Whip up a grilled zucchini salad for your next summer barbecue. Grilled zucchini and corn on the cob make the perfect nutritious additions to this fresh side salad recipe.
Recipe summary
Flavor: Savory, fresh, summery
Fresh summer ingredients. Zucchini and corn on the cob are grilled and tossed with red onion, feta cheese, and lettuce along with a simple vinaigrette dressing.
Vinaigrette serves two purposes. A simple homemade vinaigrette serves as the salad dressing and a marinade for the grilled veggies.
Serves: 4 people
Similar to: Grilled Marinated Zucchini and Grilled Parmesan Zucchini
Jump to:
Ingredients and substitutions
- Zucchini - You'll need about two medium zucchini for this recipe. Zucchini can be substituted with yellow summer squash if desired.
- Corn - Two corn cobs can be substituted with about 1 cup of frozen, thawed corn kernels or drained canned corn if needed. However, the fresh flavor from grilling corn on the cob can't be beat. If possible, I highly suggest grilling corn cobs for this recipe.
- Red onion - Adds flavor and color to your salad.
- Feta cheese - Adds salty flavor and creamy texture to your salad.
- Lettuce - I used romaine lettuce for this recipe, but any leafy greens you have on hand will work.
- Oil - I recommend using an oil with a high smoke point, since we're utilizing half of the dressing as a marinade that will go on the grill. Avocado oil, vegetable oil, or canola oil are great choices.
- Vinegar - Red wine vinegar can be substituted with apple cider vinegar if needed.
- Dijon mustard - Adds tangy flavor to your dressing and also acts as an emulsifier.
- Seasoning - Salt, oregano, and red pepper flakes add flavor to the dressing.
How to make grilled zucchini salad
- Whisk marinade ingredients in a small bowl.
- Brush half of the marinade over the zucchini and corn on the cob.
- Place vegetables on the grill and cook for about 2 minutes per side, or until you see good grill marks.
- Corn will need an additional minute per side. Rotate until you see nice browning on all sides.
Grilling tips
Purpose of marinade - The marinade isn't meant to permeate into the flesh of the vegetables (this is actually a myth!), but adds flavor and prevents sticking and burning while grilling.
Cut zucchini evenly - Cut your zucchini evenly in half so that each piece cooks at the same rate.
Use oil with a high smoke point - This means an oil can stand up to higher heat (like a grill) without burning.
Grill vegetables at medium-high heat - Anywhere from 375 to 400 degrees Fahrenheit. Hotter temperatures will char the outside of your vegetables before they're cooked through on the inside.
Only cook your zucchini long enough to get good grill marks - About 2 minutes per side. Zucchini cooks quickly and can technically be eaten raw, so there's no need to leave it on the grill for a long time. Grilling for too long will make it soggy and mushy.
Frequently asked questions
Yes, cooked zucchini is a great addition to summer salad and can be added warm or room temperature.
I prefer to cut zucchini in half lengthwise for easy grilling. If your zucchini is very large, it could be quartered into spears. Long zucchini pieces are easier to maneuver on the grill and are less likely to fall through the grill grates. Zucchini is easily sliced into bite size pieces after grilling.
Summer squash, bell pepper, asparagus, onion, and eggplant are great additions to a grilled vegetable salad.
Zucchini is made of over 90% water, so when it's overcooked it will become soggy and mushy. Grill your zucchini for up to two minutes per side, or until you see grill marks, then remove from the grill. Perfectly grilled zucchini should have a firm texture that's not mushy or soggy.
📖 Recipe
Grilled Zucchini Salad
Ingredients
- 2 medium zucchini
- 2 ears of corn, husks and silks removed
- ⅓ cup (65 g) vegetable oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 head romaine lettuce, chopped
- ½ small red onion, thin sliced
- 4 ounces (113 g) crumbled feta cheese
Instructions
- Preheat grill to medium-high heat, about 375 to 400℉. If needed, clean grill grates.
- Meanwhile, slice zucchini in half lengthwise and place on a sheet pan or tray with corn cobs.
- In a small bowl, whisk together vegetable oil, red wine vinegar, dijon mustard, oregano, salt, and red pepper flakes. Brush vegetables on all sides with about half of the prepared dressing, reserving the rest for later.
- Wipe grill grates lightly with oil, then place zucchini and corn perpendicular across the grill grate. Cook zucchini for about 2 minutes per side, or until they have nice grill marks. Cook corn until darker spots appear, rotating as needed, about 2 to 3 minutes per side.
- Transfer vegetables to a cutting board. Slice zucchini into bite size pieces and carefully cut corn kernels from the cobs.
- In a large bowl, add romaine lettuce, onion, feta cheese, zucchini, and corn. Top with reserved dressing and toss to coat. Serve immediately.
Recommended Equipment
Notes
- Make ahead: If serving salad later, store grilled veggies, salad, and dressing separately until ready to serve. Salad will begin to wilt when topped with warm veggies and dressing.
- Storage: Leftover salad (without dressing) will keep in the refrigerator for 2-3 days.
- Dressing sub: Prepared vinaigrette dressing can be substituted with about ½ cup of your favorite bottled oil-based salad dressing.
Comments
No Comments