Grilled Zucchini Salad with Corn & Tomatoes

This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It’s fresh, healthy, and real easy to make.

top view of a large blue salad bowl filled with grilled zucchini slices, cherry tomatoes, and corn kernels

My Favorite Way to Enjoy Grilled Zucchini

Zucchini season is underway, and this salad is calling your name! Grilling is the best way to get juicy, tender-crisp zucchini, and it tastes so good with the other veggies. Everything is charred to perfection in this flavorful vegetarian dish.

This summer salad is complete with a homemade lemon garlic dressing. It’s super quick and easy to make. You can top off your salad with crumbled cheese or omit the cheese to keep it vegan.

side shot of a blue salad bowl filled with grilled corn, tomatoes, zucchini, goat cheese, lemon slices, and arugula on top

Recipe Ingredients

For the Grilled Vegetables

Zucchini: Slice your zucchini into crescent shapes, about half-an-inch thick.
Cherry Tomatoes: Cut your cherry tomatoes in half.
Corn Kernels
Olive Oil
Salt & Pepper

For the Lemon Dressing

Olive Oil
Lemon Juice: Use fresh lemon juice for the zestiest flavor!
Minced Garlic
Dried Oregano: Feel free to use any other dried herb of your choosing instead.
Salt & Pepper
Arugula
Crumbled Goat Cheese: You could also use feta or bleu cheese if you’d like.

close up view of grilled zucchini topped with grilled corn and crumbled goat cheese

How to Grill Zucchini

It only takes about 5 minutes to make the best grilled zucchini. Here’s what to do:

Heat Grill: Preheat an outdoor grill to medium-high; about 425˚F.
Grease Grates: Brush the grill grates with oil.
Season Zucchini: Drizzle olive oil over the sliced zucchini and season with salt and pepper.
Grill: Cook zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.

How to Make this Grilled Zucchini Salad

Prepare Veggies: While your zucchini is grilling, grab a grill pan and combine sliced tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.
Grill: Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 minutes. Or, if you have any leftover grilled corn, you can use that, instead of making more.
Make Dressing: In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.
Toss Salad: To the bowl, add zucchini, tomatoes, corn and arugula; toss to coat with salad dressing.
Serve: Top with crumbled cheese, if desired, and enjoy!

close up shot of grilled sliced zucchini and grilled cherry tomatoes

Tips for the Best Grilled Zucchini

Grease Grill Grates: To ensure that your zucchini doesn’t stick to the grill, be sure to brush your grill grates with olive oil before cooking.
Serve Hot or Cold: This salad tastes amazing warm, room temperature, or cold! If you want to serve it cold, just keep it in a sealed container in the fridge until you’re ready to eat.
Season to Taste: Taste test your zucchini before you incorporate it into the salad to make sure you’re satisfied with the amount of seasoning.

Serving Suggestions

You can serve your salad as a main dish OR with your favorite protein – chicken, fish – or make it a healthy side for your best vegetarian recipes. Here are some of my favorite things to serve it with:

Chicken Breasts: These Juicy Stove Top Chicken Breasts are an explosion of savory flavor! They’re a classic, pan-seared chicken masterpiece.
Steak: For a full-course meal made entirely on the grill, pair this zucchini salad with my Easy Grilled Flank Steak. It’s made with a creamy and delicious avocado chimichurri sauce.
Hummus Dip: Serve your salad with a summery appetizer like my Feta Cheese and Avocado Hummus Dip! It goes great with pita chips, crackers, raw vegetables and more.
Cocktails: Nothing gets me in the summer mood like a homemade cocktail. This salad pairs so well with my 2-ingredient Red Wine Bambus Cocktail.

close up shot of a salad bowl filled with corn kernels, tomatoes, zucchini, cheese, and arugula on top

How to Store Leftovers

You can store this zucchini salad in an airtight container, refrigerated, for 3-4 days. If you expect to have leftovers, I recommend garnishing with cheese as you go instead of sprinkling it over the entire salad. The salad will last longer without the cheese.

More Zucchini Recipes

ENJOY!

Tools Used in this Recipe

side shot of a blue salad bowl filled with grilled corn, tomatoes, zucchini, goat cheese, lemon slices, and arugula on top

Grilled Zucchini Salad with Corn and Tomatoes

This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It’s fresh, healthy and easy to make.

Course: Salads

Cuisine: American

Servings: 4

Calories: 346 kcal

Ingredients

For the Vegetables

2 medium-sized zucchini, cut into ½-inch thick half-moons
2 cups cherry tomatoes, halved
2½ cups corn kernels
2 tablespoons olive oil, divided
salt and fresh ground pepper, to taste

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried oregano, or any other dried herbs
salt and fresh ground pepper, to taste
2 cups arugula
1/2 cup crumbled goat cheese, (or bleu cheese or feta cheese)

Instructions

Preheat an outdoor Grill to medium-high; about 425˚F.
Brush grill grates with oil.
Drizzle olive oil over slices of zucchini and season with salt and pepper.
Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.
At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.
Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.
In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.
To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.
Top with crumbled cheese and serve!