The side dishes are almost always the highlight of any summer gathering. Of course the grilled meat or fish is delicious, but salads made with fresh vegetables like corn, zucchini, tomatoes and cucumbers are just too good to pass up. Add peppery leaves like arugula or rocket and creamy, salty cheese like feta or goat’s cheese and you have sides your guests will swoon over. Instead of a raw zucchini salad, I love grilling the zucchini and corn to make the most of their flavor and bring out their sweetness. I made a simple lemon vinaigrette but you could use any salad dressing of your choice.
Ingredients needed
Fresh zucchini or yellow summer squash. Corn. Fresh or frozen. If you’re using corn on the cob, grill it with the zucchini then slice the kernels off the cob. Feta cheese. Crumbled goat cheese can be substituted. Parmesan cheese or Pecorino Romano shavings will also be delicious. Arugula / Rocket. Fresh herbs like basil, coriander/cilantro, dill, chives or parsley can be used instead. Extra virgin Olive oil. Fresh lemon juice. Lime juice can be substituted. Salt and black pepper. Other options: Thinly sliced red onion, toasted pine nuts, cherry tomatoes and cubes of avocado will all be great added to this salad.
How to make zucchini salad
Can you make grilled zucchini salad in advance?
This salad can be made up to a day in advance. Just add the arugula and dressing before serving as the leaves will wilt and become soggy.
Zucchini recipes
