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Grilled Zucchini Salad with charred corn and sweet peppers! Dressed in a herby lemon dressing that brightens. Top it off with a handful of crumbled feta cheese and this is seriously going to be the only salad you’ll want ALL SUMMER LONG!
It’s grilling season!
And we’re making the most flavorful grilled zucchini salad loaded with charred corn and sweet peppers.
It’s as easy as tossing all the veggies on an outdoor grill and making a lemony dressing with dried or fresh herbs. That herby lemon dressing and salty feta at the end make this salad POP.
Ingredients for grilled zucchini salad recipe:
- Zucchini: You can also use other vegetables like asparagus or yellow squash if you don’t want to use zucchini or if you want a medley of vegetables. Wedges are best to grill because they balance well on the outdoor grill grates or an indoor grill pan.
- Sweet Peppers: I like to use mini peppers. Spritz with avocado oil and toss them on the grill! You can also use a large red or orange bell pepper, just be sure to cut it into 4 pieces so that it grills more evenly. Feel free to swap the peppers for cherry tomatoes if you prefer
- Corn: I leave the corn on the cob and just grill it up! Use frozen roasted corn that’s been defrosted if you’d like.
- Arugula: I like the peppery flavor of arugula with the sweet corn and peppers.
- Crumbled Feta: I love adding salty feta to salads with corn and sweet peppers because it really make all the flavors pop. Feel free to use crumbled goat cheese or another kind of cheese if you aren’t a fan of feta.
- Oil: I use avocado oil in the marinade because it’s a high heat oil that allows you to toss the veggies right onto the grill. I also oil the grates with avocado oil. For the dressing, I use extra-virgin olive oil.
- Lemon Juice: Fresh lemons are a must! We’ll use a squeeze to marinate the zucchini and the rest goes into the herby lemon dressing. Feel free to add in lemon zest as well if you’d like an even bigger punch of lemon.
- Seasonings: You’ll need red pepper flakes, minced garlic, dried oregano, dried thyme, salt and black pepper for this recipe. We’ll start by marinating the zucchini in lemon juice, minced garlic, and red pepper flakes. Brush or rub all over and let the zucchini hang out while you preheat the grill. Feel free to add additional fresh herbs to the salad bowl – fresh mint leaves, basil, or even parsley
- Shallots: I mince up a knob of shallot and add it to the dressing ingredients. Shallots ares sweeter than onions and they add all of the flavor without the bite!
- Honey: Adds sweetness and balances out the tart lemon juice in the dressing.
- Dijon Mustard: adds flavor to the dressing, it also emulsifies it so the salad dressing doesn’t separate.
Other Zucchini Recipes
- Corn and Zucchini Saute
- Best Homemade Zucchini Bread
- Lentil Stuffed Zucchini Boats
- Zucchini Corn Chowder
- Whole Wheat Pancakes with Chocolate Chips
Other Summer Salad Recipes
- Shrimp Salad with Honey Mustard Vinaigrette
- Street Corn Pasta Salad
- Falafel Salad
- Refreshing Cucumber and Shrimp Salad
- Blackened Chicken Salad with Feta and Watermelon
Grilled Zucchini Salad
Grilled Zucchini Salad with charred corn and sweet peppers! Dressed in a herby lemon dressing that brightens. Top it off with a handful of crumbled feta cheese and this is seriously going to be the only salad you'll want ALL SUMMER LONG!
Equipment
Ingredients
Salad:
- 1 teaspoon lemon juice fresh is best
- 1 teaspoon garlic minced
- salt and pepper
- Avocado oil
- ¼ teaspoon red pepper flakes
- 2 medium zucchini cut into 4 long wedges (lengthwise)
- 2-3 whole ears of corn shucked
- 8-10 mini peppers or 1 large red pepper, quartered
- 2 handfuls fresh arugula
- ½ cup crumbled feta cheese
Dressing:
- 3 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon shallot minced
- 1 tablespoon honey
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- MARINATE: Add a tablespoon of avocado oil to a small bowl with the lemon juice, minced garlic and a large pinch of salt, pepper and red pepper flakes. Place the zucchini on a baking sheet, and pour this marinade over the wedges. Toss and massage with your hands to coat evenly. Let zucchini sit while you preheat the grill.1 teaspoon lemon juice, 1 teaspoon garlic, salt and pepper, Avocado oil, ¼ teaspoon red pepper flakes, 2 medium zucchini
- GRILL: Heat an indoor or outdoor grill to 450ºF. When hot, clean the grates, then oil them with the avocado oil. Place the corn on the grill first and start grilling until the corn chars to your liking on all sides. Add the zucchini and peppers when the corn is halfway done, cooking the peppers and zucchini for roughly 3 minutes flipping as needed to grill evenly. The zucchini shouldn’t be mushy! Remove everything to a baking sheet.2-3 whole ears of corn, 8-10 mini peppers
- DRESSING: Combine the ingredients for the dressing in a mason jar, along with a big pinch of kosher salt and black pepper. Cover and shake. Taste and adjust with salt, pepper, and honey as needed.3 tablespoons olive oil, 4 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 tablespoon shallot, 1 clove garlic, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 tablespoon honey
- CHOP: Chop the zucchini into small pieces, remove the corn from the ears and chop the peppers into bite sized pieces. Add a bed of arugula to the serving dish, top with corn, zucchini, peppers, and drizzle with roughly ¼ of the dressing. Toss and top with feta. Taste and adjust with more dressing as desired.2 handfuls fresh arugula, ½ cup crumbled feta cheese
Nutrition
Calories: 210kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Fiber: 4g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
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