Description
This Grilled Zucchini Salad is a vibrant and healthy dish that combines smoky grilled zucchini, charred cherry tomatoes, and sweet grilled corn, all tossed in a zesty lemon-garlic dressing. Finished with peppery arugula and creamy crumbled goat cheese, it’s a perfect light and flavorful salad for warm weather meals or as a fresh side dish.
Ingredients
Grilled Vegetables
- 2 medium-sized zucchini, cut into ½-inch thick half-moons
- 2 cups cherry tomatoes, halved
- 2½ cups corn kernels
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano (or any other dried herbs)
- Salt and freshly ground black pepper, to taste
Salad Base and Toppings
- 2 cups arugula
- ½ cup crumbled goat cheese (or bleu cheese or feta cheese)
Instructions
- Prep the grill: Preheat an outdoor grill to medium-high heat, approximately 425˚F. Brush the grill grates with oil to prevent sticking.
- Grill the zucchini: Drizzle olive oil over the zucchini slices and season with salt and freshly ground black pepper. Place the zucchini on the preheated grill and cook for 2 to 3 minutes on each side, until tender with visible grill marks.
- Grill the tomatoes and corn: Place the halved cherry tomatoes and corn kernels in a grill pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set the pan on the grill and cook, stirring frequently, for about 2 to 3 minutes until the tomatoes and corn develop a slight char.
- Make the dressing: In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, dried oregano, and salt and freshly ground black pepper to taste until well combined.
- Finish and serve: Add the grilled zucchini, charred tomatoes, corn, and arugula into the bowl with the dressing. Toss gently until everything is evenly coated. Top the salad with crumbled goat cheese and serve immediately.
Notes
- Use other cheeses like bleu cheese or feta if goat cheese isn’t available.
- If you don’t have an outdoor grill, you can use a grill pan on the stovetop to achieve similar charred flavors.
- The corn can be fresh or frozen; if frozen, thaw before grilling.
- Adjust seasoning and lemon juice to your taste preference for tanginess.
- This salad is best served fresh but can be refrigerated for a few hours if needed.
