Grilled Zucchini Salad With Corn and Tomatoes

This vibrant Grilled Zucchini Salad with Corn and Tomatoes features perfectly charred zucchini planks tossed with sweet raw corn, juicy heirloom tomatoes, salty feta, and a zesty lemon vinaigrette.

Why This Recipe Works:

• Osmotic Draw: Salting the zucchini beforehand draws out excess water, ensuring the vegetable chars beautifully instead of steaming on the grill.
• Textural Contrast: Combining tender, warm grilled zucchini with crisp, raw sweet corn creates an incredibly satisfying mouthfeel.
• Acidic Balance: Fresh lemon juice cuts through the rich, salty feta cheese to keep the entire salad tasting light and bright.

I will never forget the humid July afternoon I tried to impress my sister-in-law with what I confidently promised would be a charred summer masterpiece. Instead, I watched my thinly sliced zucchini slip through her warped, cheap aluminum grill grates directly into the glowing coals.

I stood there clutching my metal tongs against my hip, staring at the smoking ruins of our dinner while she politely offered to order a pizza.

The problem is that zucchini is essentially a sponge holding onto a massive amount of water, which means that when it hits a hot grill, that moisture rapidly expands and steam-cooks the vegetable from the inside out before you can even get decent grill marks. If you slice it too thin, it collapses into mush; if you don't prep it right, you end up with a watery, bland mess that ruins the crispness of your fresh corn and tomatoes.

Trust me, salting is your secret weapon here.

Once you have those perfectly grilled planks, you simply chop them up and toss them with sweet, raw corn cut straight off the cob (though if you have leftover Skillet Mexican Street Corn, that works beautifully too), juicy heirloom tomatoes, and a zesty vinaigrette that ties everything together. It is incredibly easy, requires no fancy equipment, and tastes like pure summer on a plate.

Keeping the corn raw preserves its natural, milky sweetness and crisp snap. This contrasts beautifully with the smoky, tender zucchini.

Grilled Zucchini Salad With Corn and Tomatoes

• Publisher Storied Skillet
• Cuisine American
• Category Salad, Side Dish
• Prep Time 15 minutes
• Cook Time 10 minutes
• Servings 4
• Calories 180 calories
• Rating 4.8 1238
• Tags grilled zucchini, summer salad, corn and tomatoes, healthy side dish

Ingredients

• 3 medium zucchini, sliced lengthwise into 1/2-inch thick planks
• 1 tbsp Diamond Crystal kosher salt (or 1.5 tsp fine sea salt)
• 2 ears of fresh sweet corn, husked
• 2 cups cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil (plus more for brushing)
• 1 tbsp fresh lemon juice
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• Freshly cracked black pepper to taste

Directions

1. Lay the zucchini planks on a clean kitchen towel or paper towels. Sprinkle evenly with Diamond Crystal kosher salt and let sit for 10 minutes to draw out excess moisture.
2. Pat the zucchini completely dry with paper towels to remove the beaded water and excess salt. Brush both sides lightly with olive oil.
3. Preheat your grill or grill pan to medium-high heat. Grill the zucchini planks for 3 to 4 minutes per side until deep grill marks appear and they are tender but still hold their shape. Remove and let cool slightly, then chop into bite-sized pieces.
4. Cut the raw corn kernels straight off the cob into a large mixing bowl.
5. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and black pepper.
6. Add the chopped grilled zucchini and halved cherry tomatoes to the bowl with the corn. Pour the dressing over the top and toss gently to combine.
7. Top with crumbled feta cheese and torn fresh basil leaves just before serving.

Notes

• Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine sea salt, cut the volume in half (use 1.5 teaspoons) to avoid over-salting your vegetables.
• The Science of Salting: Salting the zucchini draws out water via osmosis. This concentrates the sugars and proteins, allowing the Maillard reaction to occur rapidly on the grill grates so you get beautiful, caramelized char marks without overcooking the interior.
• Workflow Warning: Keep a close eye on your grill; zucchini can go from perfectly charred to a mushy, carbonized mess in under sixty seconds. Tap your tongs, stay focused, and pull them off the heat the moment they show good griddle marks.
• Storage Behavior: After a day in the fridge, the zucchini will release more water, softening the texture, so it is best enjoyed within 24 hours of assembly.

Serving Suggestions

This bright, smoky salad is incredibly versatile and pairs beautifully with a variety of grilled mains and fresh summer sides to complete your backyard feast.

• Pair it with a perfectly glazed Honey Mustard Grilled Salmon for a light, protein-packed summer dinner.
• Serve alongside sizzling Garlic Butter Shrimp to bring a rich, savory element to the plate.
• Double down on summer produce by pairing it with a refreshing Watermelon Salad.
• If you love these flavors, try our Grilled Zucchini With Goat Cheese Basil Honey for another delicious take on this versatile vegetable.

Storage and Reheating

This salad is absolutely at its peak the moment it is assembled.

If you do end up with leftovers, store them in an airtight glass container in the fridge for up to two days. However, be prepared for the zucchini to soften and release some of its remaining water as it sits in the acidic dressing.

Never microwave this salad. Just eat it cold or let it come to room temperature.

You can also revive the leftovers by crumbling a bit of fresh feta on top and adding a splash of fresh lemon juice to restore that bright, zesty bite.

Ingredient Substitutes

If you don't have all the ingredients on hand, these simple swaps will keep your salad tasting absolutely perfect:

1. Zucchini: Yellow summer squash works beautifully and adds a gorgeous pop of color.
2. Feta Cheese: Goat cheese or cotija cheese are excellent alternatives if you want a different creamy, salty kick.
3. Fresh Basil: Fresh mint or flat-leaf parsley can be used to bring a different herb profile to the dish.
4. Lemon Juice: White wine vinegar or red wine vinegar will provide that necessary acidic punch.

I hope this simple salad brings as much joy to your summer table as it does to mine, minus the drama of losing any vegetables to the grill gods. Happy cooking!