Smoky Grilled Zucchini and Yellow Squash Salad
There’s something about a Saturday afternoon, when the sun slants low through the kitchen window and the grill begins to whisper and smoke, that calls for a meal you can sink into slowly. This Grilled Zucchini and Yellow Squash Salad isn’t a rushed weeknight affair; it’s a cosy weekend project that rewards you with charred, tender vegetables, a tangy herby dressing, and the kind of deep, savoury satisfaction that only comes from taking your time. I love how the process itself becomes a quiet ritual, from the first sizzle of courgette hitting the grates to the final assembly in a wide, shallow bowl.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 as a main, 6 as a side
- Difficulty: Easy
Why You’ll Love This Grilled Zucchini and Yellow Squash Salad
- The char brings a deep, smoky flavour, a different kind of comfort from our Creamy Macaroni Salad with Cheddar and Peas: A Cozy Weekend Ritual. Grilling transforms humble courgettes and squash into something utterly compelling, with caramelised edges and a tender interior that soaks up the dressing like a sponge.
- It’s a feast for the senses. The hiss of vegetables hitting a hot grill, the scent of garlic and lemon in the vinaigrette, and the vibrant yellow and green stripes on the plate make this a truly immersive cooking experience.
- Perfect for using up a glut of summer produce, much like our Slow Weekend Comfort: Aromatic Avocado and Red Onion Salad. When your veg box or garden is overflowing, this salad becomes the hero of the weekend, turning an abundance into something you look forward to.
- It’s incredibly adaptable. You can add crumbled feta, toasted pine nuts, or a handful of fresh herbs from the garden, and it will still taste magnificent. My kids absolutely devour this every time I make it, especially when I sneak in some cherry tomatoes.
- Makes brilliant leftovers. The flavours meld and deepen overnight in the fridge. Serve it cold the next day alongside grilled chicken or tucked into a crusty roll for a lunch that feels like a treat.
Ingredients You’ll Need
- 3 medium courgettes (about 600g), sliced lengthways into 1cm planks
- 3 medium yellow squash (about 600g), sliced lengthways into 1cm planks
- 4 tablespoons extra virgin olive oil, plus extra for brushing
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon runny honey
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- 100g feta cheese, crumbled (optional)
- 50g toasted pine nuts (optional)
- Salt and freshly ground black pepper, to taste
Tip: For the best flavour, choose courgettes and squash that are firm and glossy, with no soft spots. If they are very large, scoop out the seedy centre before slicing to avoid a watery salad.
How to Make Grilled Zucchini and Yellow Squash Salad
- Prepare your grill and vegetables. Light your grill or heat a grill pan over a medium-high heat. While it heats, lay the courgette and squash planks on a large baking tray. Brush both sides lightly with olive oil and season generously with salt and pepper. The oil should glisten, but not pool.
- Grill the vegetables in batches. Place the planks on the hot grill in a single layer — you should hear a satisfying sizzle as they make contact. Cook for 3-4 minutes without moving them, until deep char marks appear on the underside and the edges begin to look translucent. The smell of caramelising squash will fill your kitchen.
- Flip and finish grilling. Using tongs, carefully flip each piece. The cooked side should be golden-brown with distinct blackened stripes. Cook for another 3-4 minutes until the other side is similarly charred and the vegetables are tender when pierced with a fork. Transfer to a clean tray and repeat with the remaining batches.
- Make the dressing while the vegetables cool slightly. In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, red wine vinegar, Dijon mustard, and honey until emulsified. It should look thick and slightly creamy, with the garlic evenly dispersed. Stir in the chopped parsley, mint, and basil. Taste and adjust salt and pepper.
- Assemble the salad. Once the grilled vegetables are cool enough to handle but still warm, cut them into bite-sized pieces, about 3-4cm long. Pile them into a large, wide serving bowl. Drizzle over about two-thirds of the dressing and toss gently with your hands or a pair of spoons, ensuring every piece is coated. The warm vegetables will absorb the dressing beautifully.
- Finish and serve. If using, scatter the crumbled feta and toasted pine nuts over the top. Drizzle with the remaining dressing. Serve immediately while still warm, or let it sit for 10 minutes for the flavours to marry. The final dish should be glossy, aromatic, and vibrant with colour.
Tips From My Kitchen
- Don’t overcrowd the grill. Giving each piece of courgette and squash its own space ensures proper charring rather than steaming. If the pieces are too close together, the moisture released will lower the temperature and you’ll end up with pale, soggy vegetables instead of those beautiful caramelised stripes.
- Slice to a uniform thickness. Aim for 1cm planks throughout. If some slices are thicker than others, they won’t cook evenly. The thinner ones will burn before the thicker ones are tender. A sharp knife or a mandoline makes this step quick and precise.
- Salt the vegetables before grilling. Sprinkling salt on the raw planks draws out some moisture, which helps them char rather than steam. It also seasons them from the inside out. Just pat them dry with kitchen paper before oiling if they look too wet.
- Let the vegetables rest after grilling. A short rest of 5 minutes allows the fibres to relax and the internal moisture to redistribute. This makes the texture more tender and prevents the salad from becoming watery when you add the dressing.
