Grilled Summer Salad Recipe

Name: Grilled Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Zucchinis; Olive Oil, For Drizzling On The Zucchini Slices; Montreal Steak Seasoning Or Salt And Freshly Ground Black Pepper, To Taste; 2 whole Large Beefsteak Type Tomatoes; 2 ears Leftover Grilled Corn, Kernels Cut Off The Ear; 1 clove Garlic, Peeled And Minced Or Pressed; 1/2 cups Feta Crumbles; 1 bunch Parsley, Minced; 1 Tablespoon Lemon Juice; Salt And Freshly Ground Pepper

Servings: persons

1
Preheat a clean gas grill to HIGH (or build a hot bed of coals on a charcoal grill.)
2
Slice the zucchini into 1/2-inch thick slabs. Brush both sides of each slab with olive oil and sprinkle with Montreal Steak Seasoning or kosher salt and freshly ground black pepper. Place the zucchini directly on the grill. With the grill lid open, leave the zucchini slices in place until there are grill marks on the bottom side of the zucchini. Carefully lift the corner of the zucchini with tongs to check occasionally. This should not take more than 3 minutes. Flip the zucchini and cook until the other side has grill marks, about 2 minutes. Use tongs or a spatula to transfer the grilled zucchini to a rimmed pan.
3
Put the rimmed pan into the refrigerator (don't cover it) until the zucchini is cool to the touch, about 30 minutes to an hour.
4
Dice the chilled, grilled zucchini and the tomatoes. Toss them together with the remaining ingredients in a large mixing bowl. Transfer to a container with an airtight lid and refrigerate for at least an hour before serving.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Medium Zucchinis, Olive Oil, For Drizzling On The Zucchini Slices, Montreal Steak Seasoning Or Salt And Freshly Ground Black Pepper, To Taste, 2 whole Large Beefsteak Type Tomatoes, and more.

Yes, Grilled Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions