Grilled Zucchini Salad Recipe

This Grilled Zucchini Salad isn’t just another recipe in my collection; it’s a summer staple, a dish that has consistently earned rave reviews at our family table. From impromptu weeknight dinners to sunny weekend barbecues, this salad has a magical way of disappearing quickly, leaving behind satisfied smiles and requests for seconds. What I love most is its simplicity – fresh, vibrant ingredients transformed by the smoky char of the grill into something truly special. The tender zucchini, kissed by fire, paired with the bright, tangy dressing and the creamy feta cheese, is a flavor explosion in every bite. Even my kids, who can be zucchini-skeptical, are enthusiastic fans, and that’s a testament to how delicious and approachable this salad truly is. It’s healthy, it’s flavorful, and it’s incredibly easy to make – everything I look for in a perfect summer dish. Let me share with you the secrets to making this family-favorite Grilled Zucchini Salad, so you can bring a taste of summer sunshine to your own table.

Ingredients

To create this vibrant and flavorful Grilled Zucchini Salad, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in the overall taste and texture of the dish. Here’s a detailed breakdown of what you’ll need and why each ingredient is important:

• Zucchini: 4 medium zucchini, about 1.5 pounds total. Zucchini is the star of this salad, offering a mild, slightly sweet flavor that is beautifully enhanced by grilling. Look for firm, dark green zucchini without blemishes. Smaller to medium-sized zucchini tend to be less seedy and have a better texture. Choosing Organic Zucchini: Opting for organic zucchini is a great choice, especially as zucchini skin is consumed. Organic farming practices minimize exposure to synthetic pesticides and herbicides, ensuring a cleaner and healthier ingredient for your salad. If organic isn’t available, be sure to wash your zucchini thoroughly under running water before preparing. Variety of Zucchini: While green zucchini is most common, consider using a mix of green and yellow zucchini (summer squash) for a more visually appealing salad. Yellow squash has a similar flavor profile and grilling characteristics to green zucchini, adding a touch of color and variety.
• Olive Oil: 1/4 cup, plus more for brushing. Extra virgin olive oil is essential for both grilling the zucchini and creating the dressing. Its rich flavor and healthy fats contribute significantly to the salad’s taste and nutritional value. Quality of Olive Oil: Invest in good quality extra virgin olive oil. The flavor difference is noticeable, and a high-quality oil will enhance the overall taste of your salad. Look for olive oils that are cold-pressed and have a fruity or peppery aroma. Infused Olive Oils: For an extra layer of flavor, consider using an infused olive oil, such as lemon-infused or garlic-infused olive oil, for brushing the zucchini before grilling. This will impart a subtle but delicious flavor boost.
• Red Onion: 1/2 medium red onion, thinly sliced. Red onion adds a pungent and slightly sweet bite to the salad, providing a counterpoint to the mild zucchini. Thinly sliced red onion is crucial for ensuring it softens slightly and its flavor mellows without being overpowering. Soaking Red Onion (Optional): If you prefer a milder red onion flavor, you can soak the sliced red onion in cold water for about 10-15 minutes. This helps to reduce its sharpness and makes it more palatable in raw salads. Drain the onion thoroughly before adding it to the salad. Shallots as a Substitute: For a milder and slightly sweeter alternative to red onion, consider using shallots. Thinly sliced shallots offer a delicate onion flavor that complements zucchini beautifully.
• Feta Cheese: 4 ounces, crumbled. Feta cheese provides a salty, tangy, and creamy element to the salad. Its briny flavor pairs wonderfully with grilled vegetables and the bright dressing. Types of Feta: There are different types of feta cheese available, including sheep’s milk feta, goat’s milk feta, and cow’s milk feta. Sheep’s milk feta is considered the most traditional and has a richer, tangier flavor. Goat’s milk feta is milder and creamier. Cow’s milk feta is the mildest and often the most readily available. Choose the type of feta that suits your taste preference. Vegan Feta Alternatives: For a vegan version of this salad, use a plant-based feta alternative. There are several brands of vegan feta available made from ingredients like tofu, almonds, or cashews. These vegan feta alternatives offer a similar salty and crumbly texture to traditional feta.
• Fresh Mint: 1/4 cup, chopped. Fresh mint adds a refreshing coolness and herbaceous aroma to the salad. Its bright, slightly sweet flavor complements the zucchini and feta perfectly. Other Fresh Herbs: While mint is a classic choice, you can also experiment with other fresh herbs like basil, parsley, or dill. Basil offers a peppery and slightly sweet flavor, parsley provides a fresh and clean taste, and dill adds a slightly lemony and anise-like note. A combination of mint and basil can be particularly delicious. Dried Herbs (Substitution): In a pinch, you can use dried mint, but the flavor will be less vibrant. Use about 1 teaspoon of dried mint for every tablespoon of fresh mint. Rehydrate dried mint by soaking it in a little warm water for a few minutes before adding it to the salad to help release its flavor.
• Pine Nuts or Toasted Almonds (Optional): 1/4 cup, toasted. Nuts add a delightful crunch and nutty flavor to the salad. Pine nuts and toasted almonds are excellent choices that complement the other ingredients. Toasting Nuts: Toasting nuts enhances their flavor and texture. To toast pine nuts or almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until lightly browned. Watch them carefully as they can burn quickly. Other Nut/Seed Options: If you don’t have pine nuts or almonds, you can use other nuts or seeds like walnuts, pecans, pumpkin seeds (pepitas), or sunflower seeds. Each will add a unique flavor and texture to the salad.

