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Grilled Zucchini Salad

Grilled zucchini salad with charred, tender zucchini slices over dressed arugula and shaved parmesan. Finished with toasted pine nuts and lemon zest for a bright, summery Mediterranean salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini Medium; sliced lengthwise into 1/4-inch planks
  • 2 tbsp olive oil Divided for brushing and grilling
seasoning
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
greens and toppings
  • 4 cup arugula or mixed greens
  • 0.25 cup parmesan cheese Shaved
  • 3 tbsp pine nuts Toasted
  • 0.5 fresh basil leaves For garnish
  • 0.5 lemon zest For garnish
lemon vinaigrette
  • 1 tbsp olive oil 3 tablespoons total for vinaigrette
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp salt For vinaigrette; to taste
  • 0.25 tsp black pepper For vinaigrette; to taste

Equipment

  • 1 cast iron skillet

Method
 

Grill the zucchini
  1. Brush zucchini planks with 2 tablespoons olive oil and season with salt and black pepper.
  2. Preheat grill or grill pan to medium-high and oil the grates.
  3. Grill zucchini for 3–4 minutes per side, until deep grill marks form and zucchini is tender; remove and cut into pieces.
Make the lemon vinaigrette
  1. Whisk lemon vinaigrette ingredients together until smooth and glossy.
Assemble the salad
  1. Toss arugula or mixed greens with most of the vinaigrette, then spread on a serving platter.
  2. Arrange grilled zucchini over the greens.
  3. Top with shaved parmesan, toasted pine nuts, fresh basil, and lemon zest; drizzle with the remaining vinaigrette and serve.

Notes

Pro tip: Keep the grill hot so you get pronounced char marks without overcooking the zucchini. Store dressed salad in the fridge up to 2 days, but for best texture, keep grilled zucchini separate from greens and dress just before serving. Freezing is not recommended. For a lighter option, use part-skim parmesan and reduce olive oil in the vinaigrette slightly.