Grilled Zucchini Salad

5 from 1 vote

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.

Prep Time15

Cook Time8

Total Time23

Servings: servings

Calories: 329kcal

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 degrees Fahrenheit. 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

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.
Leftover salad (without dressing) will keep in the refrigerator for 2-3 days.
Prepared vinaigrette dressing can be substituted with about ½ cup of your favorite bottled oil-based salad dressing.

Nutrition Estimate

Course: Salad, Side Dish

Cuisine: American