This Grilled Zucchini Salad is a vibrant and refreshing dish that’s perfect for any summer gathering. With its bright colors and fresh flavors, this salad is not only visually appealing but also incredibly easy to make. Combining grilled zucchini with juicy tomatoes and creamy mozzarella, it’s a healthy choice that comes together in under 30 minutes. Whether you’re hosting a barbecue, enjoying a family dinner, or simply looking for a quick meal, this salad fits the bill perfectly!

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Why You’ll Love This Recipe

Quick and Easy: This salad can be prepared in just 25 minutes, making it a great go-to for busy days.
Fresh Ingredients: Featuring seasonal vegetables and herbs, it bursts with flavor and nutrition.
Low in Carbs: With fewer than 5 net carbs per serving, it’s an excellent option for those on low-carb diets.
Versatile Pairing: Enjoy it as a side dish or a light main meal; it pairs well with grilled meats or other summer dishes.
Customizable: Feel free to add your favorite ingredients like avocado or nuts for extra texture.

Tools and Preparation

To prepare this Grilled Zucchini Salad efficiently, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

Grill pan or cast iron skillet
Baking sheet
Paper towels
Mixing bowl or container
Whisk

Importance of Each Tool

Grill pan or cast iron skillet: These provide the high heat needed to achieve those lovely grill marks on the zucchini.
Baking sheet: Helps to absorb moisture from the zucchini before grilling, ensuring they get nice and charred.

Ingredients

This Grilled Zucchini Salad with a homemade red wine vinaigrette will be your repeat meal of the summer! This healthy recipe is ready in under 30 minutes, loaded with fresh mozzarella and tender veggies, and has fewer than 5 net carbs.

For the Salad

1 pound zucchini (about 3 medium zucchini)
6 ounces tomato of choice (can be 2 medium vine-ripe tomatoes, 1 large Heirloom Tomato, or 2-3 Kumato tomatoes sliced into thin rounds)
½ pint colorful cherry tomatoes (8 ounces, halved)
½ tsp fine salt
8 ounces fresh mozzarella cheese (sliced into thin rounds and torn in half)
8-10 fresh basil leaves (torn right before serving)

For the Dressing

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic cloves (minced)
2 teaspoons sugar-free maple syrup
1 ½ teaspoon salt
¼ teaspoon freshly cracked black pepper
⅛ teaspoon red pepper flakes (optional)

How to Make Grilled Zucchini Salad

Step 1: Prepare the Zucchini

Trim ends off of each zucchini. Slice each zucchini into 1⁄2” thick circles on a bias. Line a baking sheet with a paper towel and place the zucchini on it. Lightly press a paper towel on top of the zucchini too to remove excess moisture.

Step 2: Grill the Zucchini

Heat a grill pan or cast iron skillet over medium-high heat and brush with oil. Grill zucchini in batches, as not to overcrowd the pan. Cook for 2-3 minutes per side until charred. Once cooked, set onto a plate to cool.

Step 3: Season the Zucchini

Sprinkle the top of the cooked zucchini pieces with 1⁄4 teaspoon salt and toss gently using your hands.

Step 4: Make the Dressing

Combine all dressing ingredients in a bowl or container. Whisk together until emulsified, or cover and shake well.

Step 5: Assemble the Salad

Arrange room-temperature grilled zucchini on a serving dish along with sliced tomatoes and mozzarella slices. Drizzle with vinaigrette (you may not use all of it), sprinkle with torn basil, followed by an additional pinch of salt and freshly cracked black pepper.

Enjoy this delightful Grilled Zucchini Salad as part of your summer spread!

How to Serve Grilled Zucchini Salad

This Grilled Zucchini Salad is not only delicious but also versatile. You can serve it in various ways to enhance your dining experience and impress your guests. Here are some creative serving suggestions to consider.

As a Main Dish

Pair with grilled chicken or shrimp for a protein-packed meal that complements the veggies.
Serve it on a bed of quinoa or farro for added texture and nutrition.

As a Side Dish

This salad pairs well with steak or grilled fish, adding freshness to your main course.
Enjoy it alongside roasted vegetables for a colorful plate.

In a Wrap

Use the salad as a filling for whole grain wraps or lettuce cups for a light lunch option.
Add some hummus or avocado spread for extra creaminess.

On Toast

Top toasted sourdough or whole-grain bread with the salad for an open-faced sandwich that’s perfect for brunch.
Drizzle with balsamic glaze for an added layer of flavor.

As Party Appetizers

Serve small portions in individual cups at gatherings, making it easy for guests to enjoy.
Pair with toothpicks for a fun, bite-sized treat.

How to Perfect Grilled Zucchini Salad

To elevate your Grilled Zucchini Salad, consider these helpful tips that will ensure optimal flavor and presentation.

Choose fresh ingredients: Using ripe tomatoes and fresh basil can significantly enhance the taste of your salad.
Grill zucchini properly: Make sure to grill the zucchini until it’s nicely charred but still tender. This adds depth to the flavor.
Make vinaigrette ahead of time: Preparing your dressing in advance allows the flavors to meld together beautifully.
Serve at room temperature: Allow the salad components to come to room temperature before serving; this enhances their flavors.
Customize toppings: Feel free to add nuts, seeds, or even olives for an extra crunch and flavor variation.
Experiment with herbs: Try adding different herbs like oregano or parsley for an interesting twist.

