Grilled Zucchini Salad
With grilled zucchini, juicy tomatoes, fresh basil, and a light lemon dressing, this easy Zucchini Salad is filled the flavors of summer.
Servings: 4
Equipment
- grill basket optional but make grilling zucchini easier
Ingredients
- 3 medium zucchini
- kosher salt to taste and to salt zucchini
- 2 tablespoons extra virgin olive oil + more for greasing grill
- 1 medium lemon zested and juiced
- 2 cloves minced garlic
- 1 teaspoon honey
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 2 cups halved cherry tomatoes or chopped larger tomatoes
- ¼ cup kalamata olives pitted and halved
- 5 basil leaves sliced into ribbons + more for serving
- 2-3 tablespoons crumbled feta cheese for serving
Instructions
- Wash and dry zucchini. Slice the zucchini into ¼-inch rounds and arrange in a single layer on a cutting board or sheet pan. Sprinkle generously with kosher salt and let sit at room temperature for 10-15 minutes, or until beads of water form on the surface of the zucchini slices.
- While the zucchini is being salted, preheat the grill to medium-high heat and grease lightly with olive oil.
- Pat the zucchini dry with a paper towel and carefully place the zucchini on the grill OR in a single layer in a grilling basket. Grill the zucchini for 3-4 minutes per side until lightly charred and just tender. Remove from the grill and let the zucchini cool slightly.
- While the grilled zucchini is cooling, prepare the dressing by whisking together 2 tablespoons extra virgin olive oil, the zest and juice of 1 medium lemon, 2 cloves minced garlic, 1 teaspoon honey, ½ teaspoon black pepper, ½ teaspoon crushed red pepper flakes, and a pinch of kosher salt in a large mixing bowl.
- Add the zucchini to the mixing bowl with the dressing, along with the tomatoes, olives, and basil. Gently toss to coat.
- Garnish with crumbled feta cheese and additional basil if desired and serve.
Notes
Storage Instructions: Store zucchini salad in an airtight container for up to 24 hours in the refrigerator. Any longer than that and the tomatoes begin to break down and make the salad a bit watered down.
Feta Cheese: Feel free to omit the feta for a dairy-free dish or swap it out for cubed fresh mozzarella or freshly grated parmesan cheese.
Tomatoes: Use any ripe tomato. Cut cherry and grape tomatoes in half and dice larger tomatoes into large chunks.
Nutrition
Calories: 154kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 253mg | Potassium: 626mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1103IU | Vitamin C: 52mg | Calcium: 91mg | Iron: 1mg
