Grilled Zucchini Salad

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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! So there’s a Grilled Zucchini Salad to celebrate!

Grilled Zucchini Salad

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!

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 ☺


Grilled Zucchini Salad

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Course Salad


For the Salad

  • 2-3 cups market lettuce
  • 1 pound assorted summer squash
  • 1/2 cup heirloom cherry tomatoes halved
  • 1/3 cup crumbled goat cheese
  • fresh basil
  • fresh mint

For the Balsamic Vinaigrette

  • 1 garlic clove finely minced
  • 1/2 shallot finely minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • Kosher salt and freshly cracked black pepper to taste


  • Prepare an indoor or outdoor grill over medium high heat.
  • To make the dressing, combine all the ingredients in a small bowl and whisk together until evenly combined. Dress the salad with 1/2 of the vinaigrette and taste. Add more vinaigrette if needed otherwise reserve the remaining vinaigrette for a later use.
  • Cut summer squash into 1 inch pieces. Brush the summer squash with olive oil and season with salt and pepper. Grill for 3-4 minutes on each side until grill marks are present. Remove from the grill and brush the grilled zucchini with a bit of the balsamic vinaigrette. Set aside.
  • On a platter, arrange the lettuce, grilled squash, cherry tomatoes and herbs. Top with the goat cheese and drizzle with the balsamic vinaigrette. Serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


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