Grilled Zucchini Salad with Charred Corn & Sweet Peppers: Your Ultimate Summer Side Dish

Embrace the vibrant flavors of summer with this incredible Grilled Zucchini Salad, featuring beautifully charred corn and sweet peppers! Tossed in a bright, herby lemon dressing that enhances every ingredient, and finished with a generous sprinkle of crumbled feta cheese for a briny, salty kick, this salad is destined to become your go-to recipe all season long. It’s not just a side dish; it’s a celebration of fresh produce, perfectly grilled, and utterly irresistible. Prepare to make this summer staple on repeat!

Why You’ll Fall in Love with This Grilled Zucchini Salad

As the days grow longer and the sun shines brighter, there’s nothing quite like the sizzle of a grill. This recipe perfectly captures the essence of summer dining, combining the smoky sweetness of grilled vegetables with a zesty, fresh dressing. Forget heavy, complicated meals; this grilled zucchini salad offers a refreshing, light, and incredibly flavorful option that’s easy to prepare and truly satisfying. It’s the ideal accompaniment to any BBQ or a fantastic light lunch on its own.

This salad builds upon the beloved flavors of a classic zucchini and corn sauté, a dish many adore when cooking indoors. However, during the peak of summer, moving the cooking outdoors is a must! This grilled version transforms those familiar tastes into a smoky, vibrant salad, making the most of grilling season. With the addition of salty feta and a bright herby vinaigrette, it elevates simple vegetables into a gourmet experience. It pairs wonderfully with dishes like Greek Grilled Chicken or any of your favorite grilled proteins.

Key Ingredients for a Phenomenal Grilled Zucchini Salad

The beauty of this salad lies in its simple, fresh ingredients, each playing a crucial role in creating a harmonious blend of flavors and textures. Here’s what you’ll need to gather:

• Zucchini: Summer is prime zucchini season, offering an abundance of fresh, tender squash. For optimal grilling, cut them lengthwise into four sturdy wedges. This shape not only ensures they cook evenly without falling through the grill grates but also creates beautiful grill marks and a satisfying texture. If zucchini isn’t your only desire, consider adding other summer vegetables like yellow summer squash or even asparagus for a diverse medley.
• Sweet Peppers: Mini peppers are a fantastic choice for this recipe as they require minimal prep – simply toss them on the grill! Their natural sweetness intensifies with charring. If using larger red or orange bell peppers, remember to cut them into quarters to ensure even cooking. For a different twist, cherry tomatoes can also be grilled and added for a burst of juicy sweetness.
• Corn: Grilling corn on the cob is a quintessential summer experience, adding a distinct smoky flavor and sweet kernels to the salad. Leaving the corn on the cob provides maximum char. If you’re short on time or don’t have access to a grill, defrosted roasted corn kernels are a convenient alternative.
• Arugula: The peppery bite of fresh arugula provides a wonderful contrast to the sweetness of the corn and peppers, adding a fresh, slightly spicy base to the salad. You can also opt for a mix of your favorite greens, tender baby spinach, or classic crisp lettuce.
• Crumbled Feta: Feta cheese is a game-changer in this salad, contributing a salty, briny tang that perfectly complements the grilled vegetables and lemon dressing. It truly makes all the flavors pop! If feta isn’t your preference, crumbled goat cheese or a mild cotija would also be delicious.
• Oil: For marinating the vegetables before grilling, avocado oil is highly recommended due to its high smoke point, making it ideal for high-heat cooking. It’s also excellent for oiling your grill grates to prevent sticking. For the salad dressing, a good quality extra-virgin olive oil is preferred for its rich flavor.
• Lemon Juice: Fresh lemon juice is non-negotiable! It’s used both to marinate the zucchini, adding a foundational layer of citrus, and as a key component of the vibrant herby dressing. For an even more intense lemon flavor, don’t hesitate to add a pinch of lemon zest to the dressing.
• Seasonings: A harmonious blend of red pepper flakes, minced garlic, dried oregano, dried thyme, salt, and black pepper forms the flavor base. The zucchini wedges are first marinated in a mixture of lemon juice, minced garlic, and red pepper flakes – a simple brush or rub ensures even coating while you preheat your grill. Feel free to enhance the salad with additional fresh herbs like chopped fresh mint leaves, basil, or parsley for an extra layer of aroma and taste.
• Shallots: Finely minced shallots are added to the dressing, offering a milder, sweeter onion flavor without the sharpness often associated with raw onions. They contribute a subtle complexity that rounds out the dressing beautifully.
• Honey: A touch of honey balances the tartness of the lemon juice in the dressing, adding a hint of sweetness that elevates the overall flavor profile without overpowering it.
• Dijon Mustard: Beyond adding a subtle tangy kick, Dijon mustard acts as a crucial emulsifier in the dressing. This means it helps bind the oil and lemon juice together, ensuring a smooth, well-combined dressing that won’t separate.

