zucchini salad

This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It&#039;s fresh, healthy and easy to make.

Grilled Zucchini Salad with Corn and Tomatoes

zucchini,

cherry tomatoes, (halved)

corn kernels

olive oil, (divided)

salt and fresh ground pepper, (to taste)

olive oil

lemon juice

garlic, (minced)

arugula

goat cheese, ((or bleu cheese or feta cheese))

Preheat an outdoor Grill to medium-high; about 425˚F.

Brush grill grates with oil.

Drizzle olive oil over slices of zucchini and season with salt and pepper.

Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.

At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.

Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.

In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.

To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.

Top with crumbled cheese and serve!

This Grilled Zucchini Salad recipe is THE BEST salad ever. It's loaded with summertime favorites like grilled zucchini and corn, alfalfa sprouts, purple cabbage, and healthy chickpeas and tossed in a super creamy and easy to make sunflower seed dressing.
| vegan + gluten-free + refined sugar-free |

Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing

zucchinis,

corn,

sea salt

salad greens – arugula

alfalfa sprouts

chickpeas,

purple cabbage

sunflower seeds

dill fronds

toasted sunflower seeds (see notes)

water

lemon

miso (use gluten-free soy sauce, if needed)

garlic

cayenne

Sea salt,

Oil and preheat your grill to high. Toss the zucchini and corn with the oil and sea salt. Grill on high, turning the zucchini once and the corn a few times. Cook the zucchini for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.

While the zucchini and corn are cooking, place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.

Layer the salad greens, alfalfa sprouts, chickpeas, cabbage, sunflower seeds, dill, and the grilled zucchini and corn in a large salad bowl. Pour the dressing over the top and toss to coat.

This raw zucchini salad recipe is a simple, elegant summer side dish. It comes from &quot;Simple Beautiful Food&quot; by Amanda Frederickson and is reprinted with the publisher&#x27;s permission. To make this recipe vegan, replace the Parmesan with vegan Parmesan or dollops of vegan pesto.

Zucchini Salad

Lemon Vinaigrette (plus 1/4 cup minced shallot mixed in)

small-medium zucchini

pine nuts

chives

basil

Parmesan (optional)

Sea salt and black pepper

Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.

Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.

Easy Mediterranean-style grilled zucchini salad with fresh herbs, lemon juice, and a sprinkle of feta. Serve it at room temperature.

Mediterranean-Style Grilled Zucchini Salad

zucchini

Private Reserve Greek Extra Virgin Olive Oil

tsp organic ground cumin

garlic (minced)

Salt and pepper

parsley

tarragon

Feta cheese

Place the zucchini into a large bowl. Drizzle about 3 tbsp extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.

Heat a grill or griddle until hot, add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until zucchini are cooked through and perfectly charred.

Transfer grilled zucchini back to the bowl. Add lemon juice, fresh garlic, salt and pepper. Toss to combine. Add fresh herbs and toss again gently.

Transfer to a serving platter and top with a sprinkle of feta or goat cheese, if you like. Serve at room temperature.

For suggestions, see "what to serve with this zucchini salad" section up in the post above.

https://content.jwplatform.com/videos/0wKYHMlT.mp4

All-star grilled zucchini salad. Simple zucchini recipe with loads of Mediterranean flavors, fresh herbs and a dash of citrus.

Mediterranean Grilled Zucchini Salad

Bright, herby, and bursting with texture, this zesty zucchini feta salad hits the perfect balance of fresh and comforting. Whether you&#39;re serving it as a light main or a standout side, this nutritious dish brings crave-worthy Mediterranean flavors to the table.

Warm Zucchini Feta Salad

dry short-cut pasta ((such as ditalini or orzo))

Tbsp. extra-virgin olive oil, divided

kosher salt, divided

medium shallot, finely chopped ((about 1/3 cup))

garlic cloves, minced

Tbsp. capers, drained

feta cheese

roasted, salted pistachios, roughly chopped

Tbsp. chopped fresh dill

Cook pasta in a pot of generously salted water until al dente. Drain, rinse, and transfer to a large bowl.

