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Grilled Zucchini Salad with Mint and Feta

Grilled Zucchini Salad - featured image
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A vibrant summer side featuring smoky grilled zucchini, fresh mint, creamy feta, and a bright lemony dressing. Quick to prepare and perfect for cookouts, potlucks, or lazy lunches.

Ingredients

Scale
  • 4 medium zucchini, sliced lengthwise into 1/4-inch planks
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly cracked black pepper
  • 1 1/2 tablespoons fresh lemon juice (about half a lemon)
  • 2 teaspoons honey (or maple syrup for vegan option)
  • 1 tablespoon olive oil (extra virgin)
  • 1 small garlic clove, finely minced (optional)
  • Pinch of salt and pepper
  • 1/3 cup crumbled feta cheese (about 2 ounces)
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup thinly sliced red onion (optional)
  • 2 tablespoons toasted pine nuts or slivered almonds (optional, sub sunflower seeds for nut allergies)

Instructions

  1. Wash and dry zucchini. Slice lengthwise into 1/4-inch planks.
  2. Lay slices on a clean towel and sprinkle both sides with 1 teaspoon kosher salt. Let sit for 10 minutes to draw out moisture.
  3. Preheat grill or grill pan to medium-high (about 400°F). Brush grates lightly with olive oil.
  4. Pat zucchini slices dry. Toss with 2 tablespoons olive oil and 1/2 teaspoon black pepper. Add a pinch of chili flakes if desired.
  5. Lay zucchini planks on the hot grill. Cook for 2-3 minutes per side until grill marks appear and zucchini is tender but not mushy.
  6. In a small bowl, whisk together lemon juice, honey (or maple syrup), 1 tablespoon olive oil, minced garlic (if using), and a pinch of salt and pepper.
  7. Arrange grilled zucchini on a serving platter. While warm, drizzle with half the dressing.
  8. Scatter crumbled feta, chopped mint, sliced red onion, and toasted nuts over the top.
  9. Drizzle remaining dressing and gently toss everything together.
  10. Taste and add extra salt or pepper if needed. Squeeze more lemon over the top for extra zing.
  11. Serve immediately while warm, or let cool to room temperature.

Notes

Salting and draining zucchini keeps the salad crisp. Toss dressing with warm zucchini for best flavor absorption. For nut allergies, use sunflower seeds. Make ahead by grilling zucchini and mixing dressing, then toss with mint, feta, and nuts before serving. Variations include adding grilled corn, cherry tomatoes, or swapping feta for plant-based cheese.

Nutrition

Keywords: grilled zucchini salad, summer side dish, mint, feta, healthy, gluten-free, vegetarian, BBQ, picnic, easy salad

Find it online: https://hungermind.com/grilled-zucchini-salad-with-mint-and-feta-easy-summer-side-recipe/