Description
This Grilled Zucchini Salad with Lemon-Herb Vinaigrette is a fresh and flavorful dish perfect for warm-weather meals. Featuring tender, charred zucchini slices topped with a zesty lemon-herb dressing, toasted pine nuts, fresh herbs, and shaved Romano or Parmesan cheese, this salad offers a delightful balance of smoky, tangy, and nutty flavors. It’s an easy-to-make, light, and healthy side dish or vegetarian main that can be served immediately after grilling and marinating.
Ingredients
Zucchini
- 2.5 lbs. medium to large zucchini, sliced into 1/4″ rounds
- 1/4 cup olive oil
- 1/2 tablespoon kosher salt
- 3/4 teaspoon black pepper
Lemon-Herb Vinaigrette
- 3/4 tablespoon Dijon mustard
- 1.5 large lemons, zested and juiced
- 1/2 tablespoon honey
- 1.5 tablespoons fresh parsley, finely chopped
- 1/3 cup extra-virgin olive oil
Garnish
- 1/4 cup shaved Romano or Parmesan cheese
- 2 tablespoons pine nuts, toasted
- 2 tablespoons roughly chopped fresh mint
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Preheat the Grill: Preheat your grill or grill pan to medium-high to high heat to ensure it’s hot enough to char the zucchini slices nicely.
- Prepare the Zucchini: Brush both sides of each zucchini round lightly with olive oil (you may not need all of it), then sprinkle evenly with kosher salt and black pepper to season.
- Grill the Zucchini: Place the zucchini slices on the hot grill grates or grill pan. Cook them until they develop beautiful char marks and become slightly wilted on both sides. This should take just a few minutes per side.
- Transfer to Serving Platter: Once grilled, move the zucchini slices to a serving platter to prepare for dressing.
- Make the Lemon-Herb Vinaigrette: In a medium bowl, whisk together Dijon mustard, lemon juice and zest, honey, and finely chopped parsley. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to create a smooth and emulsified vinaigrette.
- Dress the Zucchini: Drizzle about two-thirds of the vinaigrette over the grilled zucchini slices. Let the zucchini marinate at room temperature for 10 to 15 minutes, allowing the flavors to meld.
- Garnish and Serve: Just before serving, drizzle the remaining vinaigrette over the zucchini. Garnish the salad with shaved Romano or Parmesan cheese, toasted pine nuts, and the chopped fresh mint and parsley for an added burst of flavor and texture. Serve immediately.
Notes
- If you don’t have a grill, a grill pan or cast-iron skillet works well to achieve the charred effect.
- Adjust the amount of honey in the vinaigrette to taste if you prefer a sweeter or more tart dressing.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- This salad is best served fresh but can be refrigerated and consumed within 1 day for optimal freshness.
- For a vegan option, omit the cheese or replace with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
