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

Author: Gaby Dalkin
5 from 1 vote
When zucchini and tomato hit their peak in late summer, you'll want to make this every weekend!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2 people


For the Salad

  • 2-3 cups market lettuce
  • 1 pound assorted summer squash
  • ½ cup heirloom cherry tomatoes halved
  • cup crumbled goat cheese
  • fresh basil
  • fresh mint

For the Balsamic Vinaigrette

  • 1 garlic clove finely minced
  • ½ shallot finely minced
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • 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 ½ 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.


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

Nutrition Information

Calories: 417kcal | Carbohydrates: 16g | Protein: 11g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 282mg | Potassium: 843mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1394IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


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