This Grilled Corn & Zucchini Salad with Feta is like summer in a salad. Char-grilled summer vegetables, freshly squeezed lemon, and plenty of feta cheese!
Why this recipe works
For this grilled corn and zucchini salad, you’re combining olive oil with spices that you’ll rub your veggies with, then grill them, either on an outdoor grill or in a skillet. After you’ve lightly charred the veggies, chop it all up, toss with feta cheese and a hefty squeeze of lemon juice. This is the perfect summer salad for those warm sunny days approaching.
During the summer months, one of our favorite things to make is grilled corn on the cob. Sweet summer corn fits its way into many of our dishes during the warmer months. But like this recipe, there are so many ways to spice things up a bit!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CORN – You’ll need two fresh ears of corn. You can chop them in half or leave them whole while grilling. We’re going to be slicing off the corn afterward either way! Cutting them into halves will help speed up the cooking time a bit as the corn takes longer than the zucchini on the grill.
ZUCCHINI – Again, you can either cut your zucchini in half before grilling or you can go ahead and slice them up before cooking them.
FETA – This summer salad isn’t complete without feta. Whether you crumble the feta or chop it into blocks, it takes this salad to a whole new level.
How to Make Grilled Corn & Zucchini Salad with Feta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, mix olive oil, garlic, salt, pepper, and red pepper flakes.
- Cut zucchini into ½ inch wide pieces.
- Lightly coat corn and the cut zucchini with half of the mixture. Leave the rest of the mixture in the bowl.
- Grill veggies, charring some (but not all) for flavor.
- Alternatively, cook on high in a skillet until tender, you can also use an electric grill.
- Cut corn from stalk.
- Mix all veggies into bowl with the remaining oil mixture. Mix in lemon juice and feta cheese. Serve warm or cold.
Frequently Asked Questions & Expert Tips
We’re all about customization with this recipe. You can add or remove whatever you’d like from this grilled corn salad. Try adding chopped grilled asparagus, cherry tomatoes, onion, bell peppers, cooked pasta, or even some fresh spinach or arugula.
You can store this salad in an air tight container kept in the refrigerator for up to 5 days.
Serving Suggestions
Grilled corn and zucchini salad complements all sorts of main dishes like grilled pork chops, grilled chicken, and grilled salmon. Serve it as a side dish at a potluck or barbeque, or have it as a healthy main. You can enjoy this summer salad hot and fresh or chill it in the refrigerator before serving!
More Summer Salad Recipes
- Fruit Salad
- Corn Salad
- Broccoli Salad
- Mom’s Potato Salad
- Summer Pasta Salad
- Nana’s Macaroni Salad
- Zucchini Pizza Bites
- Tomato Cucumber Salad with Feta
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Grilled Corn and Zucchini Salad with Feta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup extra virgin olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 2 ears corn
- 3 medium zucchini cut lengthwise into planks or slice as normal
- 4 tsp lemon juice
- 4 oz feta cheese
Things You’ll Need
Before You Begin
- You can store leftover grilled corn and zucchini salad in an air-tight container kept in the refrigerator for around 4-5 days.
Instructions
- In a large bowl, mix olive oil, garlic, salt, pepper, and red pepper flakes.
- Cut zucchini into ½ inch wide pieces.
- Lightly coat corn and cut zucchini with half of the mixture. Leave the rest of the mixture in the bowl.
- Grill veggies, charring some (but not all) for flavor. Alternatively, cook on high in a skillet until tender.
- Cut corn from stalk.
- Mix all veggies into bowl with remaining oil mixture. Mix in lemon juice and feta cheese. Serve warm or cold.
Nutrition
This post originally appeared here on April 12, 2017 and has since been updated with new photos and expert tips.
Amanda Davis
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Jenn P says
Crowd favorite! I made this once and fell in love. I even made a huge amount (recipe x3) for a pool party and everyone loved it. A woman who hates feta cheese said it was amazing and it’s the first time she’s eaten anything with feta in it and actually really loved it.