Grilled Zucchini Salad

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Grilled Zucchini Salad with Corn, Tomatoes & Arugula

Fresh, vibrant, and bursting with summer flavor, this grilled zucchini salad is the ultimate warm-weather side dish or light meal. Tender charred zucchini, sweet corn, and juicy tomatoes are tossed with peppery arugula and creamy goat cheese, all brought together with a zesty lemon-garlic dressing. It’s quick, healthy, and incredibly satisfying.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

For the Vegetables:

  • 2 medium zucchini, cut into ½-inch thick half-moons
  • 2½ cups corn kernels (fresh or thawed from frozen)
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste

For the Lemon Herb Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, finely minced
  • 1 teaspoon dried oregano (or use Italian seasoning, thyme, or basil)
  • Salt and black pepper, to taste

To Assemble:

  • 2 cups fresh arugula
  • ½ cup crumbled goat cheese (or substitute with feta or bleu cheese)

Instructions

1. Preheat and Prep the Grill

Preheat an outdoor grill (or indoor grill pan) to medium-high heat, around 425°F (218°C). Lightly brush the grill grates or grill pan with oil to prevent sticking.

2. Grill the Zucchini

Toss the zucchini slices with 1 tablespoon of olive oil and season generously with salt and pepper. Grill the zucchini for 2 to 3 minutes per side, until grill marks appear and the zucchini becomes tender but not mushy.

3. Grill the Tomatoes and Corn

While the zucchini grills, place the corn and cherry tomatoes in a grill-safe pan or basket. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Grill for about 2 to 3 minutes, stirring occasionally, until the tomatoes begin to blister and the corn gets a slight char.

4. Prepare the Lemon Dressing

In a large salad bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.

5. Assemble the Salad

Add the grilled zucchini, tomatoes, corn, and fresh arugula to the bowl with the dressing. Toss gently until everything is well coated in the vinaigrette.

6. Finish and Serve

Top the salad with crumbled goat cheese. Serve immediately while the vegetables are still warm, or let it cool slightly for a refreshing chilled salad.

Serving Suggestions

This grilled zucchini salad is delicious as a side to grilled meats, burgers, or vegetarian mains. For a more filling meal, consider topping it with:

  • Sliced grilled chicken
  • Grilled shrimp
  • Flaked grilled or air-fried salmon
  • Cooked quinoa or couscous for a grain-based option

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, enjoy within the first 24 hours.

Tips & Variations

  • No grill? Use a stovetop grill pan or even roast the vegetables in a 425°F oven until tender and lightly browned.
  • Cheese swap: Try shaved Parmesan or chunks of fresh mozzarella if you’re out of goat cheese.
  • Add crunch: Sprinkle with roasted sunflower seeds or crushed nuts just before serving.

Nutrition Information (Estimated per serving)

  • Calories: 346
  • Carbohydrates: 25g
  • Protein: 10g
  • Fat: 25g
  • Saturated Fat: 7g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 314mg
  • Vitamin C: 41mg
  • Calcium: 88mg
  • Iron: 2mg

Nutrition values are approximate and will vary based on ingredients used. Always calculate your own if needed for specific dietary requirements.

 

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