Why I Love This Salad
We try to avoid heating up the house on hot summer nights, so we tend to make a lot of salads and use the grill to keep the heat outside. And eating salads also help to keep you cool, as they are very hydrating. Raw and grilled zucchini salad is perfect to make when you have extra zucchini and tomatoes on hand– maybe you are experiencing this right now!
I originally made this summer salad for a class I taught at Con Olio, so it makes enough for 8 servings. You’ll want to cut the recipe by 1/2 or 1/4 depending on how much you need, because it is best eaten right away.
This salad has the perfect mix of flavors and textures. I like to use a mixture of yellow squash, green zucchini, and red tomatoes for contrasting colors, and fresh mint, fresh lemon, and toasted pine nuts for their complementary flavors.
Why use Raw and Grilled Zucchini?
Have you had a grilled zucchini salad? Or a completely raw one? Zucchini and yellow squash have so much more flavor (savory with a bit of sweetness) when grilled, whereas raw zucchini and squash ribbons are fresh and crispy. So I think they combination of raw and grilled zucchini are better than either one alone.
You won’t need a fancy spiralizer for the raw zucchini. Just use a simple vegetable peeler (I use the Oxo brand swivel peeler) to make wide strips. Cut them to whatever length you’d like, or leave them long. They will wilt a little bit once dressing is added.
Ingredients You’ll Need
- Zucchini
- Yellow squash
- Baby tomatoes
- Fresh mint
- Fresh parsley
- Extra-virgin olive oil, sea salt, and black pepper
- Lemon (juice and zest)
- Pine nuts (for garnish)
What to Serve with Raw and Grilled Zucchini Salad?
Here are some ideas to round out your menu:
- Butternut Squash or Mushroom Risotto (use vegetable broth to make vegan)
- Grilled Portobellos with Rosemary
- Baked Wild Salmon
- Crusted Halibut with Capers
- Creamy Polenta with Sweet Corn
Feel free to experiment with other simple dressings or substitute white or traditional dark balsamic vinegar for part of the lemon juice.
Make the Recipe
Print
Raw and Grilled Zucchini Salad with Mint, Lemon, and Pine Nuts
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 8 servings 1x
- Category: Salad
- Cuisine: Vegan/Vegetarian
Ingredients
Salad
- 2 1/2 pounds mixed zucchini and yellow summer squash
- extra virgin olive oil (for drizzling)
- sea salt and freshly ground pepper
- 1 cup loosely packed mint leaves, torn
- 1 cup Italian parsley, destemmed
- 2 cups baby tomatoes, halved
- 1/3 cup pine nuts, lightly toasted (for garnish)
Dressing
- 1 teaspoon lemon zest
- 2 tablespoon fresh lemon juice
- up to 4 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
Instructions
- Preheat gas grill to 450 °F or preheat oven to 400 °F.
- Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons, set aside in a medium bowl and refrigerate.
- Slice remaining zucchini and summer squash into 1/4-inch diagonals or rounds and transfer to a large bowl. Drizzle lightly with olive oil. Season with salt and pepper.
- Turn grill down to medium-low. Grill zucchini and squash over high heat until light grill marks appear, about 3 minutes per side. If using the oven, roast on a parchment-lined sheet pan for 15 minutes, turning zucchini halfway. Return to the large bowl.
- Add the squash ribbons, mint, parsley, and tomatoes and toss.
- In a small bowl, whisk together lemon zest, lemon juice, and olive oil. Season with salt and pepper.
- Toss enough of the dressing with the salad to lightly coat ingredients. Serve on salad plates and garnish with toasted pine nuts.
I hope you love making this Raw and Grilled Zucchini Salad!
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More Great Summer Salad Recipes from Cook Love Heal:
Bon appétit!