For the Lemon Vinaigrette:

• Lemon Juice: 1/4 cup, freshly squeezed. Fresh lemon juice provides the essential acidity and brightness to the vinaigrette, balancing the richness of the olive oil and the saltiness of the feta. Fresh vs. Bottled Lemon Juice: Always use freshly squeezed lemon juice for the best flavor. Bottled lemon juice often has a less vibrant and sometimes slightly bitter taste. Lime Juice Alternative: For a slightly different flavor profile, you can substitute lime juice for lemon juice. Lime juice will add a similar acidity but with a slightly more tropical and zesty flavor.
• Olive Oil: 1/2 cup, extra virgin. As with the olive oil for grilling, using high-quality extra virgin olive oil in the vinaigrette is crucial for flavor. Emulsifying the Vinaigrette: To create a well-emulsified vinaigrette (where the oil and lemon juice are combined and don’t separate), slowly whisk the olive oil into the lemon juice in a steady stream. Alternatively, you can combine the lemon juice and olive oil in a jar, seal the lid tightly, and shake vigorously until emulsified.
• Dijon Mustard: 1 teaspoon. Dijon mustard adds a subtle tang and helps to emulsify the vinaigrette, preventing it from separating. Types of Dijon Mustard: There are different types of Dijon mustard available, from smooth to grainy. Smooth Dijon mustard is generally preferred for vinaigrettes as it blends seamlessly. Whole Grain Mustard Alternative: For a chunkier vinaigrette with a more pronounced mustard flavor, you can use whole grain mustard.
• Honey or Maple Syrup: 1 teaspoon (optional). A touch of sweetness balances the acidity of the lemon juice and the pungency of the mustard. Honey or maple syrup works well. Agave Nectar or Sugar Alternatives: If you don’t have honey or maple syrup, you can use agave nectar or a pinch of sugar as a sweetener. Adjust the amount of sweetener to your taste preference.
• Garlic: 1 clove, minced. Fresh garlic adds a pungent and aromatic flavor to the vinaigrette. Garlic Paste or Powder (Substitutions): In a pinch, you can use garlic paste or garlic powder. Use about 1/2 teaspoon of garlic paste or 1/4 teaspoon of garlic powder for each clove of fresh garlic. Fresh garlic is always preferred for the most vibrant flavor.
• Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Use sea salt or kosher salt for best flavor. Freshly ground black pepper is also recommended. Seasoning Tips: Season the vinaigrette gradually, tasting as you go. Start with a pinch of salt and pepper and add more until the flavor is balanced and delicious. Remember that feta cheese is already salty, so be mindful of the overall salt level of the salad.

