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Except for a few college years, I have always lived on a farm. Growing up, we spent every summer day outside, well after a little morning-time TV. Many times it was some cartoon watching, but pretty soon I found Martha Stewart Living, and from then on I was hooked. Each morning, I would watch what was probably a summer rerun, but I soaked it all in. (How’s this for a flashback?!) Ok, I totally went down a rabbit hole of old Martha episodes while searching for that link. Back to the grilled zucchini…
After my Martha fix, I’d help Mom with whatever gardening was on the day’s schedule: hoeing, watering, planting, canning, or shelling peas (which I think I got 25 cents a cup for). Sometimes I would help Dad move animals from one building to another, but it’s no surprise that I was always more comfortable in the garden.
In her garden, Mom kept perfect, weed-free rows full of delicious vegetables. We didn’t often experiment with new recipes but instead stuck to the standards that Mom knew were good. Usually, our zucchini was made into a frittata or what we affectionately called “zucchini rounds”: little pancakes with Parmesan cheese and onion. Those. Were. Good.
Nowadays, I love to find new ways to use the bounty my zucchini plants produce. This unique vegetable can take on almost any flavor you add to it, which is exactly why I love to grill it. The added flavor is multiplied with a basil dressing that would make anything edible. The way I eat today has changed, but the fact that I always have an abundance of zucchini has not!
More Healthy Recipes
- Asparagus, radish, and sugar pea salad
- Curry, broccoli, and cauliflower Salad
- Vinaigrette roasted asparagus
- Tomato salad
Watch How to Make This Salad Recipe
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Grilled Zucchini & Onion Salad with Basil Dressing
Ingredients
For the salad
- 2 pounds zucchini (about 3 small)
- 1 medium red onion
- ½ pound cherry tomatoes
- 1 15-ounce can chickpeas rinsed and drained
- 6 ounces roasted red peppers
- 6 ounces feta cheese crumbled
For the dressing
- ¾ cup basil leaves loosely packed
- 2 cloves garlic
- ⅓ cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: Cut off the ends of the zucchini and halve lengthwise. Cut the ends off the onion and remove the outer layers. Brush both the zucchini and onion with olive oil and sprinkle with salt and black pepper.2 pounds zucchini (about 3 small), 1 medium red onion
- Grill: Preheat the grill on high heat. Once heated, add the zucchini and onion, cut side down and grill until charred and slightly softened, 10-15 minutes. Remove the vegetables from the grill and allow them to cool for 20 minutes.
- Prepare the salad: Once cool enough to handle, cut the zucchini into bite-sized pieces, about ¼ inch thick. Slice the onion thinly and add both to a large bowl. Cut the cherry tomatoes in half and add to the bowl. Drain and rinse the chickpeas and allow them to drip-dry in a colander. Then add to the salad. Dice the roasted red peppers and add them to the salad. Stir to combine all the vegetables.½ pound cherry tomatoes, 1 15-ounce can chickpeas, 6 ounces roasted red peppers
- Make the dressing: Add the basil leaves, garlic, olive oil, vinegar, Dijon mustard, salt, and black pepper to a blender, food processor, or immersion blender-safe container. Blend until smooth and taste for seasoning.¾ cup basil leaves, 2 cloves garlic, ⅓ cup olive oil, 2 tablespoons sherry vinegar, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 tablespoon Dijon mustard
- Assemble: Pour the dressing over the prepared salad. Stir and crumble the feta cheese on top.6 ounces feta cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is our favorite summer salad! I’ve made it the past 2 days & family loved it! Thank you for sharing this recipe with us! #foreverfan
I used summer squash in the grilled zucchini onion recipe and tasted delicious!
Want to know kinda sorta how to make your Mom’s zucchini parm pancakes
Thanks
Yum!!! I love everything about your gardening and food prep! I always make my own dressings since I was a kid cooking with my mom. It’s the only way. I need one of those mixers, so cool😃
Easy, unique and delicious 😋 A really great salad for summer. We’ll definitely make it again!
I made your grilled zucchini & onion salad for our July 4th cookout! It was so delicious, and was a big hit. I doubled it and there was plenty, with some left for us to enjoy a second day! Sorry, I didn’t take a photo of it!
This salad is absolutely delicious!! The dressing is so good it’s drinkable! Filling, toothsome, and a lovely grilled veggie flavor! Thanks fir posting this! Yum!
This dish is wonderful! Thank you for all your yummy recipes.
Can hardly wait to try these delicious looking salads. Thanks so much for making eating healthy so easy with these recipes .??
Healthy and delicious should be one in the same ?! So glad you’re enjoying the recipes!
Hi Kaleb,
Just wanted to let you know this salad is great– so flavorful, easy, and I love that it is served cold. I added some torn up rotisserie chicken (not necessary, but nice). Definitely a great way to use up a bunch of zucchini!
Thanks for all the fun content and ideas you post!
Cara
So good to hear Cara! I love the idea of chicken if you want it more hardy. Salads like this are what I eat all summer. So glad you enjoyed!