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Grilled zucchini salad with basil dressing on a plate with a fork.

Grilled zucchini salad with basil dressing

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AuthorMilena M
This grilled zucchini salad with basil dressing is the perfect summer veggie salad. It's easy, simple, and perfectly satisfying.
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Prep Time10 minutes
Cook Time20 minutes
Servings2

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

  1. 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
  2. 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
  3. 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
  4. Grill the zucchini and red onion until they are soft but still retain their shape.
  5. Place the grilled zucchini and onion in a bowl. Add most of the feta and sunflower seeds.
    75 grams feta, crumbled
  6. 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
  7. 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.