Summer evenings call for easy, fresh meals that do not heat up the kitchen. This grilled zucchini salad brings the garden straight to your dinner table. It is bright, crunchy, and has a lovely smoky flavor from the grill. You can have this colorful dish ready in just 35 minutes.
It is the perfect way to use up that backyard summer squash. Everyone will love the combination of charred corn and sweet peppers. This salad is light enough for a hot day but filling enough to satisfy. Your family will keep coming back for seconds of this fresh summer side.
Why This Recipe Is a Winner
This recipe is a total winner because it celebrates seasonal produce at its peak. The natural sweetness of the corn pairs perfectly with the tender zucchini. It is a fantastic choice for a healthy reset during the warmer months. You get plenty of nutrients without sacrificing any of the bold flavors.
It is also incredibly versatile for any summer gathering or potluck. You can serve it warm, at room temperature, or even cold. This makes it a stress-free option for busy hosts and home cooks. The vibrant colors of the red and yellow peppers look beautiful on any plate. It truly is the best way to enjoy a grilled zucchini salad.
Simple Cooking Steps
Do not feel intimidated by the grill if you are a beginner. This method is very straightforward and hard to mess up. You simply brush the vegetables with oil and let the heat do the work. The goal is to get those beautiful, dark grill marks on everything. These marks add a deep, smoky richness to the finished salad.
While the vegetables char, you can quickly whisk the simple dressing together. Using fresh lemon juice makes a huge difference in the final taste. It brightens up the earthy flavors of the grilled zucchini. Once everything is tossed together, the flavors meld beautifully in just minutes.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or garden. Use the freshest corn you can find for the best results.
- 2 large zucchinis, sliced into 1/2-inch rounds
- 2 ears fresh sweet corn, husked
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Instructions
- Preheat grill to medium-high heat, approximately 400°F (204°C).
- Brush zucchini slices and corn ears with 1 tablespoon of olive oil.
- Grill corn for 12-15 minutes, rotating occasionally until charred on all sides.
- Grill zucchini slices for 3 minutes per side until tender with distinct grill marks.
- Remove vegetables from grill and allow to cool slightly; slice corn kernels off the cob.
- In a large mixing bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper.
- Add grilled zucchini, corn kernels, and diced bell peppers to the bowl.
- Toss ingredients gently to combine with the dressing.
- Garnish with crumbled feta cheese and fresh basil before serving.
Best Ways to Enjoy It
Serve this salad warm alongside some grilled chicken or flaky white fish. It also makes a wonderful light lunch on its own the next day. Pair it with a piece of crusty bread to soak up the dressing. For a summer party, serve it in a large wooden bowl. It looks stunning next to other classic BBQ sides.
If you are heading to a potluck, this dish travels very well. Just wait to add the feta until you arrive at the party. This keeps the cheese from getting too soft in the heat. It is a guaranteed crowd-pleaser that everyone will ask you for later.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days. The flavors actually deepen as the vegetables marinate in the lemon dressing. You can enjoy the leftovers cold straight from the fridge for a quick snack. It is perfect for meal prepping your weekday lunches.
If you prefer it warm, reheat it gently in a skillet. Use low heat for about five minutes until it is just warmed through. Avoid using the microwave as it can make the zucchini a bit soggy. Freezing is not recommended for this grilled zucchini salad. Fresh is always best for maintaining the crisp texture of the peppers.
Tips for Best Results
- Don’t skip the step of brushing the vegetables with olive oil first.
- Avoid overcooking the zucchini to prevent it from becoming too mushy.
- Use a sharp knife to safely remove the corn kernels from the cob.
- Prep the bell peppers while the corn is on the grill to save time.
- Add a handful of fresh summer cherry tomatoes for extra color and juice.
- Double the batch for a large 4th of July or Labor Day gathering.
- Upgrade the dish by using high-quality block feta and crumbling it yourself.
- Always use fresh basil rather than dried for the best herbal aroma.
Ways to Switch It Up
- Swap the feta for avocado chunks for a delicious vegan-friendly version.
- Use lime juice instead of lemon for a bright, zesty Mexican-inspired twist.
- Add a pinch of red pepper flakes if you want a little heat.
- Substitute maple syrup for honey to change the subtle sweetness profile.
Common Questions
Can I use frozen corn for this salad?
Yes, you can use frozen corn if fresh ears are not available. Thaw it completely and char it in a hot skillet with a little oil. It won’t have the same cob-grilled flavor, but it still tastes great.
What if I do not have an outdoor grill?
You can easily use a cast-iron grill pan on your stovetop instead. It will still give you those beautiful charred marks and smoky flavor. Just make sure your kitchen is well-ventilated while you cook.
Is this salad kid-approved?
Most kids enjoy the natural sweetness of the grilled corn and mild peppers. If your children are picky, you can serve the feta on the side. It is a fun, colorful way to get them to eat more vegetables.
I hope this bright salad becomes a staple at your summer cookouts. It is such a simple way to enjoy the best flavors of the season. Happy grilling!
— Alex
Grilled Zucchini Salad with Corn and Sweet Peppers
Ingredients
- 2 large zucchinis , sliced into 1/2-inch rounds
- 2 ears fresh sweet corn, husked
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon hone y
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat grill to medium-high heat, approximately 400°F (204°C).
- Brush zucchini slices and corn ears with 1 tablespoon of olive oil.
- Grill corn for 12-15 minutes, rotating occasionally until charred on all sides.
- Grill zucchini slices for 3 minutes per side until tender with distinct grill marks.
- Remove vegetables from grill and allow to cool slightly; slice corn kernels off the cob.
- In a large mixing bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper.
- Add grilled zucchini, corn kernels, and diced bell peppers to the bowl.
- Toss ingredients gently to combine with the dressing.
- Garnish with crumbled feta cheese and fresh basil before serving.
