Grilled Zucchini Salad

Grilled zucchini salad is one of those recipes that sneaks up on you with its fresh flavors and simple prep. If you’re like me and love dishes that feel light but still pack a punch, this salad might just become your new go-to. It’s got that smoky char from the grill, combined with crisp veggies and a tangy dressing that keeps you coming back for more.

Why You Should Try Grilled Zucchini Salad

Honestly, grilled zucchini salad hits all the right notes. The grilling adds a subtle smokiness that transforms the humble zucchini into something special. Plus, it’s super quick to throw together, which is great when you want something healthy without fussing over the stove for hours. Have you ever noticed how grilled veggies somehow taste way better than their raw counterparts? That’s the magic here.

This salad also plays well with other ingredients. It’s versatile enough to be a side dish or a light main if you add some protein. And if you’re trying to eat more veggies without feeling like you’re sacrificing flavor, this is a solid choice.

Variations I’ve Tried And Liked

Over the years, I’ve experimented with a few twists on this salad. Here are some combos that worked well:

• Add Feta or Goat Cheese: The creaminess balances the smoky zucchini beautifully.
• Throw in Cherry Tomatoes: They add a juicy pop and a bit of sweetness.
• Use Different Herbs: Basil, mint, or parsley all bring their own fresh vibe.
• Top with Toasted Nuts: Pine nuts or walnuts add crunch and a nutty flavor.
• Include a Protein: Grilled chicken or chickpeas turn it into a filling meal.

Trying different dressings also changes things up. A lemon vinaigrette works great, but a balsamic glaze or even a drizzle of tahini can switch the flavor profile entirely.

Adaly Kandice

Grilled Zucchini Salad

A light and healthy salad featuring smoky grilled zucchini, perfect as a side or a refreshing meal.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 140

Ingredients

  

• 3 medium zucchini, sliced lengthwise
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic vinegar
• 1/4 cup feta cheese, crumbled

Instructions

 

1. Preheat the grill to medium-high heat.
2. Brush zucchini slices with olive oil and season with salt and black pepper.
3. Grill zucchini slices for 3-4 minutes on each side until tender and grill marks appear.
4. In a large bowl, combine grilled zucchini, cherry tomatoes, and basil leaves.
5. Drizzle balsamic vinegar over the salad and toss gently to combine.
6. Sprinkle feta cheese on top if using.
7. Serve immediately or chill for 15 minutes for a cooler salad.

Notes

For a vegan option, omit feta cheese or substitute with a plant-based alternative. This salad pairs well with grilled meats or as a light meal on its own.

Serving Ideas for Grilled Zucchini Salad

This salad is pretty flexible when it comes to serving:

• Serve it as a side with grilled meats or fish.
• Toss it over a bed of quinoa or couscous for a hearty lunch.
• Use it as a topping for toasted bread with a smear of ricotta or hummus.
• Pack it for a picnic or potluck – it travels well and tastes great at room temp.

If you want to make it a full meal, adding some grilled chicken or chickpeas works wonders.

Tips for Grilled Zucchini Salad

Here are a few things I’ve learned that make this salad even better:

• Use fresh, firm zucchinis. Older ones tend to be watery and don’t grill as well.
• Don’t skip the olive oil on the zucchini before grilling; it prevents sticking and helps with caramelization.
• Let the grilled zucchini cool a bit before mixing with the dressing to keep the salad fresh and crisp.
• If you don’t have a grill, a grill pan or even a broiler works fine.
• Taste the dressing before adding it all – sometimes you might want a little more lemon or honey depending on your mood.

Leftovers

If you have leftovers (which is rare because it disappears fast), store the salad in an airtight container in the fridge. It stays good for up to two days but try to eat it sooner because the zucchini can get soggy.

Avoid adding cheese or dressing until right before serving if you plan to store it longer. That keeps everything tasting fresher.

Common Mistakes to Avoid

Here are some pitfalls I’ve seen or made myself:

• Overcooking zucchini: It should be tender but still hold its shape.
• Skipping seasoning: Salt and pepper may seem basic, but they bring out the zucchini’s flavor.
• Using too much dressing: You want a light coating, not a swimming pool of liquid.
• Grilling zucchini too thick: Thin slices grill better and get those beautiful char marks.

Nutrition Information

• Calories: 140 kcal
• Carbohydrates: 8 g
• Protein: 4 g
• Fat: 10 g
• Fiber: 2 g
• Sugar: 5 g