Mastering the Art of Grilling for This Salad

Achieving perfectly charred vegetables is key to the success of this grilled zucchini salad. Here’s a detailed guide to cooking your ingredients to perfection:

1. Prepare and Marinate the Zucchini: In a small bowl, whisk together a generous splash of avocado oil, lemon juice, minced garlic, a big pinch of salt, black pepper, and red pepper flakes. Place your zucchini wedges on a baking sheet and thoroughly toss them in this marinade, ensuring every piece is well-coated. Allow the zucchini to sit at room temperature while you get your grill ready. This brief marination period allows the flavors to meld beautifully.
2. Preheat and Prepare Your Grill: Whether you’re using an outdoor grill or an indoor grill pan, preheat it to medium-high heat (around 450ºF). Once hot, take a moment to clean the grates thoroughly with a grill brush. Then, lightly oil them with avocado oil to prevent any vegetables from sticking, ensuring easy flipping and perfect grill marks.
3. Grill the Vegetables in Stages: Start with the corn cobs, as they typically require the longest cooking time to achieve that desirable char and tenderness. Place them directly on the hot grates and rotate frequently until they are beautifully charred on all sides. When the corn is about halfway cooked, add the marinated zucchini wedges and the sweet peppers to the grill. Continue to cook, flipping the zucchini and peppers often, for approximately 3-5 minutes, or until they are tender-crisp with visible grill marks. The zucchini should be firm, not mushy. Remove all the grilled vegetables to a plate or clean baking sheet once done.
4. Craft the Herby Lemon Dressing: This vibrant dressing is incredibly simple to make. In a mason jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced shallot, honey, minced garlic, dried oregano, dried thyme, along with a generous pinch of kosher salt and black pepper. Secure the lid tightly and shake vigorously until all the ingredients are well combined and emulsified. Alternatively, you can whisk everything together in a bowl. Taste the dressing and adjust seasonings as needed, adding more salt, pepper, or honey to achieve your desired balance. This recipe makes a little extra dressing, perfect for drizzling over leftover protein or another salad.
5. Assemble and Serve: Once cooled slightly, chop the grilled zucchini into bite-sized pieces. Carefully remove the charred corn kernels from the cobs and chop the grilled peppers into similar bite-sized pieces. Arrange a generous bed of fresh arugula on a large serving platter or in a bowl. Top with the chopped grilled corn, zucchini, and peppers. Drizzle about a quarter of the prepared dressing over the salad. Toss gently to combine, then crown your creation with a sprinkle of crumbled feta cheese. Taste and add more dressing as desired. Serve immediately and enjoy the symphony of summer flavors!

Tips for the Best Grilled Zucchini Salad

• Don’t Overcook the Zucchini: Zucchini cooks quickly on the grill. Aim for tender-crisp with good char marks, but avoid turning it mushy.
• Hot Grill is Key: Ensure your grill is properly preheated before adding vegetables. This helps achieve a good sear and prevents sticking.
• Fresh Herbs are a Bonus: While dried herbs are used in the dressing, don’t shy away from tossing in fresh mint, basil, or parsley with the arugula for an extra layer of freshness.
• Make Ahead Dressing: The lemon-herb dressing can be made a day or two in advance and stored in the refrigerator. Shake well before using.
• Adjust to Your Taste: Always taste your dressing and salad before serving. Add more salt, pepper, lemon juice, or honey to achieve your perfect flavor balance.

Serving Suggestions and Variations

This grilled zucchini salad is incredibly versatile. Enjoy it as a light main course, especially when you want something fresh and flavorful, or serve it as a vibrant side dish to almost any summer meal. It pairs beautifully with:

• Grilled chicken, fish, or shrimp
• Steak or pork chops
• Alongside a hearty grain bowl
• As a fresh contrast to richer, creamy dishes

Feel free to customize this salad to your liking:

• Add Protein: Grilled chicken, chickpeas, or white beans can turn this into a more substantial meal.
• Different Cheeses: Try crumbled goat cheese, shaved Parmesan, or even fresh mozzarella pearls.
• More Veggies: Cherry tomatoes, red onion slices (grilled or raw), or even grilled asparagus would be fantastic additions.
• Spice it Up: Increase the red pepper flakes for an extra kick.
• Nutty Crunch: A sprinkle of toasted pine nuts or sliced almonds can add a lovely texture.

Storage and Make-Ahead Tips

While this salad is best enjoyed fresh off the grill, especially for the crispness of the arugula, you can certainly prepare components in advance. The grilled vegetables can be made ahead and stored in an airtight container in the refrigerator for up to 2-3 days. The dressing also keeps well in the fridge for up to a week. When ready to serve, simply re-warm the grilled vegetables if desired (or serve chilled), toss with fresh arugula and the dressing, and add feta. This makes it an excellent option for meal prep or entertaining.

If you like this recipe, you might also like these refreshing summer salads:

• Strawberry Watermelon Feta Salad
• Pickled Beet Salad with Citrus Vinaigrette
• Charred Corn Avocado Salad with Pickled Onions
• Zesty Italian Pasta Salad
• Lemon Basil Arugula Pasta Salad

This Grilled Zucchini Salad is more than just a recipe; it’s an invitation to savor the best of summer. With its vibrant colors, smoky flavors, and refreshing dressing, it promises to be a memorable addition to your warm-weather culinary repertoire. Don’t wait – fire up your grill and experience this delightful salad today!