This grilled zucchini salad with basil dressing is the perfect summer veggie salad. Light and packed with flavor, you can eat it as it is for a light meal or pair it with protein like grilled or roasted chicken. The basil dressing takes the veggies from simply grilled to bright and extra tasty. The feta cheese adds more flavor, and the sunflower seeds add the perfect crunch. It’s easy, simple, and perfectly satisfying.
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Why you’ll love this recipe
I think this grilled zucchini salad with basil dressing is perfect for a hot day. It requires minimal effort to make, but it’s so satisfying. Zucchinis have a mild flavor, making them versatile and easy to season. You can also make it in advance and pop it in the fridge for a few hours or overnight, allowing the ingredients to marinate and develop even better flavor. Plus, eating chilled salad on a hot day is the best.
Pair this salad with grilled meat such as chicken, burger patties, or grilled sausage, or you can enjoy it by itself with a slice or two of fresh sourdough bread. The basil balsamic dressing is also very easy to make and ready in less than 5 minutes.
Ingredients notes
Zucchini. Any variety will work.
Red onion. I prefer red onion over yellow, not only because it adds a beautiful color but also because it is milder and sweeter compared to the yellow onion. However, any type will work just fine.
Sunflower seeds. They are delicious, cheap, and add a perfect crunch and flavor.
Feta. I am using feta cheese in this recipe because I find it complements the veggies and adds an additional layer of flavor and creaminess. Make sure to taste the feta before adding it, as some brands are saltier than others, and you might not need to add as much salt to the dish.
How to make grilled zucchini salad with basil dressing
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Slice and season the zucchini.
Step 2: Grill the zucchini and red onion.
Step 3: Place the grilled veggies on a plate. Add most of the feta and sunflower seeds and toss everything with the basil dressing.
Step 4: Sprinkle the rest of the feta and seeds on top. Serve and enjoy!
Recipe Tips
Don’t slice/shave the zucchini too thin. If the zucchini are too thin, they won’t keep their shape after grilling and will break easily. I find ⅛-3/16 inches (3-4mm) thickness to be best. However, don’t worry if they break during grilling; they’ll still be delicious.
Additions and substitutions
If you don’t have feta, you can substitute queso fresco, or parmesan cheese will work great too. Instead of the red onion, use a yellow onion. The sunflower seeds can be swapped with roasted walnuts, pistachios, or pine nuts.
You can also add grilled red pepper and grilled carrots or jalapeños for a touch of heat. Toss in some cherry tomatoes for some extra freshness.
Storage and reheating
Store the salad covered in the fridge for up to 3 days. Do not heat it. It’s delicious straight from the fridge. I don’t recommend freezing it.
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Grilled zucchini salad with basil dressing
Ingredients
- 4 zucchini, medium-size
- 82 grams red onion, sliced into rings
- 35 grams sunflower seeds, toasted, ¼ cup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon grapeseed oil or any unflavored oil
- 75 grams feta, crumbled, 1/2 cup
Basil dressing
- 8 grams fresh basil leaves
- 42 grams olive oil, 3 tablespoons
- 48 grams balsamic, 3 tablespoons
- 1/2 teaspoon salt, more or less to taste
- 1/2 teaspoon black pepper, more or less to taste
- 3 garlic cloves, minced
- 21 grams honey, 1 tablespoon
Instructions
- Slice the zucchini lengthwise about ⅛-3/16 inches (3-4mm) thick. Also, slice the red onion into approximately ¼-inch (5mm) thick rings.4 zucchini, medium-size, 82 grams red onion, sliced into rings
- Toast the sunflower seeds for a few seconds on medium heat in a skillet, if they are not already. They can burn fast, so keep an eye on them and toss them often.35 grams sunflower seeds, toasted
- Season the zucchini with salt, black pepper, and grapeseed oil. Massage them with your hands until all the slices are coated.1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon grapeseed oil or any unflavored oil
- Grill the zucchini and red onion until they are soft but still retain their shape.
- Place the grilled zucchini and onion in a bowl. Add most of the feta and sunflower seeds.75 grams feta, crumbled
- Make the dressing. Chop the basil. Whisk all the rest of the dressing ingredients until homogenous. Mix in the chopped basil.8 grams fresh basil leaves, 42 grams olive oil, 48 grams balsamic, 1/2 teaspoon salt, more or less to taste, 1/2 teaspoon black pepper, more or less to taste, 21 grams honey, 3 garlic cloves, minced
- Pour the dressing over the salad and toss everything together. Sprinkle the rest of the feta and seeds over the top. Serve and enjoy!
Notes
- If you don’t have feta, you can substitute queso fresco, or parmesan cheese will work great too. Instead of the red onion, use a yellow onion. The sunflower seeds can be swapped with roasted walnuts, pistachios, or pine nuts.
- You can also add grilled red pepper and grilled carrots or jalapeños for a touch of heat. Toss in some cherry tomatoes for some extra freshness.
- Store the salad covered in the fridge for up to 3 days. Do not heat it. It’s delicious straight from the fridge. I don’t recommend freezing it.