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Grilled Zucchini Salad

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This grilled Zucchini Salad with corn and tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It’s fresh, delicious, and easy to make.

Ingredients

Scale
  • 2 medium-sized zucchini (cut into ½-inch thick half-moons)
  • 2 cups cherry tomatoes (halved)
  • 2½ cups corn kernels
  • 2 tablespoons olive oil (divided)
  • salt and freshly ground black pepper (to taste)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic (minced)
  • 1 teaspoon dried oregano (or any other dried herbs)
  • salt and freshly ground black pepper (to taste)
  • 2 cups arugula
  • ½ cup crumbled goat cheese (you could also use bleu cheese or feta cheese)

Instructions

  1. Prep the grill. Preheat an outdoor grill to medium-high, about 425F. Brush the grill grates with oil.
  2. Grill the zucchini. Drizzle olive oil over the zucchini slices and season them with salt and pepper. Grill the zucchini for 2 to 3 minutes per side or until tender and grill marks appear.
  3. Grill the tomatoes and corn. At the same time, grab a grill pan and combine the tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper. Set the grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred, about 2 to 3 minutes.
  4. Make the dressing. Meanwhile, in a salad bowl, whisk together 3 tablespoons of olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Finish and serve. To the dressing, add the zucchini, tomatoes, corn, and arugula; toss to coat until well combined. Top the zucchini salad with crumbled cheese and serve.

Find it online: https://mykitchenstorie.com/grilled-zucchini-salad/