If you want a side that screams summer produce, this one is for you. It features grilled zucchini, fresh cherry tomatoes, pops of corn, fresh basil, and creamy feta with a tangy balsamic dressing. Serve it alongside grilled chicken, my crispy salmon, or your favorite protein for the ultimate summer dinner.
This is one of those recipes that makes the most of summer’s best produce. When zucchini and tomatoes are overflowing at the farmers market (or your garden!), this is the kind of simple side dish you’ll want on repeat. The grilled zucchini can be made on the grill or in a cast iron, while the tomatoes, corn, basil, and feta keep everything fresh, bright, and full of texture. It’s perfect for summer dinners, BBQs, or an easy weeknight dinner.
Why You’ll Love This Recipe
- It’s like a farmer’s market haul in a bowl, loaded with peak summer produce.
- The tangy balsamic dressing adds a pop of tang and sweetness that brings all the ingredients together.
- It’s the perfect non-lettuce side dish for everything weeknight dinners or dinner parties.
Ingredients
- Zucchini – sliced lengthwise and either grilled or cooked in a cast iron until just tender
- Cherry tomatoes – halved cherry tomatoes add a pop of freshness to the salad
- Basil – adds freshness and flavor that pairs wonderfully with the balsamic dressing
- Corn – use frozen or fresh, both are great!
- Feta – my favorite for this, it adds tang and creaminess
Tips & Tricks
- Cook the zucchini until just tender, but it should still have a bite to it. You don’t want to overcook as it will make the zucchini mushy.
Serving Suggestions
Print
Zucchini Salad with Basil, Corn, and Feta
- Total Time: 25
- Yield: 4-6
Description
This grilled zucchini salad is the ultimate summer side dish made with charred zucchini, sweet corn, juicy cherry tomatoes, fresh basil, creamy feta, and a tangy balsamic dressing.
Ingredients
For the Zucchini Salad:
- 2 large zucchinis
-
1 cup corn kernels (fresh or frozen)
-
1 cup cherry tomatoes, halved
-
½ cup feta cheese
-
¼ cup chopped basil
-
3 tbsps olive oil + more for grilling
-
Juice from 1 large lemon
-
1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
-
Salt and pepper to taste
Instructions
For the Zucchini Salad:
-
Cook the zucchini: Slice the zucchini lengthwise into ½-inch thick planks. Lightly brush both sides with olive oil and season with salt.
-
Grill option: Preheat your grill to medium-high heat. Grill the zucchini for 3–4 minutes per side, until tender with lightly charred grill marks.
-
Cast iron option: Heat a large cast iron skillet over medium-high heat. Add a drizzle of olive oil and cook the zucchini for 3–4 minutes per side, until golden and tender. Do this in batches as needed to not crowd the pan.
-
Let the zucchini cool slightly, then cut into 1-inch pieces.
- To a large serving bowl, add the 3 tbsp olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt and pepper. Whisk until emulsified, then add in the zucchini, corn, cherry tomatoes, feta, and basil. Toss until combined and serve immediately.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
Storage
- This will last in the fridge for 2-3 days, but it definitely tastes best fresh. If making ahead, keep the components separate until just before serving.
