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Grilled Zucchini Salad with corn and tomatoes, healthy summer dish

Grilled Zucchini Salad with Corn and Tomatoes

A fresh, colorful summer salad featuring smoky grilled zucchini, sweet corn, and juicy tomatoes tossed with a light dressing. Perfect as a side dish or a light vegetarian main.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis sliced lengthwise into planks
  • 2 ears corn husked (or 1 ½ cups frozen corn, thawed)
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice or lime juice
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • Salt and pepper to taste
  • ¼ cup fresh basil or cilantro chopped
  • ¼ cup crumbled feta or cotija cheese optional

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Knife and cutting board
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Preheat grill or grill pan over medium-high heat. Brush zucchini planks and corn lightly with olive oil; season with salt and pepper.
  2. Grill zucchini for 2–3 minutes per side, until tender with grill marks. Grill corn, turning occasionally, until lightly charred.
  3. Cut grilled zucchini into bite-sized pieces. Slice corn off the cob.
  4. In a mixing bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
  5. Add zucchini, corn, tomatoes, and red onion to the bowl. Toss with dressing until coated.
  6. Garnish with fresh herbs and cheese (if using). Serve warm or chilled.

Notes

Can substitute zucchini with yellow squash.
Add avocado or grilled chicken for a heartier version.
Best enjoyed fresh but will keep in the fridge for up to 2 days.