Instructions

Making this Grilled Zucchini Salad is straightforward and rewarding. Follow these step-by-step instructions to create a delicious and impressive dish:

1. Prepare the Zucchini: Wash the zucchini thoroughly under cold running water and pat them dry with a clean kitchen towel or paper towels. Trim off the ends of each zucchini. Slice the zucchini lengthwise into planks about 1/4 to 1/2 inch thick. Slicing Technique: Slicing the zucchini lengthwise into planks provides a larger surface area for grilling, resulting in more char marks and a better texture. Ensure the slices are not too thin, or they may become too soft and fall apart on the grill. If they are too thick, they may not cook through properly before getting charred. Using a Mandoline (Optional): For perfectly uniform zucchini slices, you can use a mandoline slicer. Exercise caution when using a mandoline and always use the safety guard to protect your fingers.
2. Prepare the Red Onion and Mint: Peel the red onion and thinly slice it. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10-15 minutes, then drain and pat dry. Wash the fresh mint, pat it dry, and finely chop it. Set aside both the red onion and chopped mint. Herb Preparation Timing: Prepare the mint and red onion while the grill is preheating and the zucchini is being prepared. This ensures that all components are ready when needed and the herbs stay fresh.
3. Make the Lemon Vinaigrette: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and black pepper. Whisk vigorously until the vinaigrette is well emulsified and creamy. Taste and adjust seasoning as needed. Vinaigrette Resting Time (Optional): For the flavors to meld together even further, you can prepare the vinaigrette ahead of time and let it sit at room temperature for about 30 minutes before using. This allows the flavors to deepen and become more harmonious. Making Vinaigrette Ahead of Time: The vinaigrette can be made up to a day in advance and stored in an airtight container in the refrigerator. Bring it to room temperature and whisk again before using.
4. Preheat the Grill: Preheat your grill to medium-high heat. Whether you are using a gas grill or charcoal grill, ensure it’s hot enough to create nice char marks on the zucchini without burning it. Clean the grill grates with a grill brush and lightly oil them to prevent sticking. Grill Temperature Check: You can check if your grill is at medium-high heat by holding your hand about 4-5 inches above the grates. You should be able to keep your hand there for about 4-5 seconds before it becomes too hot. Charcoal Grill Preparation: If using a charcoal grill, light the charcoal and allow it to burn until it is covered with white ash and the flames have died down. This indicates that the grill is ready for cooking.
5. Grill the Zucchini: Brush both sides of the zucchini planks with olive oil and season lightly with salt and pepper. Place the zucchini planks on the hot grill grates in a single layer. Grill for 2-3 minutes per side, or until they are tender-crisp and have nice grill marks. Avoid overcrowding the grill; work in batches if necessary to ensure even grilling. Grilling Time Adjustments: Grilling time may vary depending on the thickness of the zucchini slices and the heat of your grill. Keep a close eye on the zucchini and adjust grilling time as needed. You want them to be tender but still have a slight bite. Preventing Sticking: Oiling the grill grates and brushing the zucchini with olive oil helps to prevent sticking. If the zucchini starts to stick, gently lift it with a spatula instead of forcing it.
6. Assemble the Salad: In a large bowl, combine the grilled zucchini, sliced red onion, and crumbled feta cheese. Pour the lemon vinaigrette over the salad and gently toss to combine, ensuring all ingredients are lightly coated with the dressing. Gentle Tossing: Toss the salad gently to avoid breaking the grilled zucchini and crumbling the feta cheese too much. Use your hands or salad tongs for gentle mixing. Adding Mint Just Before Serving: Add the chopped fresh mint to the salad just before serving. This helps to preserve its fresh flavor and vibrant green color. Optional Nuts or Seeds: If using pine nuts or toasted almonds, sprinkle them over the salad just before serving for added crunch and flavor.
7. Serve Immediately or Chill: This Grilled Zucchini Salad is delicious served immediately while the zucchini is still slightly warm from the grill, or it can be chilled in the refrigerator for later. If chilling, the flavors will meld together even more. Serving Temperature: Serve the salad at room temperature or slightly chilled, depending on your preference. Avoid serving it ice cold, as this can dull the flavors. Garnishing (Optional): Garnish the salad with extra feta cheese crumbles, fresh mint sprigs, or a drizzle of olive oil before serving for a more elegant presentation.

Nutrition Facts

(Estimated, per serving, based on typical ingredients and serving size)

• Servings: Approximately 6 servings
• Calories per serving: Approximately 250-300 calories

Detailed Breakdown (Approximate per serving):

• Calories: 250-300 kcal
• Total Fat: 20-25g
  • Saturated Fat: 6-8g
  • Monounsaturated Fat: 12-15g
  • Polyunsaturated Fat: 2-3g
• Cholesterol: 30-40mg
• Sodium: 400-500mg (depending on feta and salt added)
• Total Carbohydrates: 10-12g
  • Dietary Fiber: 3-4g
  • Sugars: 5-7g
• Protein: 8-10g

Nutritional Highlights:

• Good Source of Healthy Fats: Primarily from olive oil and feta cheese, providing monounsaturated and some polyunsaturated fats, beneficial for heart health.
• Moderate Protein: Feta cheese contributes a decent amount of protein, essential for satiety and muscle maintenance.
• Rich in Vitamins and Minerals: Zucchini is a good source of Vitamin C, Vitamin B6, and potassium. Olive oil and lemon juice provide antioxidants.
• Fiber-Rich: Zucchini and red onion contribute dietary fiber, promoting digestive health and satiety.
• Relatively Low in Carbohydrates: Suitable for those watching carbohydrate intake, especially compared to grain-based salads.

