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Top down view of white bowl filled with zucchini salad with wooden tongs all on white countertop with extra basil dressing and tomatoes
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4.74 from 19 votes

Grilled Zucchini & Onion Salad with Basil Dressing

A simple grilled zucchini, onion, cherry tomato, and pepper salad with basil dressing is the perfect summertime meal! Super simple and fresh! 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Difficulty: Easy
Method: Grilling
Servings: 6 servings
Author: Kaleb

Ingredients

For the salad

  • 2 lb zucchini (approx. 3 small)
  • 1 medium red onion
  • ½ lb cherry tomatoes
  • 1 15-oz can chickpeas rinsed and drained
  • 6 oz roasted red peppers
  • 6 oz feta cheese crumbled

For the dressing

  • ¾ cup basil leaves loosely packed
  • 2 cloves garlic
  • ⅓ cup olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Instructions

For the salad

  • Cut off the ends of the zucchini and halve lengthwise.
    2 lb zucchini (approx. 3 small)
  • Cut the ends of the onion and remove the outer layers.
    1 medium red onion
  • Brush both the zucchini and onion with olive oil and sprinkle with salt and black pepper.
    ⅓ cup olive oil
  • Preheat 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 to cool 20 minutes.
  • Once cool enough to handle, cut the zucchini in bite-size 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.
    ½ lb cherry tomatoes
  • Drain and rinse the chickpeas and allow to drip dry in a colander. Then add to the salad.
    1 15-oz can chickpeas
  • Dice the roasted red peppers add to the salad.
    6 oz roasted red peppers
  • Stir to combine all the vegetables.

For 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.
    ¾ cup basil leaves, 2 cloves garlic, ⅓ cup olive oil, 2 tbsp sherry vinegar, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp Dijon mustard
  • Blend until smooth and taste for seasoning.

To assemble

  • Pour dressing over prepared salad.
  • Stir and crumble on feta cheese.
    6 oz feta cheese

Video

Notes

  • This can be made up to one hour before serving with dressing. If making a day in advance, leave the dressing off and add before serving.

Nutrition

Serving: 1serving | Calories: 260kcal | Trans Fat: 0g