Grilled Zucchini Salad
Brighten up your table with this vibrant and flavorful Grilled Zucchini Salad, a perfect way to showcase summer’s freshest produce. This easy-to-make recipe combines smoky, tender zucchini slices with juicy cherry tomatoes, creamy crumbled feta, and fragrant fresh herbs like parsley and mint. Tied together with a zesty homemade lemon vinaigrette, lightly sweetened with honey and infused with garlic, this salad is bursting with Mediterranean-inspired goodness. Ready in just 25 minutes, it’s ideal as a refreshing side dish or a light, healthy main course. Whether served fresh or chilled, Grilled Zucchini Salad is a crowd-pleaser that’s perfect for backyard barbecues, potlucks, or weeknight dinners. Keywords: grilled zucchini salad, summer salad recipe, healthy side dish, Mediterranean flavors.
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups cherry tomatoes
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 0.25 cup fresh mint
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the zucchini lengthwise into 1/4-inch thick slices.
Brush both sides of the zucchini slices with 1 tablespoon of olive oil, and lightly season them with a pinch of salt and pepper.
Grill the zucchini slices for 3-4 minutes on each side or until they develop nice grill marks and are tender. Remove from the grill and allow to cool slightly.
While the zucchini is cooling, prepare the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Cut the grilled zucchini slices into bite-sized pieces and place them in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl with the zucchini.
Roughly chop the parsley and mint, then add them to the bowl along with the crumbled feta cheese.
Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring the zucchini and tomatoes are evenly coated.
Taste and adjust the seasoning if needed. Serve the salad immediately, or chill it in the refrigerator for up to 1 hour before serving.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
