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Grilled Zucchini Salad

This Grilled Zucchini Salad is a fresh and flavorful dish made with smoky grilled zucchini, juicy cherry tomatoes, crisp cucumber, creamy feta cheese, and a bright homemade lemon vinaigrette. Perfect as a light lunch, healthy side dish, or easy dinner, it's also a delicious way to use leftover grilled chicken recipes by adding sliced chicken for extra protein. If you're looking for satisfying low carb meals, fresh low carb recipes, or wholesome healthy food, this vibrant salad is a must-try.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 3 medium zucchini sliced lengthwise into ¼-inch strips
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • ¼ small red onion thinly sliced
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • For the Lemon Vinaigrette
  • 3 tablespoons olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • 1 clove garlic minced
  • Salt and black pepper to taste

Method
 

  1. Preheat a grill or grill pan over medium-high heat.
  2. Brush the zucchini slices with olive oil and season lightly with salt and black pepper.
  3. Grill the zucchini for 3–4 minutes per side, or until tender with visible grill marks.
  4. Remove from the grill and let cool slightly, then cut into bite-sized pieces.
  5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until well combined.
  6. In a large serving bowl, combine the grilled zucchini, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil.
  7. Pour the vinaigrette over the salad and gently toss until evenly coated.
  8. Serve immediately or refrigerate for 15–20 minutes before serving for even more flavor.

Notes

  • Add sliced grilled chicken to turn this into a complete high-protein meal.
  • Don't overcook the zucchini—it should remain slightly firm for the best texture.
  • Fresh basil and parsley provide the brightest flavor, but dried herbs can be used if needed.
  • Omit the honey to make the salad fully keto-friendly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.