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Grilled Zucchini Salad

Course: Salad
Author: Gaby


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.