cheese: Cheese adds richness and depth. Don’t forget to top your grilled zucchini salad with goat cheese or your favorite alternative for extra flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3 days for best quality.
• Keep the dressing separate if possible to maintain freshness.

Freezing Grilled Zucchini Salad

• This salad does not freeze well due to the texture of grilled veggies.
• Avoid freezing; it’s best enjoyed fresh.

Reheating Grilled Zucchini Salad

• Oven: Preheat to 350°F and bake for about 10 minutes until warmed through.
• Microwave: Heat on medium power for 1-2 minutes, stirring halfway.
• Stovetop: Sauté in a pan over medium heat until warm, about 5-7 minutes.

Frequently Asked Questions

Can I use different vegetables in my grilled zucchini salad?

You can absolutely customize this salad! Feel free to add bell peppers, asparagus, or any seasonal vegetables you enjoy.

What is the best way to grill zucchini?

Slice zucchini into half-moons about ½ inch thick. Brush with olive oil, season with salt and pepper, then grill on medium-high heat for 2-3 minutes per side until tender.

How do I make grilled zucchini salad vegan?

To make this dish vegan, simply omit the goat cheese or use a dairy-free alternative. The salad will still be delicious!

How long will grilled zucchini salad last in the fridge?

When stored properly in an airtight container, this salad will last about 3 days. Enjoy it fresh for the best flavor!

Final Thoughts

This grilled zucchini salad is a delightful summer dish that’s easy to prepare and full of fresh flavors. Its versatility allows you to customize ingredients according to your preferences. Try different cheeses or add more colorful veggies to make it your own! Enjoy this refreshing recipe at your next gathering or as a healthy side dish at home.

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Grilled Zucchini Salad with Corn and Tomatoes

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

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Description

Grilled Zucchini Salad with Corn and Tomatoes is the quintessential summer dish that bursts with fresh flavors and vibrant colors. This easy-to-make salad combines perfectly grilled zucchini, sweet corn, and juicy tomatoes, all tossed in a zesty lemon dressing. Ideal for BBQs, picnics, or light dinners, it showcases seasonal produce beautifully. In just 20 minutes, you can prepare a refreshing and satisfying meal that pairs well with various proteins or stands strong on its own. With its delightful taste and appealing presentation, this salad is sure to impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 2 medium zucchini (sliced into ½-inch thick half-moons)
• 2 cups cherry tomatoes (halved)
• 2½ cups corn kernels
• 5 tablespoons olive oil (divided)
• Salt and black pepper (to taste)
• 3 tablespoons lemon juice
• 1 clove garlic (minced)
• 1 teaspoon dried oregano
• 2 cups arugula
• ½ cup crumbled goat cheese

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Instructions

1. Preheat grill to medium-high heat (around 425°F) and lightly oil the grates.
2. Drizzle olive oil over zucchini slices; season with salt and pepper. Grill for 2-3 minutes per side until tender with grill marks.
3. In a grill pan, combine cherry tomatoes and corn; drizzle with olive oil and season. Grill while stirring for about 2-3 minutes until charred.
4. In a large bowl, whisk together remaining olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
5. Toss grilled zucchini, tomatoes, corn, and arugula in the dressing. Top with crumbled goat cheese before serving.

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

Nutrition

• Serving Size: About 1 cup (150g)
• Calories: 180
• Sugar: 4g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg