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.
Servings : 4
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!
Equipment
- Grill
Nutrition
Calories: 346 kcal | Carbohydrates: 25 g | Protein: 10 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 13 mg | Sodium: 314 mg | Potassium: 597 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 1137 IU | Vitamin C: 41 mg | Calcium: 88 mg | Iron: 2 mg | Net Carbs: 21 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.