Elevate your summer meals with this easy Grilled Zucchini Salad! The combination of crunchy zucchini, creamy feta, a splash of lemon juice, and fresh herbs make this a refreshing and flavorful side dish for BBQs, picnics, and weeknight dinners.
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Zucchini season is underway so add this summer salad to your rotation. It's done in under 15 minutes and made with simple fresh ingredients. Impress your family and friends at the next backyard barbecue by serving this charred-to-perfection dish finished with a zesty lemon vinaigrette. If you love zucchini, try zucchini risotto next!
This is one of my favorite side dishes for the summer months because it's made in minutes and adds a light and refreshing touch to my table. Don't worry if you don't have an outdoor grill—this recipe can easily be made on an indoor grill pan or smokeless grill. Pair it with my Potato and Green Bean Salad for a fresh, hearty summer spread that’s perfect for backyard gatherings.
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Ingredients and Substitutions
- Zucchini. Cut them into thin slices lengthwise. I like to use a mandolin for this but a very sharp knife will also work.
- Feta Cheese. Feta is the best addition to round out this zucchini side dish. As an alternative, try crumbled goat cheese or vegan feta.
- Olive Oil. I like the flavor of extra virgin olive oil for this dish but avocado oil is a good substitute.
If you love summer salads, check out my Italian tomato salad for another light and refreshing side dish!
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Heat the grill to medium heat. Coat the thinly sliced zucchini with olive oil on both sides.
Step 2: Add the zucchini to the grill and cook for 1-2 minutes per side. Allow the zucchini to char with grill marks.
Step 3: Take the zucchini off the grill and add it to a large bowl. Season with more olive oil and add in fresh lemon juice, salt, pepper and herbs.
Step 4: Add the salad to a serving plate and sprinkle with feta. Serve and enjoy!
Recipe FAQs
The best way is to char zucchini on medium heat. Though it's tempting to turn the grill to high heat, "slow" and steady wins the race. Adding salt before grilling is also a good way to pull out the moisture while cooking but make sure to omit salt when combining the rest of the ingredients.
Nope! Always leave zucchini skin on. When zucchini cooks the skin helps to keep the vegetable from falling apart.
I recommend slicing the zucchini into ¼-inch thick strips lengthwise. A mandoline will make slicing the zucchini easier than just a knife.
Sarahs Top Tips
- Be sure to grease those grill grates so the zucchini doesn't stick. You can also use a grill basket to ensure no sticking.
- Don't overcook the zucchini or it will become mushy and soggy.
- Add in other grilled veggies like red peppers, eggplant, cherry tomatoes, or asparagus if you have them!
Serving
Add this charred zucchini salad to the cookout menu alongside my grilled corn salad and Mediterranean chicken thighs, and wash it down with a refreshing cucumber mint mojito.
It's great alongside a pasta dish such as Italian puttanesca, shrimp with vodka sauce or Italian tomato sauce.
Storage & Reheating
This recipe comes together quickly but if you need to make it ahead of time, store the zucchini in the fridge in an airtight container. I recommend dressing it right before serving.
You can serve it straight from the fridge, at room temperature or reheat it quickly on a warm grill or in a skillet.
More Recipes with Zucchini
- Mediterranean Roasted Vegetables35 Minutes
- Ground Turkey Enchiladas55 Minutes
- Grilled Teriyaki Chicken Kabobs with Veggies1 Hours 30 Minutes
- Instant Pot Minestrone Soup (No Beans)25 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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Grilled Zucchini Salad
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Ingredients
- 2 large zucchini, sliced thinly lengthwise (use a mandoline if you have one for ¼-inch thick slices)
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup crumbled feta cheese
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ½ lemon, juiced
Instructions
- Heat the grill to medium heat.
- Using a pastry brush, use 1-2 tablespoons of olive oil to coat both sides of the zucchini slices.
- Place the zucchini slices on the grill and cook for 1-2 minutes per side.
- Add the cooked zucchini to a bowl and season with 1 more tablespoon of olive oil, lemon juice, salt, pepper and herbs. Place the salad on a platter and sprinkle with feta. Serve and enjoy!
Sarah's Tips
- Be sure to grease those grill grates so the zucchini doesn't stick. You can also use a grill basket to ensure no sticking.
- Don't overcook the zucchini or it will become mushy and soggy.
- Add in other grilled veggies like red peppers, eggplant, cherry tomatoes, or asparagus if you have them!
- This recipe comes together quickly but if you need to make it ahead of time, store the zucchini in the fridge in an airtight container. I recommend dressing it right before serving.
- You can serve it straight from the fridge, at room temperature or reheat it quickly on a warm grill or in a skillet.
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