Grilled Zucchini Salad

5 from 6 votes
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This grilled zucchini salad is full of crunchy, delicious veggies, cheese and a fresh honey lime dressing.

Fresh grilled veggies in a white bowl with a silver fork on a counter.
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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

Ingredients needed to make grilled zucchini salad on a counter top.

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

Grill pan with veggies on it and black grill marks.

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.

Grill pan with halloumi on it and with grill marks.

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.

Zucchini salad with grilled halloumi in a white bowl on a counter.

Recipe FAQs

Can I use frozen corn kernels?

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.

How long will this last?

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.

White bowl full of fresh veggie and a silver fork on a counter.
5 from 6 votes

Grilled Zucchini Salad

This grilled zucchini salad is full of crunchy, delicious veggies, cheese and a fresh honey lime dressing. 
Prep: 10 minutes
Cook: 10 minutes
Servings: 4

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
  • 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

*use any cheese of choice! I prefer grilled halloumi or fresh crumbled feta.
*Mexican squash or yellow squash will work great. 

Nutrition

Serving: 1cup | Calories: 247kcal | Carbohydrates: 21g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 519mg | Potassium: 487mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1449IU | Vitamin C: 61mg | Calcium: 334mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 247
Keyword: 20 minute, Side Dish
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Recipe Rating




5 Comments

  1. 5 stars
    This looks sooooo Yummy and I will be trying this today🤗🤗‼️

  2. 5 stars
    I could eat this every day for the rest of my life. It was that good!

  3. 5 stars
    One of the best salad recipes I’ve ever had! Making this on repeat all summer long! Thank you!

    1. Hi Erin! I am thrilled to hear this, it’s the perfect summer salad. Enjoy and thanks for the feedback.