- Make the dressing fresh. The garlic and herbs lose their brightness if the dressing sits for too long. Whisk it together just before you need it, and if you have to make it ahead, add the herbs at the last minute to keep their colour and punch.
- Toast your pine nuts (if using). Spread them in a dry frying pan over a medium heat. Shake the pan frequently and watch closely — they go from pale to golden to burnt in seconds. The moment they smell nutty and are lightly browned, tip them onto a plate to cool. This takes about 2-3 minutes.
Equipment You’ll Need
- Grill or grill pan
- Meat thermometer
- Tongs
- Basting brush
What to Serve With Grilled Zucchini and Yellow Squash Salad
This salad is substantial enough to stand alone for a light lunch, but it also makes a wonderful companion to other dishes. Here are a few ideas to round out the meal:
- Grilled chicken thighs or lamb chops, simply seasoned with salt and pepper.
- A side of fluffy couscous or quinoa to soak up the extra dressing.
- Warm crusty bread, rubbed with a cut garlic clove and drizzled with olive oil.
- For a pasta-based feast, try it alongside Mediterranean Pasta Salad With Feta for a double dose of summer vegetables.
- It also pairs beautifully with a bowl of Pasta With Roasted Summer Vegetables for a completely vegetable-forward dinner.
Still hungry for ideas? You might also love Grilled Zucchini And Corn Salad, Low Calorie High Protein Grilled Chicken Salad 2 from our sister kitchens.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can grill the vegetables and prepare the dressing up to a day in advance. Store them separately in the fridge, then bring the vegetables to room temperature before assembling. The texture will be slightly softer, but the flavour will be even better after the components have had time to meld.
How do I store leftovers?
Place any leftover salad in an airtight container and refrigerate for up to three days. The vegetables will continue to absorb the dressing, becoming more tender and flavourful. To revive them, let the salad sit at room temperature for 15 minutes before serving, or add a splash of fresh lemon juice.
Can I use a different type of squash?
Absolutely. Pattypan squash, striped courgettes, or even thinly sliced butternut squash (if you’re willing to peel it) all work well. Just ensure the pieces are cut to a similar thickness so they cook evenly on the grill. The key is to keep the slices uniform for consistent charring.
What can I use instead of feta cheese?
If you prefer a dairy-free option, omit the feta entirely and the salad will still be delicious. You could also substitute with crumbled goat’s cheese or a handful of shaved Parmesan. For a vegan version, add a sprinkle of toasted sunflower seeds or flaked almonds for a similar salty, crunchy element.
Why are my grilled vegetables soggy?
Sogginess usually happens when the grill isn’t hot enough or the vegetables are overcrowded. Ensure your grill is at a medium-high heat before adding the courgette and squash. Also, patting the raw slices dry with kitchen paper after salting helps remove excess moisture, leading to a better char and firmer texture.
Grilled Zucchini and Yellow Squash Salad
A vibrant, summery salad featuring charred courgette and yellow squash, tossed in a herbaceous lemon-mustard dressing and topped with feta and pine nuts.
Ingredients
Method
-
Prepare your grill and vegetables. Light your grill or heat a grill pan over a medium-high heat. While it heats, lay the courgette and squash planks on a large baking tray. Brush both sides lightly with olive oil and season generously with salt and pepper. The oil should glisten, but not pool.
-
Grill the vegetables in batches. Place the planks on the hot grill in a single layer — you should hear a satisfying sizzle as they make contact. Cook for 3-4 minutes without moving them, until deep char marks appear on the underside and the edges begin to look translucent. The smell of caramelising squash will fill your kitchen.
-
Flip and finish grilling. Using tongs, carefully flip each piece. The cooked side should be golden-brown with distinct blackened stripes. Cook for another 3-4 minutes until the other side is similarly charred and the vegetables are tender when pierced with a fork. Transfer to a clean tray and repeat with the remaining batches.
-
Make the dressing while the vegetables cool slightly. In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, red wine vinegar, Dijon mustard, and honey until emulsified. It should look thick and slightly creamy, with the garlic evenly dispersed. Stir in the chopped parsley, mint, and basil. Taste and adjust salt and pepper.
-
Assemble the salad. Once the grilled vegetables are cool enough to handle but still warm, cut them into bite-sized pieces, about 3-4cm long. Pile them into a large, wide serving bowl. Drizzle over about two-thirds of the dressing and toss gently with your hands or a pair of spoons, ensuring every piece is coated. The warm vegetables will absorb the dressing beautifully.
-
Finish and serve. If using, scatter the crumbled feta and toasted pine nuts over the top. Drizzle with the remaining dressing. Serve immediately while still warm, or let it sit for 10 minutes for the flavours to marry. The final dish should be glossy, aromatic, and vibrant with colour.
Notes
Feta and pine nuts are optional but recommended for added texture and flavour. The salad can be served warm or at room temperature.
I’d love to hear how this Grilled Zucchini and Yellow Squash Salad turns out in your kitchen. Did you add any extra herbs or a different cheese? My husband, who’s usually picky, asked for seconds the first time I made it, and it’s been a fixture of our summer weekends ever since. Drop a comment below and let me know your favourite way to enjoy it!
