Grilled Zucchini Salad with Corn

White bowl full of fresh veggie and a silver fork on a counter.

5 from 8 votes

Grilled Zucchini Salad with Corn

Grilled zucchini salad with zucchini, sweet corn, charred bell pepper, arugula, and golden halloumi is tossed in a bright honey lime dressing. This easy summer side is ready in about 20 minutes and pairs perfectly with everything from burgers to grilled chicken and steak.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Bailey Rhatigan

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

Slice the zucchini into ½-inch-thick planks so they hold together on the grill and develop nice char without becoming too soft.
Don't overcook the zucchini. I like to pull it off the grill while it's still slightly firm since it will continue to soften as it cools.
Fresh corn gives the best flavor, but frozen corn on the cob (thawed first) is a great alternative when fresh isn't in season.
Halloumi is best served warm or at room temperature. If you're making the salad ahead of time, I recommend using feta instead.
Let the grilled vegetables cool for 5–10 minutes before tossing with the arugula so the greens stay fresh instead of wilting.
Store the dressing separately if making ahead and toss everything together just before serving for the best texture.

Nutrition