Summer produce season is peak cooking season in my house, and zucchini is absolutely at the top of my list right now. There is something so satisfying about throwing this veggie on a hot grill and watching it transform into something smoky and tender, and that is exactly the magic happening in this Grilled Zucchini Salad. If you are already obsessed with firing up the grill (same), you need to try the Grilled Corn and Zucchini Salad for another zucchini-forward option, and the Grilled Summer Squash with Feta is basically a forever staple around here too. And if you want a full spread of inspiration before you even light the grill, bookmark 21 Best Grilled Vegetables and Grilled Salads because it covers every angle of summer grilling you could ever need.
Table of Contents
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.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Grilled Zucchini Salad
Ingredients
For the Salad
- 2-3 cups market lettuce
- 1 pound assorted summer squash
- ½ cup heirloom cherry tomatoes halved
- ⅓ 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
- ⅛ cup balsamic vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
This salad looks delicious! I don't eat enough salads, which needs to change!
This is summer perfection on a plate.