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!
Servings 6 servings
Calories 260kcal
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 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 salt
- ½ tsp pepper
Instructions
For the salad
- Cut off the ends of the zucchini and halve lengthwise.
- Cut the ends of the onion and remove the outer layers.
- Brush both the zucchini and onion with oil and sprinkle with salt and pepper.
- 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.
- Drain and rinse the chickpeas and allow to drip dry in a colander. Then add to the salad.
- Dice the roasted red peppers add to the salad.
- Stir to combine all the vegetables.
For the dressing
- Add the basil leaves, garlic, olive oil, vinegar, salt. and pepper to a blender, food processor or immersion blender-safe container.
- Blend until smooth and taste for seasoning.
To assemble
- Pour dressing over prepared salad.
- Stir and crumble on 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 | Carbohydrates: 15.4g | Protein: 7.9g | Fat: 19.6g | Saturated Fat: 6.3g | Trans Fat: 0g | Cholesterol: 25.3mg | Sodium: 1150.2mg | Fiber: 4g | Sugar: 7.1g