Grilled zucchini salad is a vibrant, flavorful dish that showcases the best of summer produce. This salad combines perfectly grilled zucchini with fresh vegetables, topped with a zesty dressing, making it an ideal option for light lunches, summer picnics, or as a vegetarian BBQ side dish.
Ingredients
Scale:
4 medium zucchinis, sliced into ½-inch rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 cucumber, diced
½ red onion, thinly sliced
¾ cup feta cheese, crumbled (optional)
¼ cup fresh basil leaves, torn
¼ cup olive oil (for dressing)
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat (about 400°F or 200°C). Make sure the grates are clean and lightly oiled.
In a large bowl, toss the sliced zucchini with olive oil, garlic powder, salt, and black pepper until evenly coated.
Place the zucchini slices on the grill. Cook for 4-5 minutes per side, or until grill marks appear and the zucchini is tender but still crisp. Remove from the grill and let it cool.
In a large bowl, combine the grilled zucchini, cherry tomatoes, red bell pepper, cucumber, red onion, and fresh basil. Gently fold in the crumbled feta cheese, if using.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, and season with salt and pepper to taste.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Transfer the salad to a serving bowl or plate. Enjoy immediately, or refrigerate for up to an hour before serving.
