Grilled Zucchini Salad with Corn and Tomatoes

Grilled Zucchini Salad with Corn and Tomatoes is a vibrant and healthy dish bursting with fresh summer flavors. Charred zucchini and sweet corn combine with juicy tomatoes and a tangy dressing to create the perfect side or light main dish.

This salad is quick, easy, and packed with nutrients, making it ideal for barbecues, potlucks, or weeknight dinners.

Kitchen Equipment Needed

• Grill or grill pan
• Large mixing bowl
• Chef’s knife
• Cutting board
• Whisk
• Tongs

Ingredients Overview

• Zucchini: Provides a smoky, tender base when grilled.
• Corn: Sweet, charred kernels add texture and flavor.
• Tomatoes: Cherry or grape tomatoes give a burst of freshness.
• Dressing: A simple mix of olive oil, lemon juice, garlic, and herbs ties the salad together.

Step-by-Step Instructions

1. Preheat the Grill

• Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

2. Prepare the Vegetables

• Slice 3 medium zucchinis lengthwise into 1/4-inch-thick strips.
• Husk 2 ears of fresh corn.
• Toss the zucchini and corn with 2 tablespoons of olive oil, salt, and pepper.

3. Grill the Vegetables

• Place the zucchini slices and corn directly on the grill. Cook the zucchini for 2-3 minutes per side until tender and slightly charred. Rotate the corn occasionally, grilling for 8-10 minutes until charred all over.
• Remove the vegetables from the grill and let them cool slightly.

4. Assemble the Salad

• Cut the grilled corn kernels off the cob. Slice the grilled zucchini into bite-sized pieces.
• In a large mixing bowl, combine the zucchini, corn kernels, and 1 pint of halved cherry tomatoes.

5. Make the Dressing

• In a small bowl, whisk together:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh basil or parsley

6. Toss and Serve

• Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
• Serve the salad warm or at room temperature.

Recipe Tips

• Use Fresh Ingredients: The fresher your produce, the better the flavors.
• Add Cheese: Crumbled feta or shaved Parmesan adds a creamy, salty element.
• Extra Herbs: Experiment with cilantro or dill for a unique twist.

What to Serve With This Recipe

This salad pairs beautifully with grilled chicken, fish, or steak. It also works well as a light vegetarian main dish served with crusty bread or quinoa.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can grill the vegetables and prepare the dressing in advance. Toss everything together just before serving.

What if I don’t have a grill?
Use a stovetop grill pan or broil the vegetables in the oven.

Can I add other vegetables?
Absolutely! Bell peppers, asparagus, or eggplant are great additions.

Ingredients

• 3 medium zucchinis, sliced lengthwise
• 2 ears of fresh corn
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil (for grilling)
• Salt and pepper to taste
• Dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp honey or maple syrup
  • 2 tbsp fresh basil or parsley, chopped
  • Salt and pepper to taste

Instructions

1. Preheat grill or grill pan and lightly oil the grates.
2. Toss zucchini and corn with olive oil, salt, and pepper. Grill zucchini for 2-3 minutes per side and corn for 8-10 minutes, rotating.
3. Slice zucchini and cut corn kernels off the cob. Combine with halved cherry tomatoes in a large bowl.
4. Whisk together dressing ingredients and drizzle over the salad. Toss gently to combine.
5. Serve warm or at room temperature.