Description
Grilled Zucchini Salad with Corn and Tomatoes is a vibrant and refreshing summer dish featuring smoky grilled zucchini and corn combined with juicy cherry tomatoes, fresh herbs, and a tangy lemon-herb vinaigrette. This light yet satisfying salad is perfect as a side for grilled meats or as a vegetarian main course, served warm, chilled, or at room temperature.
Ingredients
Vegetables
- 2 medium zucchinis, sliced lengthwise or into thick rounds
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
Herbs and Cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Prepare the vegetables: Slice the zucchinis lengthwise or into thick rounds. Husk the corn and set aside.
- Season the vegetables: Lightly brush the zucchini slices and corn with olive oil. Sprinkle with salt and black pepper evenly.
- Preheat the grill: Heat your grill to medium-high to ensure the vegetables cook evenly with nice grill marks.
- Grill the zucchini: Place the zucchini slices on the grill and cook until tender with visible grill marks, about 3-4 minutes per side.
- Grill the corn: Place the ears of corn on the grill, rotating occasionally until lightly charred on all sides, approximately 8-10 minutes.
- Cool and prep grilled vegetables: Remove the grilled zucchini and corn from the grill. Allow them to cool slightly before handling to avoid burning.
- Cut vegetables: Cut the corn kernels off the cob and chop the grilled zucchini into bite-sized pieces.
- Combine salad ingredients: In a large bowl, add the zucchini pieces, corn kernels, cherry tomatoes, red onion slices, chopped basil, parsley, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
- Toss and serve: Pour the dressing over the salad and toss gently to combine all flavors. Serve warm, at room temperature, or chilled according to preference.
Notes
- Add avocado, chickpeas, or grilled peppers for extra texture and flavor variations.
- Replace feta cheese with goat cheese or mozzarella for a different dairy option.
- For added protein, include grilled chicken, shrimp, tofu, or steak.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or gently warm the grilled vegetables before serving if preferred.
- You can substitute yellow squash for zucchini or use both together.
- Frozen corn can be thawed and grilled as an alternative to fresh corn.
- Grilling larger tomatoes or halves briefly adds a smoky flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
