Grilled Zucchini Salad

Grilled Zucchini Salad is a delightful summer dish that combines fresh, grilled zucchini with ripe tomatoes and creamy mozzarella, all drizzled with a tangy homemade red wine vinaigrette. Perfect for gatherings or as a light weeknight dinner, this vibrant salad is not only quick to prepare but also low in carbs, making it suitable for various diets.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Sides Cuisine: American Keyword: Use fresh vegetables for optimal flavor. Feel free to add other veggies like bell peppers or cucumbers for added crunch. Let the salad rest briefly after dressing to meld flavors before serving. Servings: Serves 4 Calories: 250kcal Author: Tisha

Ingredients

1 pound zucchini (about 3 medium)
6 ounces tomato (2 medium vine-ripe or 1 large heirloom)
½ pint colorful cherry tomatoes (halved)
8 ounces fresh mozzarella cheese (sliced)
⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic cloves (minced)
2 teaspoons sugar-free maple syrup
1 ½ teaspoon salt
¼ teaspoon freshly cracked black pepper
⅛ teaspoon red pepper flakes (optional)
8-10 fresh basil leaves (torn right before serving)

Instructions

Prepare the zucchini by trimming ends and slicing into ½-inch thick rounds. Place on paper towels to remove moisture.
Heat a grill pan over medium-high heat and lightly oil. Grill zucchini in batches for 2-3 minutes per side until charred.
Season grilled zucchini with salt and let cool slightly.
In a bowl, whisk together olive oil, red wine vinegar, minced garlic, maple syrup, salt, black pepper, and optional red pepper flakes for the dressing.
Assemble the salad by arranging grilled zucchini, sliced tomatoes, and mozzarella on a serving dish. Drizzle with vinaigrette and top with torn basil.

Nutrition