Labor Day weekend may have come to an end but the summer isn’t over yet! J. and I are saving up for a grill (a goal to have in time for next summer) but whether firing the grill outside or pulling out your grill pan on the stove top, you can’t go wrong with this grilled zucchini salad. It’s light, refreshing, and perfect for summer!
Grilled Zucchini Salad
- 4 medium zucchini
- 2 TBSP extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 1 TBSP chopped parsley
- 3 TBSP extra virgin olive oil
- 1 TBSP finely grated lemon zest
- 2 TBSP lemon juice
- 1 tsp dried oregano
- 1/4 tsp kosher salt
Heat a grill pan to medium heat.
In a small bowl, whisk together 3 TBSP olive oil, lemon juice and zest, oregano, and 1/4 tsp salt. Set aside.
Cut the zucchini into 1/4-inch rounds, discarding the edges, and place into a large bowl. Drizzle with 2 TBSP of olive oil and season with 1 tsp of kosher salt and 1/2 tsp pepper.
Place the zucchini rounds in a single layer on the grill (you may need to do several batches). Cook for about 5 minutes, turning occasionally, until you have nice grill marks and the zucchini is tender.
Place the grilled zucchini back in the original large bowl. Drizzle with the vinaigrette and toss to combine. Let cool to room temperature, then add the feta and parsley, mix, and serve.
Dressing this zucchini salad as it comes off the grill lets the flavor quickly absorb for ultimate flavor. With a bit of a Greek flair, this warm salad pairs well with lighter main courses like fish or chicken, but can also stand up to the heavier entrees like steak and lamb. It’s a great summer staple side dish!