Meanwhile, prepare zucchini. If your zucchinis are on the slender size, slice them in half lengthwise, and then slice crosswise into half moons. For larger zucchini, slice them lengthwise into halves, and then again into quarters. Cut each quarter into chunks.Heat 2 Tbsp. olive oil in a large skillet over medium. Add zucchini and sauté until golden, about 7 to 8 minutes. During the final 2 minutes, add shallots, garlic, and capers. Once everything is nicely softened, season with 1/2 tsp. salt and 1/4 tsp. black pepper. Transfer zucchini mixture to the bowl with cooked pasta.

Add remaining salad ingredients - chickpeas, feta, pistachios, parsley, and dill. Season everything with remaining 1/4 tsp. salt and 1/4 tsp. black pepper, and drizzle with remaining 3 Tbsp. olive oil. Squeeze in fresh lemon juice and toss everything well to combine.If desired, garnish with extra crumbled feta and chopped pistachios. Enjoy warm or closer to room temperature.

I loved this and I'm not even a huge zucchini eater. I skipped the pasta, but missed its heartiness - will probably replace it with bulgur next time. I also added a touch of sweetness with some leftover fig chutney and some chilli crisp for the spice. So versatile, so great!

Subbed GF fusilli pasta and this is so delicious! My picky eater picked out the noodles (but ate with the herbs and lemon/oil). I also doubled the lemon juice called for in recipe. Delicious summer recipe!

Absolutely delicious! Love the flavors and textures of this salad. Added a calabrian chili with the shallot/caper mixture for a little heat and topped with grilled chicken.

This was delicious!! We topped it with grilled chicken seasoned with a garlic-Italian herb seasoning blend and it was perfect paired with the flavors of the salad. Also yummy for leftovers!!

So delicious!  I ate it warm and then cold the next day and used protein pasta.  10/10 with the shallot mixture.

Sooooo good! I used quinoa instead of pasta. I’ve already made it twice in 2 weeks. 
Thank you for your yummy recipes

The flavors were fantastic. Will definitely be making this as my zucchini ramps up this summer.

This was fabulous! Your recipes never let me down!

Love all your recipes! So healthy and delicious!

Wondering what to do with zucchini? This no-cook Chinese-style Zucchini Salad is a great, unique way to enjoy this versatile vegetable!

Chinese-Style Zucchini Salad

½ pounds zucchini ((about 3 medium))

salt

sugar

Sichuan peppercorn powder ((or white peppercorn powder))

sesame oil

soy sauce

rice vinegar

chili oil ((optional))

sesame seeds

Wash the zucchini and pat dry with a clean towel. Trim off the ends, and cut each zucchini in half lengthwise. Scoop out any large seeds from the middle. Then use a julienne peeler, spiralizer, or just a knife to cut the zucchini into long thin strands or julienne it.

In a bowl, sprinkle the salt over the zucchini, and toss it well. Let it stand for 20 minutes on the counter.

Make the dressing by combining the sugar, Sichuan peppercorn powder, sesame oil, light soy sauce, lemon juice and rice vinegar. Stir until the sugar is completely dissolved.

After 20 minutes, discard the liquid at the bottom of the bowl of zucchini, and gently squeeze out some of the liquid from the zucchini.

Right before serving, mix the zucchini with the prepared dressing, garlic and chili oil if using. Garnish with sesame seeds, and serve immediately.

Top 6 zucchini salad recipes from across the web

The most viewed zucchini salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Zucchini Salad with Corn an...

Grilled Zucchini Salad with Corn, C...

Zucchini Salad

Mediterranean-Style Grilled Zucchin...

Warm Zucchini Feta Salad

Chinese-Style Zucchini Salad

Top 6 zucchini salad recipes from across the web

The most viewed zucchini salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Zucchini Salad with Corn an...

Grilled Zucchini Salad with Corn, C...

Zucchini Salad

Mediterranean-Style Grilled Zucchin...

Warm Zucchini Feta Salad

Chinese-Style Zucchini Salad

The most viewed zucchini salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine