This zucchini salad recipe with corn and tomatoes is tossed in a zesty lemon dressing and makes for the ultimate summer dish! It’s fresh, healthy, and super easy to make.

 

Easy Grilled Zucchini Salad

Savor the bright and fresh flavors of summer with this Grilled Zucchini Salad. It features tender, charred zucchini slices combined with sweet corn kernels, juicy tomatoes, cheese, and a light, zesty dressing that brings it all together in a mix of color and taste.

With zucchini season underway, this salad is calling your name! Grilling is the best way to get juicy, tender-crisp zucchini, and it tastes so, so good with the other veggies in here. Everything is charred to perfection in this flavorful vegetarian dish.

Perfect for picnics, barbecues, or light lunches, this zucchini salad highlights the best of fresh produce and is sure to impress your family and friends. Tossed in a quick and easy homemade lemon garlic dressing, this vibrant salad can be topped with crumbled cheese or enjoyed as a delicious vegan option.

Recipe Ingredients

Get ready to make a side dish perfect for the warmer months! Please grab the following fresh ingredients you’ll need to make this vibrant and flavorful zucchini salad.

For the Grilled Vegetables

• Zucchini – Slice your zucchini into crescent shapes, about 1/2-inch thick. Yellow squash or eggplant can make good substitutes.
• Cherry Tomatoes – The tomatoes provide a juicy sweetness to the salad. Grape tomatoes or chopped Roma tomatoes are also okay to use.
• Corn Kernels – The corn adds a sweet, crisp texture and a bit of charred flavor from grilling.
• Arugula – Peppery arugula gives the salad a slightly bitter note that complements the grilled vegetables, but baby spinach or mixed salad greens will work.
• Olive Oil – Used to coat the vegetables. Avocado oil or grapeseed oil are great alternatives.
• Salt and Fresh Ground Black Pepper – Kosher salt is okay to use.

Lemon Dressing Ingredients

• Olive Oil – This is the base of the dressing. You could also use extra virgin olive oil.
• Lemon Juice – Use fresh lemon juice for the zestiest flavor.
• Minced Garlic – You’ll need a clove of fresh garlic. A 1/4 teaspoon of garlic powder will also work.
• Dried Oregano – Feel free to use any other dried herb of your choosing instead.
• Crumbled Goat Cheese – You could also use salty feta or bleu cheese if you’d like.

How to Make Grilled Zucchini Salad

Using lots of zucchini, this recipe is a great way to showcase fresh, seasonal vegetables. This salad is not only easy to make but also the perfect potluck dish! Let’s walk through the steps to create this delicious and vibrant side dish.

Grill the zucchini. Preheat an outdoor grill to medium-high, about 425˚F. Brush the grill grates with oil. Drizzle olive oil over the sliced zucchini and season with salt and pepper. Grill the zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.

Prepare the veggies. While your zucchini is grilling, grab a grill pan and combine sliced tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.

Grill. Set the grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred, about 2 minutes. Or, if you have any leftover grilled corn, use that instead.

Make the dressing. In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper.

Toss the salad. To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat it with salad dressing.

Serve. Top with crumbled cheese, if desired, and enjoy!

Serving Suggestions

You can serve your salad as a main dish or with your favorite protein – chicken, fish – or make it a healthy side for your best vegetarian recipes. Here are some of my favorite things to serve it with:

• Chicken Breasts: These juicy Stove Top Chicken Breasts are an explosion of savory flavor! They’re a classic, pan-seared chicken masterpiece.
• Steak: For a full-course meal made entirely on the grill, pair this zucchini salad with my easy Grilled Flank Steak. It’s made with a creamy and delicious avocado chimichurri sauce.
• Hummus Dip: Serve your salad with a summery appetizer like my Avocado Hummus Dip! It goes great with pita chips, crackers, raw vegetables, and more.
• Cocktails: Nothing gets me in the summer mood like a homemade cocktail. This salad pairs so well with my 2-ingredient Red Wine Bambus Cocktail.

How to Store Leftovers

You can store this zucchini salad in an airtight container, refrigerated, for 3-4 days. If you expect to have leftovers, I recommend garnishing with cheese as you go instead of sprinkling it over the entire salad. The salad will last longer without the cheese.

More Zucchini Recipes

• Cheesy Zucchini Casserole
• Creamy Ricotta Zucchini Noodles
• Baked Garlic Parmesan Zucchini Chips

ENJOY!