Grilled Zucchini Salad with Basil Vinaigrette
This grilled zucchini salad is a delicious mixture of grilled zucchini, grilled charred corn, fresh tomatoes, onion and goat cheese. All that fresh produce is tossed in a basil vinaigrette. Zucchini and grilling just go together this time of year and this summer salad is the perfect side dish for backyard barbecues.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: basil, zucchini
Servings: 6 people
Grilled Zucchini Salad
- 2 large zucchini sliced in half lengthwise
- 2 ears of corn
- 1 pint cherry tomatoes sliced in half
- 1/4 large red onion sliced into small pieces
- 1 large avocado diced
- 1 teaspoon kosher salt
- 4 ounces crumbled goat cheese or feta cheese
Fresh Basil Vinaigrette
- 1/4 cup avocado oil or olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 3 teaspoons dijon
- 1/4 cup fresh chopped basil
Grill the corn and zucchini
Spread olive oil or avocado oil on each half of the zucchini and both ears of corn then sprinkle them with kosher salt.
Heat the grill to medium high and place the corn and the zucchini, cut side down, on the grill. Cook the corn on all four sides for 4 minutes each (12 minutes total) and cook the zucchini on both sides for 6 minutes each (12 minutes total). Remove the zucchini and corn from the grill to a cutting and allow to cool slightly.
Make the basil vinaigrette
Make the grilled zucchini salad
Carefully cut the corn off the cob and transfer it to a large serving bowl. i also like to do this by turning a small bowl upside down inside thee big bowl and standing the corn up on it while i slice the corn off the cob. See the recipe video above for an example.
Next, slice the grilled zucchini into half moon slices and place them in the bowl with the corn. Add the tomatoes, red onion, avocado and salt. Drizzle 2/3 of the dressing over the veggies and stir well to combine.
Finish by crumbling the goat cheese on top then drizzle the remaining dressing before serving. The goat cheese will melt and disappear with the warm veggies if you try to mix it in with the dressing.
Serve warm with additional fresh basil.
Serving: 1serving | Calories: 245kcal | Carbohydrates: 19g | Protein: 6.1g | Fat: 17.6g | Cholesterol: 8.7mg | Sodium: 473mg | Fiber: 3.1g | Sugar: 10.1g | Vitamin A: 78IU | Vitamin C: 12.7mg