Note: These are estimations and can vary based on specific ingredients used, portion sizes, and brands. For precise nutritional information, use a nutrition calculator app or website and input the exact ingredients and quantities you use in your recipe. Consider factors like the type of feta cheese (fat content varies) and the amount of olive oil used in both grilling and dressing.

Preparation Time

• Prep Time: 20 minutes (including chopping vegetables, making dressing)
• Cook Time (Grilling): 10-15 minutes (depending on grill and zucchini thickness)
• Total Time: 30-35 minutes

Time Breakdown:

• Vegetable Preparation (Zucchini, Red Onion, Mint): 10 minutes. This includes washing, trimming, slicing zucchini, peeling and slicing red onion, and chopping mint. Efficient knife skills can speed up this process.
• Dressing Preparation: 5 minutes. Whisking together the vinaigrette ingredients is quick and easy. Making it ahead of time can save time on the day of serving.
• Grill Preheat Time: 5-10 minutes. Allowing the grill to reach the correct temperature is crucial for proper grilling. Gas grills typically preheat faster than charcoal grills.
• Grilling Time: 10-15 minutes. Grilling the zucchini in batches, ensuring each batch gets proper grill marks and cooks through, takes about 10-15 minutes in total.
• Assembly Time: 5 minutes. Tossing the grilled zucchini with red onion, feta, and dressing is a quick final step.

Tips to Speed Up Preparation:

• Make the Vinaigrette Ahead: Prepare the lemon vinaigrette up to a day in advance and store it in the refrigerator.
• Pre-chop Vegetables (Partially): You can wash and trim the zucchini and peel the red onion ahead of time and store them in the refrigerator. Slice them just before grilling to maintain freshness.
• Efficient Grilling: Ensure your grill is properly preheated and use a clean, oiled grill grate to prevent sticking and ensure efficient grilling. Work in batches if necessary to avoid overcrowding the grill.
• Utilize Kitchen Tools: A mandoline slicer can speed up zucchini slicing for uniform planks (use caution and safety guard).

How to Serve Grilled Zucchini Salad

This versatile Grilled Zucchini Salad can be served in numerous ways, making it perfect for various occasions. Here are some serving suggestions:

• As a Side Dish:
  • BBQs and Cookouts: A refreshing and healthy side to grilled meats like chicken, steak, burgers, or fish.
  • Summer Dinners: Complements lighter main courses such as grilled chicken breast, baked salmon, or vegetarian pasta dishes.
  • Potlucks and Picnics: Travels well and is a crowd-pleaser. Prepare the salad and dressing separately and combine just before serving if possible to keep zucchini fresh.
  • Weeknight Dinners: A quick and easy side to add vibrant flavor and vegetables to any simple meal.
• As a Light Lunch or Main Course (with additions):
  • Add Protein: Top with grilled chicken, shrimp, chickpeas, or white beans to make it a more substantial and protein-rich lunch or light dinner.
  • Grain Bowl Base: Serve over a bed of quinoa, couscous, or farro to create a hearty and balanced grain bowl meal.
  • With Bread: Serve alongside crusty bread or pita bread for dipping up the delicious dressing and enjoying with the salad.
  • Stuffed into Pita Pockets: Combine the salad with hummus or tzatziki and stuff into warm pita pockets for a flavorful vegetarian sandwich.
• Serving Occasions:
  • Casual Gatherings: Perfect for backyard barbecues, pool parties, and casual get-togethers with friends and family.
  • Summer Celebrations: Ideal for summer holidays like Memorial Day, 4th of July, and Labor Day.
  • Potlucks and Bring-a-Dish Events: A flavorful and healthy contribution that is always appreciated.
  • Weeknight Meals: Quick and easy enough for a regular weeknight dinner.
  • Elegant Dinners: Can be elevated for a more formal dinner party by arranging the salad artfully on a platter and garnishing with extra feta and herbs.
• Temperature Considerations:
  • Warm: Serve immediately after grilling for a slightly warm and smoky salad.
  • Room Temperature: Allow to cool slightly and serve at room temperature for a balanced flavor profile.
  • Chilled: Chill in the refrigerator for a refreshing cold salad, especially enjoyable on hot days. Flavors meld together even more as it chills.

