This Grilled Zucchini Salad is everything you love about summer: vibrant veggies, smoky charred flavor, and fresh herbs tossed in a bright basil vinaigrette. With tender grilled zucchini, sweet corn, juicy tomatoes, creamy avocado, and tangy goat cheese, this dish is a guaranteed crowd-pleaser—perfect for backyard BBQs, potlucks, or a light lunch on the patio.

Why You’ll Love This Grilled Zucchini Salad

• Packed with Summer Produce – A fresh and colorful mix of seasonal ingredients.
• Healthy and Flavorful – Loaded with nutrients, fiber, and healthy fats.
• Simple Yet Impressive – It looks gorgeous and tastes like summer in a bowl.
• Customizable – Use goat cheese or feta, add grilled chicken or keep it vegetarian.

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Ingredients

For the Salad

• 2 large zucchini, halved lengthwise
• 2 ears of corn
• 1 pint cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 large avocado, diced
• 1 teaspoon kosher salt
• 4 oz goat cheese or feta cheese

For the Basil Vinaigrette

• 1/4 cup olive oil or avocado oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 3 teaspoons Dijon mustard
• 1/4 cup fresh chopped basil
• 1/2 teaspoon kosher salt

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How to Make Grilled Zucchini Salad

1. Grill the Zucchini and Corn

Brush zucchini halves and corn with olive oil, then season with kosher salt. Heat your grill to medium-high (around 400°F) and grill for about 12 minutes, rotating the corn every 3–4 minutes and flipping the zucchini halfway through. Grill marks = flavor!

Let the veggies cool slightly before cutting.

2. Make the Basil Vinaigrette

In a jar or bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and fresh basil. Shake or whisk until well blended. This herby vinaigrette brings the whole salad together.

3. Assemble the Salad

Cut the grilled corn off the cob and slice zucchini into half-moons. Add both to a large bowl with tomatoes, red onion, and avocado.

Drizzle half the vinaigrette over the veggies and toss gently. Crumble the goat cheese or feta on top, drizzle with remaining dressing, and garnish with extra fresh basil.

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Tips for the Best Grilled Zucchini Salad

• Salt Before Grilling: Adds flavor and helps zucchini retain some bite.
• Avoid Mushy Zucchini: Don’t overcook—aim for grill marks with a tender texture.
• Use Fresh Basil: It makes a huge difference in the vinaigrette.
• Make It a Meal: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Storage: Best served fresh, but leftovers keep well in the fridge for up to 4 days.

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Frequently Asked Questions

Should I salt zucchini before grilling?
Yes! A light sprinkle of salt before grilling enhances the flavor and prevents blandness.

Why is my grilled zucchini mushy?
Overcooking or slicing too thin can make zucchini soggy. Keep slices thick enough to handle the grill (about ½ inch).

Can I use a grill pan instead?
Absolutely! An indoor grill pan works just fine for this recipe.

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Serving Suggestions

This grilled zucchini salad pairs beautifully with:

• Grilled chicken or salmon
• Veggie burgers
• Fresh-baked bread or pita
• Iced lemonade or white wine spritzers

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More Summer Salad Ideas

• Grilled Peach Salad
• Strawberry Quinoa Feta Salad
• Cucumber Tomato Avocado Salad
• Peach Burrata Salad

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Save This Recipe for Later!

Whether you’re using up garden zucchini or prepping for your next summer cookout, this grilled zucchini salad is one you’ll come back to again and again.