Fresh Grilled Zucchini Salad with Corn and Tomatoes
Hey there, kitchen explorer! Let me share my latest summer obsession – this grilled zucchini salad that’s been disappearing faster than ice cream at a picnic. It’s that magical combo where healthy tastes so good, no one even realizes they’re eating their veggies.
Why You’ll Fall in Love With This Salad
Close your eyes and imagine: golden grill marks on tender zucchini, still warm from the fire. Now mix in plump cherry tomatoes that burst with sunshine and sweet corn that crunches just right. That tangy dressing? It’s the secret handshake that makes all these flavors best friends.
The real beauty? You can throw this together while chatting with friends, glass of rosé in hand. No chef skills required!
Gathering Your Ingredients
Let’s take a quick fridge/farmer’s market run:
The Veggie Dream Team:
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2 firm zucchinis (no mushy ones – we want crisp!)
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1 cup corn kernels (fresh-off-the-cob is magic, but frozen works too)
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1 cup cherry tomatoes (the candy of the vegetable world)
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A generous handful of fresh herbs (basil for sweetness or parsley for pep)
The Supporting Cast:
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Your fancy olive oil (the one you hide from your roommate)
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Salt & pepper (the unsung heroes of every great dish)
For the Dressing That Ties It All Together:
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3 tbsp white balsamic vinegar (regular balsamic works in a pinch)
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½ cup of that good olive oil
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1 tsp Dijon mustard (optional but recommended – like insurance for great flavor)
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Salt and pepper to taste
Let’s Make Some Magic
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Get Your Grill On – Heat your grill or grill pan to medium-high. You want that satisfying sizzle when the zucchini hits the grate.
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Prep Your Zukes – Slice lengthwise into ¼” planks. No need for ruler precision – rustic charm is what we’re after! Lightly brush with oil and season like you mean it.
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Grill to Perfection – Lay those zucchinis down and resist the urge to poke at them. After 3-4 minutes per side, they should have gorgeous grill marks and be tender-crisp.
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Dress Rehearsal – While the zucchini works its magic, shake up your dressing in a jar (bonus points for doing this dramatically).
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Bring It All Together – Chop the grilled zucchini into bite-sized pieces and gently toss with corn, halved tomatoes, and herbs. Drizzle with dressing just before serving – we want crisp, not soggy!
Insider Tips (From My Many Kitchen Experiments)
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Make-Ahead Hack: Grill the zucchini ahead but wait to assemble – cold grilled zucchini is still delicious!
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Protein Power: Add grilled shrimp, chicken, or chickpeas to make it a meal
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Cheese Please: Crumble some feta or goat cheese over top for extra luxury
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Next-Day Bonus: Leftovers? Toss them with pasta or stuff into an omelet
The Real Secret
This recipe is more like guidelines than rules. Too tangy? Add more oil. Need more zing? Extra vinegar. Want some heat? Red pepper flakes to the rescue! Cooking should be fun, not stressful.
When you make this (and I know you will), I’d love to hear how it turned out! Did you add your own twist? Snap a pic of your creation – nothing makes me happier than seeing people enjoy good food.
Now go forth and grill! Summer’s not going to last forever, and neither will this salad once your friends get a taste.
Grilled Zucchini Salad
Ingredients
Equipment
Method
- Preheat grill to medium-high heat
- Brush zucchini with olive oil
- Grill zucchini 3-4 minutes per side until charred
- Remove and chop into bite-sized pieces
- Combine with corn and tomatoes
- Drizzle with Modena condiments
- Garnish with fresh herbs
