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This grilled zucchini salad is full of crunchy, delicious veggies, cheese and a fresh honey lime dressing.
Table of Contents
Why Make This Zucchini Salad
This salad is the perfect summer side, it’s light, full of flavor and packed with nutrients. You can make it on the grill or on a grill pan. It’s colorful, customizable and downright addicting.
This zucchini salad makes a great make ahead side for barbecuing or for the week. I love the fresh crunch to it and I know you will too!
Ingredients Needed
Fresh Zucchini. You can use any variety of zucchini you prefer.
Halloumi. This is a grilling cheese, it’s made from sheep’s milk and it’s wonderful but this salad is excellent with feta as well, I use both interchangeably I love both equally so please use what you prefer.
Bell Peppers. Use any color of bell pepper you enjoy I like to use red or orange for color and because they are a bit sweeter in flavor.
Corn. Use frozen (thawed) corn on the cob or fresh corn on the cob.
Seasoning. Salt, pepper, oregano.
All other ingredients and measurements are listed below.
Steps To Make This Recipe
Step One. Start with prepping the veggies. Slice the Zucchini length wise into 2-3 slices. The sliced shouldn’t be too thin. They need to be hearty once chopped up to hold up in the salad. Chop the peppers in half and scoop out all the seeds.
Step Two. Fire up the grill! If using the stove top, place a grill pan on the stove on medium high heat. Brush or spritz all the veggies with oil, place on the grill or the grill pan. Sprinkle generously with salt and pepper.
Step Three. Mix up the dressing. Squeeze the lime, add the seasoning, honey, garlic, lime, chopped cilantro and whisk. Grill the veggies for about 2-3 minute each side or until the veggies have a nice charred grill mark.
Step Four. If using halloumi add it to the grill or grill pan. Only grill for about one minutes each side (it doesn’t need nearly as much time as the veggies!) If you are using feta, skip this part.
Step Five. Once the veggies have cooled, chop them up into bite sized (1 inch or smaller) pieces. Try to make them equal in size so it’s easier to eat. Add all the veggies to a large bowl. Pour the dressing over the veggies and toss well. Add the cheese and arugula and gently mix.
Recipe Variations
Corn on the cob. You can use frozen roasted corn kernels or any corn of choice.
Zucchini. Use Mexican squash or yellow squash in place.
Halloumi. Crumbled feta or goat cheese will also work great.
Arugula. You can skip the arugula or use baby spinach.
Recipe FAQs
Yes, you can use frozen corn kernels instead of corn on the cob, however you won’t be able to grill it. Just thaw it and toss into the salad.
This salad will last for up to 3 days in an airtight container.
Recipe Pairings
This zucchini salad pairs well with just about anything. I love to enjoy it with Turkey Smash Burgers, Air fryer Boneless Wings, Lemon Pepper Wings, Grilled Chicken Wrap and so many other recipes.
Other Side Recipes To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Grilled Zucchini Salad
Equipment
- grill or grill pan
- sharp knives
Ingredients
- 2-3 zucchinis
- 2 corn on the cobs
- 1 red bell pepper
- 2 cup arugula
- ½ cup halloumi or feta, see notes
Honey Lime Dressing
- 2 Tbsp cilantro, chopped
- ¼ tsp salt, *more as needed
- ½ tsp black cracked pepper
- ½ tsp dried oregano
- ¼ cup fresh lime, *about 1-2 fresh limes
- 1½ Tbsp honey
- 2 Tbsp olive oil
- 2 garlic cloves, minced
Instructions
- Start with prepping the veggies. Slice the Zucchini length wise into 2-3 slices. The sliced shouldn't be too thin. They need to be hearty once chopped up to hold up in the salad. Chop the peppers in half and scoop out all the seeds.
- Fire up the grill! If using the stove top, place a grill pan on the stove on medium high heat. Brush or spritz all the veggies with oil, place on the grill or the grill pan. Sprinkle generously with salt and pepper.
- Mix up the dressing. Squeeze the lime, add the seasoning, honey, garlic, lime, oil, chopped cilantro and whisk. Grill the veggies for about 2-3 minute each side or until the veggies have a nice charred grill mark.
- If using halloumi add it to the grill or grill pan. Only grill for about one minutes each side (it doesn't need nearly as much time as the veggies!) If you are using feta, skip this part.
- Once the veggies have cooled, chop them up into bite sized (1 inch or smaller) pieces. Try to make them equal in size so it's easier to eat. Add all the veggies to a large bowl. Pour the dressing over the veggies and toss well. Add the cheese and arugula and gently mix.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great!!!
This looks sooooo Yummy and I will be trying this today🤗🤗‼️
I could eat this every day for the rest of my life. It was that good!
One of the best salad recipes I’ve ever had! Making this on repeat all summer long! Thank you!
Hi Erin! I am thrilled to hear this, it’s the perfect summer salad. Enjoy and thanks for the feedback.
Delicious and simple! I ate it warm and cooled. So, so good…will be eating on repeat all summer.
Hi Eileen, thank you greatly for the feedback. Happy to hear this will be in the rotation. xoxo