Grilled Zucchini Salad

Zucchini is having a moment. It’s that time of year when it’s literally coming out of everyone ears. Not mine because I have a black thumb and can’t keep a garden to save my life… but everyone else I know is rocking the zucchini like whoa! We already made the raw summer salad, and now there’s a Grilled Zucchini Salad to celebrate!

Why I Love This Recipe

And if you have a black thumb like me, just grab some at the market and pretend that you grew it. No one will know the difference, promise! This salad calls for beautifully grilled zucchinis, reminiscent of the Thomas Keller's Zucchini served with burrata and pesto. If you're into grilled vegetables in your salad, check out the blueberry and grilled asparagus salad and the grilled summer Cobb salad!

Also – a big thank you to everyone who filled out the What’s Gaby Cooking survey last week!! If you didn’t – there’s still time. you’ll be seeing your requests in the coming months ☺

Until then… ZUCCHINI SALAD FOR EVERYONE!!

Ingredients & Substitutions

For the Salad

• Market Lettuce
• Summer Squash
• Heirloom Cherry Tomatoes
• Goat Cheese
• Basil
• Mint

For the Balsamic Vinaigrette

• Garlic
• Shallot
• Dijon Mustard
• Olive Oil
• Balsamic Vinegar
• Kosher Salt
• Black Pepper freshly cracked

*For a full list of ingredients and instructions please see recipe card below.

How to Make Grilled Zucchini Salad

Step 1: To make the dressing, combine all the ingredients in a small bowl and whisk together until evenly combined. Dress the salad with ½ of the vinaigrette and taste. Add more vinaigrette if needed otherwise reserve the remaining vinaigrette for a later use.

Step 2: Prepare an indoor or outdoor grill over medium high heat. Cut summer squash into 1 inch pieces. Brush the summer squash with olive oil and season with salt and pepper.

Step 3: Grill for 3-4 minutes on each side until grill marks are present.

Step 4: Remove from the grill and brush the grilled zucchini with a bit of the balsamic vinaigrette. Set aside.

Step 5: On a platter, arrange the lettuce, grilled squash, cherry tomatoes and herbs.

Step 6: Top with the goat cheese and drizzle with the balsamic vinaigrette. Serve immediately.

How to Store Grilled Zucchini Salad

This is best assembled fresh. However, you can store grilled zucchini for 2 days and make salad again. You can also store the vinaigrette for a week in the fridge and use it on everything!!

Tips & Tricks

Feel free to use yellow squash as well. Keep your zucchini on the small side to ensure there aren't too many seeds.

FAQs

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