Grilled Zucchini Salad

Grilled Zucchini Salad brings smoky summer vegetables together with sweet corn, juicy tomatoes, peppery arugula, and creamy feta. The zucchini stays tender with lightly charred edges, while toasted pine nuts add just enough crunch. Everything is tied together with a bright balsamic-shallot dressing that tastes lively without overpowering the vegetables.

This salad is easy enough for a weeknight, yet it looks right at home beside grilled chicken, salmon, or a summer cookout spread. The warm zucchini and corn soak up the dressing beautifully. Meanwhile, the arugula goes in last so it stays fresh instead of wilting. A little basil and lemon zest keep every bite fragrant and balanced. Serve it slightly warm or at room temperature for a colorful side dish that may quietly steal attention from the main course.

Recipe Yield: 6 servings

INGREDIENTS

Salad:
4 medium zucchini (about 2 lb), trimmed and cut diagonally into 1/2-inch slices
3 ears sweet corn, husked
2 cups cherry tomatoes, halved
2 packed cups baby arugula
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
1/4 cup loosely packed fresh basil leaves, torn
2 tbsp extra virgin olive oil
3/4 tsp kosher salt
1/4 tsp black pepper

Balsamic-Lemon Dressing:
1 small garlic clove, finely grated
2 tbsp finely chopped shallot
4 tbsp extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
1 1/2 tsp honey
1 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper

INSTRUCTIONS

1. Make the dressing:
Whisk the extra virgin olive oil, balsamic vinegar, lemon juice, lemon zest, honey, Dijon, garlic, shallot, 1/4 tsp salt, and 1/4 tsp pepper until combined.

2. Marinate the tomatoes:
Place the tomatoes in a large serving bowl. Toss with 2 tbsp dressing, then set aside while the vegetables cook.

3. Prepare the grill:
Preheat an outdoor grill or grill pan to medium-high heat, about 425°F. Clean and lightly oil the grill grates.

4. Season the vegetables:
Brush the zucchini and corn evenly with olive oil. Season with the remaining salt and pepper.

5. Grill the vegetables:
Grill the zucchini for 2–3 minutes per side until lightly charred and crisp-tender. Grill the corn for 10–12 minutes, turning every few minutes, until tender with charred spots.

6. Cut and dress:
Cool the vegetables for 5 minutes. Cut the zucchini into bite-sized pieces and slice the corn kernels from the cobs. Add both to the tomatoes and gently toss with the remaining dressing.

7. Finish the salad:
Rest the dressed vegetables for 8–10 minutes, until warm but no longer steaming. Gently fold in the arugula, basil, half the feta, and half the pine nuts. Finish with the remaining feta and pine nuts, then serve.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose medium zucchini: Medium zucchini contain fewer large seeds and release less water than oversized squash, helping the grilled pieces stay tender without becoming mushy.
• Keep the planks 1/2 inch thick: Thicker zucchini develops a flavorful char while holding its shape. Slice the planks as evenly as possible so they finish grilling together.
• Use a properly heated grill: A hot, clean, lightly oiled grate helps the zucchini brown quickly and release easily. Avoid moving the pieces until grill marks have formed.
• Wait before adding the arugula: Let the dressed vegetables cool until warm rather than steaming. Otherwise, the arugula may wilt heavily and the feta can soften too much.
• Prepare components ahead: The dressing and grilled vegetables can be refrigerated separately for up to one day. Bring the vegetables close to room temperature, then add the arugula, basil, feta, and pine nuts shortly before serving.