Grilled Zucchini Salad

A salad with grilled zucchini, corn, arugula, and crumbled feta cheese is served on a white oval plate with metal serving utensils.

5 from 1 vote

Grilled zucchini and corn salad is a vibrant summer side with charred vegetables, lemon dressing, and creamy feta. Fresh, fast, flavorful!

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: Mediterranean

Diet: Vegetarian

Servings: 1-cup servings

Calories: 186kcal

Author: Traci

Equipment

Grill (gas or charcoal)
grill brush
tongs
knife
cutting board
serving platter
Small jar or bowl for dressing

Ingredients

For the grilled vegetables

3 medium Zucchini Squash halved lengthwise
3 ears Corn on the Cob husks removed
Extra Virgin Olive Oil just enough to coat
Salt
Black Pepper

For the lemon vinaigrette

1 Lemon juiced 2 tablespoons
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Honey
¼ teaspoon Salt
⅛ teaspoon Black Pepper

For the salad

4 cups Arugula
½ cup Crumbled Feta Cheese

Optional Toppings

Fresh herbs parsley, chives, basil, toasted walnuts, red onions, etc.

Instructions

Preheat your grill on high to reach 500°F. Scrub and oil the grates.
Lightly coat the ZUCCHINI and CORN with OLIVE OIL, then season all sides with SALT and PEPPER.
Place ZUCCHINI cut side down at an angle on the grill along with the CORN. Close the lid and lower heat to M-O-M (medium-off-medium) or 400°F.
Grill for 5 minutes, then flip ZUCCHINI and CORN over. Grill another 1–2 minutes, or until the ZUCCHINI is tender to your liking. Do not overcook the zucchini. Transfer to a plate and set aside.
Continue grilling the CORN until nicely charred and soft, about 3–5 more minutes, then transfer to a plate.
Let the vegetables cool slightly. Cut ZUCCHINI into bite-sized pieces and cut the CORN off the cob.
In a jar, shake together LEMON JUICE, OLIVE OIL, HONEY, SALT, and PEPPER to make the vinaigrette.
In a large bowl, toss the ARUGULA with just enough vinaigrette to coat.
Arrange the ARUGULA on a platter or bowl. Top with GRILLED ZUCCHINI, CORN, and crumbled FETA CHEESE. Drizzle remaining vinaigrette over the whole salad. Serve fresh.

Notes

Choosing zucchini: Look for small to medium zucchini that feel firm and smooth. Large zucchini can be more watery and seedy, which doesn’t hold up as well on the grill.

Grill setup tip: If your grill has hot spots, rotate the corn occasionally so it cooks evenly and doesn’t burn in one area.

Cutting grilled zucchini: Let the zucchini cool for a few minutes before slicing so the juices settle—this helps keep the pieces from falling apart.

Corn cutting tip: Cut the cob in half crosswise first. Stand each half flat-side down on a cutting board, then carefully slice off the kernels with a sharp knife.

Crumbled feta tip: If using a block of feta, crumble it by hand or with a fork just before adding. Pre-crumbled feta tends to be drier and less creamy.

Serving temperature: This salad is best served at room temperature so the flavors really come through. If it's chilled, let it come to room temperature before serving.

Nutrition