Description
This Grilled Zucchini Salad is a vibrant and healthy Mediterranean-inspired dish featuring tender, smoky zucchini slices combined with fresh cherry tomatoes, crumbled feta, and fragrant herbs. Tossed in a tangy balsamic vinaigrette with garlic and Dijon mustard, it’s perfect as a light lunch or a refreshing side for summer meals.
Ingredients
Scale
Zucchini and Vegetables
- 3 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1/2 cup cherry tomatoes, halved
Seasonings and Oils
- 1 tablespoon olive oil (for brushing zucchini)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
Herbs and Cheese
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to ensure it is hot enough to char the zucchini without sticking.
- Prepare Zucchini: Brush the zucchini slices evenly with olive oil, then season them with salt and black pepper on both sides to enhance flavor during grilling.
- Grill Zucchini: Place zucchini slices on the grill and cook for 2 to 3 minutes per side until they are tender and have attractive grill marks; this imparts a smoky flavor.
- Cool and Cut: Remove the grilled zucchini from the grill and allow them to cool slightly before cutting into bite-sized pieces that are easy to eat in the salad.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, extra virgin olive oil, and minced garlic until fully combined and emulsified, creating a flavorful vinaigrette.
- Combine Salad Ingredients: In a large bowl, mix together the grilled zucchini pieces, halved cherry tomatoes, crumbled feta cheese, chopped basil, and parsley to build the salad’s fresh and vibrant base.
- Add Dressing and Toss: Drizzle the prepared dressing over the salad ingredients and gently toss to coat everything evenly without crushing the vegetables or herbs.
- Serve: Serve the salad immediately to enjoy warm or let it chill slightly in the refrigerator if preferred cold, enhancing the flavors and refreshing qualities.
Notes
- You can add grilled corn, chickpeas, or avocado for extra texture and flavor.
- This salad works well served cold or at room temperature.