Best Side Dishes for Grilled Zucchini Salad

Looking to complement your Grilled Zucchini Salad? Here are some excellent side dishes that work well together and make your meal complete.

Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up any leftover vinaigrette from the salad.
Roasted Potatoes: Seasoned roasted potatoes add heartiness and balance out the fresh flavors of the salad.
Quinoa Pilaf: A light quinoa pilaf with herbs offers a nutritious side that pairs well with grilled dishes.
Couscous Salad: A couscous salad loaded with veggies can bring additional textures and flavors to the table.
Caprese Skewers: These skewers combine mozzarella, tomatoes, and basil, echoing the flavors in your main dish while being easy to eat.
Corn on the Cob: Sweet and juicy corn on the cob is a classic summer side that complements grilled meals beautifully.

Common Mistakes to Avoid

When making Grilled Zucchini Salad, there are a few common mistakes you should be aware of to ensure your dish turns out perfectly.

Skipping the salt on zucchini: Not salting the zucchini before grilling can lead to watery salad. Always sprinkle salt and let it sit to draw out excess moisture.
Overcrowding the grill: Placing too much zucchini on the grill pan will steam rather than char them. Grill in batches for that perfect grilled flavor.
Using cold ingredients: Cold mozzarella and tomatoes can affect the salad’s overall taste. Let them reach room temperature for best flavor.
Not emulsifying the dressing: A poorly mixed vinaigrette can ruin the salad. Whisk or shake well until all ingredients are combined.
Forgetting fresh herbs: Skipping fresh basil can make your salad taste flat. Always add torn basil leaves just before serving for a burst of flavor.

Storage & Reheating Instructions

Refrigerator Storage

Store the Grilled Zucchini Salad in an airtight container.
It will last up to 3 days in the refrigerator.

Freezing Grilled Zucchini Salad

Freezing is not recommended as it may change the texture of the zucchini and mozzarella.
If you must freeze, use a freezer-safe container and consume within 1 month.

Reheating Grilled Zucchini Salad

Oven: Preheat your oven to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes.
Microwave: Place in a microwave-safe dish and heat for 30-second intervals until warmed through.
Stovetop: Heat in a skillet over medium heat, stirring occasionally until warm.

Frequently Asked Questions

Can I make Grilled Zucchini Salad ahead of time?

You can prepare some components ahead of time, like grilling zucchini and making the dressing. However, it’s best to assemble it just before serving for freshness.

What can I substitute for fresh mozzarella in this Grilled Zucchini Salad?

If you can’t find fresh mozzarella, try using burrata or even crumbled feta cheese for a different but delicious flavor profile.

How do I enhance the flavor of my Grilled Zucchini Salad?

Adding roasted garlic or a splash of balsamic glaze can elevate the flavors significantly, enhancing your overall experience with this dish.

Is this Grilled Zucchini Salad suitable for meal prep?

Yes! This salad is great for meal prep due to its low-carb nature and quick preparation time, making it a healthy option throughout the week.

Final Thoughts

The Grilled Zucchini Salad is not only healthy but also incredibly versatile. It’s perfect as a side dish or light meal during summer. Feel free to customize with your favorite veggies or proteins to suit your taste!

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Grilled Zucchini Salad

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Author: Cara
Total Time: 25 minutes
Yield: Serves 4

Print Recipe

Description

Grilled Zucchini Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This easy-to-make salad combines tender, charred zucchini with juicy tomatoes and creamy mozzarella, all drizzled with a zesty homemade red wine vinaigrette. In just under 30 minutes, you can whip up this nutritious salad, making it an ideal choice for barbecues, family dinners, or quick weeknight meals. With its bright colors and fresh flavors, this salad not only pleases the palate but also adds a burst of color to your table. Enjoy it as a light main dish or a delightful side that complements grilled meats beautifully!

Ingredients

Scale

1 pound zucchini
6 ounces tomatoes (any variety)
½ pint colorful cherry tomatoes (halved)
8 ounces fresh mozzarella cheese (sliced into thin rounds and torn in half)
8–10 fresh basil leaves (torn right before serving)
⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic cloves (minced)
2 teaspoons sugar-free maple syrup
1 ½ teaspoon salt
¼ teaspoon freshly cracked black pepper
⅛ teaspoon red pepper flakes (optional)

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Instructions

Trim ends and slice zucchini into ½-inch thick rounds. Pat dry with paper towels to remove excess moisture.
Heat grill pan over medium-high heat and brush with oil. Grill zucchini for 2-3 minutes on each side until charred; set aside to cool.
Sprinkle grilled zucchini with salt and toss gently.
Whisk together olive oil, vinegar, minced garlic, maple syrup, salt, pepper, and red pepper flakes until well combined.
Layer grilled zucchini on a serving platter with sliced tomatoes and mozzarella. Drizzle with dressing and top with torn basil before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: Mediterranean