Grilled Zucchini Salad
This Grilled Zucchini Salad features tender grilled zucchini, juicy sweet tomatoes, Kalamata olives, and a vibrant lemon dressing. It's light, fresh, and completely unexpected in the best way!
Servings: 4
Equipment
- grill basket optional but make grilling zucchini easier
Ingredients
- 3 small 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 grape tomatoes
- ¼ cup kalamata olives pitted and halved
- 5 basil leaves sliced into ribbons + more for serving
- 2-3 tablespoons crumbled feta cheese optional
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.
- After 10 minutes, 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
No Grill? A cast-iron grill pan works just as well.
Feta Cheese: Feel free to omit the feta for a dairy-free dish or swap it for cubed fresh mozzarella or freshly grated Parmesan.
Tomatoes: Use any ripe tomato. Cut cherry and grape tomatoes in half and dice larger tomatoes into large chunks, removing any large pockets of seeds to prevent the salad from watering down.
Storage Instructions: Store zucchini salad in an airtight container in the refrigerator for up to 24 hours. Any longer, and the tomatoes begin to break down, making the salad a bit watered down. If intentionally chilling before serving, wait to add the basil and feta until right before serving.
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
