Name: Grilled Zucchini Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 medium zucchini, sliced lengthwise into 1/4-inch planks; 1 small red onion, thinly sliced; 1 cup cherry or grape tomatoes, halved; 1/3 cup fresh basil leaves, torn or sliced into ribbons; 2 tablespoons fresh parsley, chopped; 1 small clove garlic, very finely minced or grated; 1/3 cup feta cheese, crumbled; 1/4 cup toasted pine nuts or sliced almonds; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil, for brushing zucchini; additional salt and pepper, to taste

Grilled Zucchini Salad tastes smoky, bright, and a little bit fancy while still feeling like backyard food. It works perfectly for busy weeknights or casual cookouts, since you can finish it in about 30 minutes from first slice to final toss. I tested versions of this salad so many times one summer that my neighbors started “checking in” every evening right around dinnertime.

Why You Should Try This Grilled Zucchini Salad

This grilled zucchini salad turns simple squash into something you actually crave. The grill adds char and sweetness, while a punchy lemon-garlic dressing keeps everything fresh and lively.

It fits low-carb, vegetarian, and gluten-free eaters, so you can serve it to a crowd without juggling five different side dishes. You can plate it warm or at room temperature, which makes it perfect for potlucks, picnics, and those “eat whenever you wander into the kitchen” kind of nights.

“This grilled zucchini salad tastes like a fancy restaurant side dish but comes together faster than my kids can ask what’s for dinner. ★★★★★”

Ingredients You’ll Need

Fresh produce

3 medium zucchini, sliced lengthwise into 1/4-inch planks
1 small red onion, thinly sliced
1 cup cherry or grape tomatoes, halved
1/3 cup fresh basil leaves, torn or sliced into ribbons
2 tablespoons fresh parsley, chopped
1 small clove garlic, very finely minced or grated

Cheese & crunch

1/3 cup crumbled feta cheese
- Use block feta in brine if possible, since it tastes creamier and less salty.
1/4 cup toasted pine nuts or sliced almonds
- Use roasted salted nuts from the pantry and skip extra salt in the dressing if they taste very salty.

Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, optional
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Pantry shortcuts & substitutions

Use bottled lemon juice in a pinch, though fresh juice gives brighter flavor.
Swap feta with goat cheese, shaved Parmesan, or a dairy-free feta-style cheese.
Replace basil and parsley with whatever soft herbs you have, like cilantro or mint.
Use zucchini and yellow squash together if you want more color.

Equipment

Grill (gas, charcoal, or grill pan for the stovetop)
Large mixing bowl
Small jar with lid or small bowl and whisk for dressing
Tongs
Cutting board and sharp knife

Tips & Tricks

Salt the zucchini slices lightly and pat them dry after 10 minutes to pull out extra moisture and get better grill marks.
Oil the zucchini, not the grill grates, so the slices do not stick and you use less oil.
Heat the grill to medium-high so the zucchini cooks quickly and keeps some bite instead of turning mushy.
Slice the zucchini planks on the thicker side if you want more texture in the salad.
Grill the zucchini just until tender with light char; pull it off before it turns floppy.
Let the grilled zucchini cool slightly before tossing with cheese so the feta keeps some structure.
Taste the dressing before you add it and adjust salt, lemon, or honey so it hits that tangy-salty-slightly-sweet balance.
Toss the salad gently so the zucchini and tomatoes keep their shape.
Add nuts right before serving so they stay crunchy.
Double the dressing and keep it in the fridge for quick salads during the week.

How to Make Grilled Zucchini Salad

Step 1: Prep the zucchini

Slice the zucchini lengthwise into planks about 1/4 inch thick. Lay them on a sheet pan or large plate, sprinkle both sides lightly with salt, and let them sit for 10 minutes. Pat them dry with paper towels to remove moisture and excess salt.

Step 2: Heat the grill

Preheat your grill or grill pan to medium-high heat. Clean the grates with a grill brush so the zucchini does not pick up old bits of food. Lightly oil the grates if they look very dry.

Step 3: Season the zucchini

Drizzle the zucchini slices with 1 tablespoon of the olive oil and toss or brush to coat both sides. Sprinkle with a little black pepper. Keep the slices in a single layer so they grill evenly.

Step 4: Grill the zucchini

Lay the zucchini on the hot grill in a single layer. Cook 3 to 4 minutes per side until you see nice grill marks and the slices feel tender but not limp. Move them to a cutting board and let them cool a few minutes.

Step 5: Mix the dressing

In a small jar or bowl, combine the remaining olive oil, lemon juice, Dijon mustard, honey, dried oregano, red pepper flakes, minced garlic, salt, and pepper. Shake the jar or whisk until the dressing looks smooth and slightly thickened. Taste and adjust seasoning so it tastes bright and balanced.

Step 6: Cut the grilled zucchini

Slice the grilled zucchini planks into bite-size pieces, either thick half-moons or wide strips. Place them in a large mixing bowl. Keep any grilled bits that fall off, since they add flavor.

Step 7: Add veggies and herbs

Add the halved cherry tomatoes and sliced red onion to the bowl with the zucchini. Pour about two-thirds of the dressing over the vegetables and toss gently to coat. Add the basil and parsley and toss again.

Step 8: Finish with cheese and crunch

Sprinkle the crumbled feta and toasted nuts over the salad. Toss very gently so the cheese stays in small chunks and the nuts do not sink to the bottom. Taste and add more dressing, salt, or pepper if needed.

Step 9: Serve

Serve the grilled zucchini salad slightly warm or at room temperature. Drizzle any remaining dressing over the top right before serving if the salad looks a little dry. Garnish with a few extra basil leaves for color if you feel fancy.

What to Serve with Grilled Zucchini Salad

This grilled zucchini salad pairs nicely with simple grilled chicken, salmon, or tofu for a full meal. You can spoon it over cooked quinoa, couscous, or brown rice to turn it into a hearty grain bowl. It also tastes great tucked into warm pita with hummus or served alongside burgers, hot dogs, or veggie patties. Add a big bowl of fresh fruit or a simple green salad and you have a colorful, balanced spread.

Storage Options

Store leftover grilled zucchini salad in an airtight container in the fridge for up to 3 days.
Keep nuts in a separate small container and add them right before serving so they stay crunchy.
Skip freezing, since grilled zucchini and tomatoes turn watery and soft after thawing.
Eat leftovers cold or let them sit at room temperature for 15 minutes; if the salad looks dry, add a drizzle of olive oil and a squeeze of lemon before serving.