I love creating a Zucchini Salad that celebrates the essence of summer. Picture grilled zucchini rounds paired with charred corn and fresh cherry tomatoes, all bathed in a tangy lemon dressing and finished with basil. Each bite invites you to experience a burst of colorful, vibrant flavors that refresh and inspire.

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I love experimenting with fresh and simple dishes, so my Grilled Zucchini Salad with Corn and Tomatoes is always a hit during the summer. I start by slicing 2 medium zucchinis lengthwise into 1/4 inch thick rounds then grilling them to get those tasty char marks.

Adding 2 ears of corn, husked and grilled before removing the kernels, brings in a burst of sweetness that works well with the vibrant taste of 1 pint of halved cherry tomatoes and thinly sliced small red onion. I also toss in a clove of minced garlic for that extra kick.

A drizzle of 2 tbsp olive oil and the juice of 1 large lemon ties the ingredients together, while salt, pepper and 1/4 cup of fresh basil leaves round up the flavors. This recipe is a perfect example of a fresh salad side dish with Mediterranean diet vibes that you can whip up in no time.

Why I Like this Recipe

I really like this recipe because it feels super healthy and fresh. I love how the grilled zucchini, corn, and tomatoes combine together with that tangy lemon dressing to make a flavor explosion in every bite. I also dig that its easy to make, even if I dont have a lot of time in the kitchen, and it’s a great dish to whip up on hot summer days. Lastly, I appreciate that it gives me the freedom to tweak the seasonings a bit or leave out the garlic if I want a milder taste, which makes it feel totally customizable.

Ingredients

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Crisp zucchini gives plenty of fiber and vitamins while keeping calories low and filling.
Sweet cherry tomatoes burst with vitamin C and add a fresh, tangy flavor.
Grilled corn kernels supply carbohydrates and fiber, offering a naturally sweet and crunchy treat.
Thin red onion slices introduce a zesty kick along with antioxidants and mild heat.
Fresh lemon juice brightens the salad, balancing savory flavors with tart, vibrant acidity.
Olive oil lends a smooth texture and healthy fats that enhance the overall flavor profile.

Ingredient Quantities

2 medium zucchinis, sliced lengthwise into 1/4 inch thick rounds

2 ears of corn, husked and grilled then kernels removed (or about 1.5 cups corn kernels)

1 pint cherry tomatoes, halved

1 small red onion, thinly sliced

1 clove garlic, minced (optional but adds a nice kick)

2 tbsp olive oil

Juice of 1 large lemon

Salt to taste

Black pepper to taste

1/4 cup fresh basil leaves, roughly chopped

How to Make this

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1. Preheat your grill to medium-high heat.

2. Brush the zucchini slices with olive oil and sprinkle them with salt and pepper.

3. Grill the zucchini rounds for about 3 to 4 minutes per side until they get some nice grill marks, then set them aside to cool a bit.

4. If you haven’t done that yet, grill the corn on the cob until it’s charred slightly. Once it’s cool enough, carefully remove the kernels (about
1.5 cups).

5. In a big mixing bowl, combine the grilled zucchini, corn kernels, halved cherry tomatoes, and thinly sliced red onion.

6. Add the minced garlic for a little kick (this step is optional if you want a milder flavor).

7. Drizzle in the remaining olive oil and the juice of 1 large lemon.

8. Season the salad with additional salt and black pepper to your taste.

9. Toss everything together gently so that all the flavors mix well.

10. Finally, sprinkle over the fresh, roughly chopped basil leaves, give it another quick toss, and enjoy your refreshing summer salad!

Equipment Needed

1. Grill (preheated to medium high heat)
2. Basting brush (for brushing the zucchini with olive oil)
3. Knife (to slice the zucchini, red onion, and halve the cherry tomatoes)
4. Cutting board (for chopping and slicing the vegetables)
5. Large mixing bowl (to toss together all ingredients)
6. Tongs (to flip the zucchini rounds and handle the hot corn)
7. Measuring cup (to measure out the corn kernels)
8. Citrus juicer or fork (to extract the lemon juice)

FAQ

Q: How do I know when the zucchinis are done grilling?

A: They should have nice grill marks and be tender but not mushy. If they still hold their shape then they're perfect.

Q: Can I use frozen corn kernels for this salad?

A: Sure you can use frozen corn but honestly fresh grilled kernels add more flavor so it's better if you can get fresh corn.

Q: Is this recipe a good option for a party?

A: Absolutely, this salad is light and tasty and works great for parties. Just make sure to serve it at room temp.

Q: Can I substitute basil with another herb?

A: Yes you can try using mint or parsley if you dont have basil, but it might change the flavor slightly.

Q: How long does it take to prep and cook this dish?

A: The total time is about 20 to 25 minutes making it a quick and healthy option for a summer meal.

Grilled Zucchini Salad Recipe Substitutions and Variations

If you cant find zucchinis try using yellow squash or even eggplant slices for a similar texture
If fresh corn kernels are out of reach, frozen corn (thawed) or even grilled red bell peppers can work as a substitute
For a milder taste, swap out red onions with white or yellow onions since they offer a softer flavor
Missing garlic? A pinch of garlic powder can step in, just use about the same amount as one clove
If basil isn’t available, you might use chopped mint or oregano to still add that fresh, herby kick

Pro Tips

1. Make sure your grill is really hot before putting the veggies on so they get a nice char and don’t stick to the grill.
2. For extra kick, try adding a little lemon zest along with the lemon juice—this gives a brighter flavor without overpowering the dish.
3. If you’re prepping a bit in advance, wait to toss in the basil until just before serving so it stays fresh and doesn’t get wilted by the lemon juice.
4. When you’re removing the corn kernels, be extra careful to get rid of any stray bits of cob; a quick rinse can help keep the flavors clean and crisp.

Grilled Zucchini Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Grill (preheated to medium high heat)
2. Basting brush (for brushing the zucchini with olive oil)
3. Knife (to slice the zucchini, red onion, and halve the cherry tomatoes)
4. Cutting board (for chopping and slicing the vegetables)
5. Large mixing bowl (to toss together all ingredients)
6. Tongs (to flip the zucchini rounds and handle the hot corn)
7. Measuring cup (to measure out the corn kernels)
8. Citrus juicer or fork (to extract the lemon juice)

Ingredients

2 medium zucchinis, sliced lengthwise into 1/4 inch thick rounds
2 ears of corn, husked and grilled then kernels removed (or about 1.5 cups corn kernels)
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
1 clove garlic, minced (optional but adds a nice kick)
2 tbsp olive oil
Juice of 1 large lemon
Salt to taste
Black pepper to taste
1/4 cup fresh basil leaves, roughly chopped

Directions

Preheat your grill to medium-high heat.
Brush the zucchini slices with olive oil and sprinkle them with salt and pepper.
Grill the zucchini rounds for about 3 to 4 minutes per side until they get some nice grill marks, then set them aside to cool a bit.
If you haven't done that yet, grill the corn on the cob until it's charred slightly. Once it's cool enough, carefully remove the kernels (about
5 cups).
In a big mixing bowl, combine the grilled zucchini, corn kernels, halved cherry tomatoes, and thinly sliced red onion.
Add the minced garlic for a little kick (this step is optional if you want a milder flavor).
Drizzle in the remaining olive oil and the juice of 1 large lemon.
Season the salad with additional salt and black pepper to your taste.
Toss everything together gently so that all the flavors mix well.
Finally, sprinkle over the fresh, roughly chopped basil leaves, give it another quick toss, and enjoy your refreshing summer salad!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.