Additional Tips for the Best Grilled Zucchini Salad

Here are five helpful tips to elevate your Grilled Zucchini Salad and ensure it’s a success every time:

1. Don’t Overcrowd the Grill: When grilling the zucchini, make sure not to overcrowd the grill grates. Grilling in batches allows for proper airflow and heat circulation, resulting in better char marks and even cooking. Overcrowding steams the zucchini instead of grilling it, leading to a less desirable texture and flavor.
2. Control the Grill Heat: Medium-high heat is ideal for grilling zucchini. If the heat is too high, the zucchini may burn on the outside before it cooks through. If the heat is too low, it may become mushy and not develop nice grill marks. Adjust your grill temperature as needed and keep a close eye on the zucchini while grilling.
3. Season Generously: Don’t be shy with seasoning! Season the zucchini with salt and pepper before grilling to enhance its natural flavor. Taste the vinaigrette and adjust seasoning as needed. Feta cheese is salty, so be mindful of the overall salt level, but ensure each component is well-seasoned for a balanced and flavorful salad.
4. Add a Touch of Sweetness (Optional): A small amount of sweetness in the vinaigrette, from honey, maple syrup, or even a pinch of sugar, can balance the acidity of the lemon juice and the tanginess of the Dijon mustard. This touch of sweetness enhances the overall flavor profile and complements the zucchini and feta. Adjust the amount of sweetener to your personal preference.
5. Make it Ahead (Partially): While best served fresh, you can prepare components of the salad ahead of time to save time on the day of serving. The lemon vinaigrette can be made up to a day in advance and stored in the refrigerator. You can also slice the red onion and chop the mint ahead of time. Grill the zucchini and assemble the salad closer to serving time for the best texture and freshness.

Frequently Asked Questions (FAQ)

Q1: Can I make this salad ahead of time?

A: Yes, you can prepare certain components ahead of time. The lemon vinaigrette can be made up to a day in advance and stored in the refrigerator. You can also slice the red onion and chop the mint ahead. However, it’s best to grill the zucchini and assemble the salad closer to serving time for the best texture. If you need to make the entire salad ahead, the zucchini may soften slightly, but it will still taste delicious. Store it in an airtight container in the refrigerator.

Q2: Can I use a different type of cheese instead of feta?

A: Absolutely! While feta is a classic pairing with zucchini and lemon, you can substitute it with other cheeses based on your preference. Goat cheese offers a creamy and tangy alternative, while crumbled ricotta salata provides a firmer and saltier option. Fresh mozzarella balls (bocconcini), halved or quartered, can also be a delicious creamy addition. Parmesan shavings or grilled halloumi (added in chunks after grilling) are other flavorful choices.

Q3: I don’t have a grill. Can I still make this salad?

A: Yes, you can still enjoy a version of this salad without a grill. You can roast the zucchini in the oven at 400°F (200°C) for about 15-20 minutes, or until tender-crisp and slightly browned. Alternatively, you can use a grill pan on your stovetop to achieve grill marks. Sautéing zucchini in a skillet with a bit of olive oil until tender and slightly browned is another stovetop option, although it won’t have the same smoky flavor as grilling.

Q4: Can I add other vegetables to this salad?

A: Definitely! This salad is very versatile, and you can easily add other grilled or fresh vegetables. Grilled bell peppers (red, yellow, or orange), grilled eggplant slices, grilled corn kernels, or cherry tomatoes (halved or grilled) would all be delicious additions. Fresh cucumber slices or baby spinach can also be added for extra freshness and nutrients.

Q5: Is this salad vegetarian and can it be made vegan?

A: Yes, this Grilled Zucchini Salad is naturally vegetarian. To make it vegan, simply substitute the feta cheese with a plant-based feta alternative or omit the cheese altogether. There are several brands of vegan feta available made from tofu, almonds, or cashews. Ensure that if you are using honey in the vinaigrette, you substitute it with maple syrup or agave nectar to make the dressing vegan as well.

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