Introduction: Ready for a Vibrant, Summery Salad?
Craving a fresh, flavorful dish that captures the essence of summer? This Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette is your perfect choice! Featuring smoky grilled corn, tender zucchini, and a tangy, herbaceous sun-dried tomato vinaigrette, this salad is a delightful mix of sweet, savory, and zesty flavors. Perfect for summer barbecues, light lunches, or as a side dish, it’s inspired by your love for vibrant, veggie-forward dishes like Panzanella Salad and Zoodle Stir-Fry. Naturally vegan, gluten-free, and adaptable for keto diets, it’s a versatile crowd-pleaser. Ready to fire up the grill? Let’s dive into this easy recipe!
Overview: Why Grilled Corn & Zucchini Salad is a Must-Try
This Grilled Corn & Zucchini Salad combines smoky, grilled vegetables with a bold, creamy vinaigrette, creating a refreshing, satisfying dish with minimal prep. The grilling method enhances flavors, making it ideal for warm days. What makes it special? It’s a vegan, gluten-free salad that’s ready in about 30 minutes, perfect for showcasing seasonal produce, and adaptable for keto diets, offering a vibrant, healthy meal with minimal effort.
- Time Requirement: About 30 minutes total (15 minutes prep, 15 minutes grilling).
- Difficulty Level: Easy! Perfect for beginners or summer meals.
- Why It’s Special: It’s a vegan, gluten-free salad with smoky, tangy flavors.
This grilled corn salad is a fresh, delicious treat that’s sure to impress. Let’s get grilling!
Essential Ingredients
Here’s what you need to make Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette. Each ingredient adds to the smoky, tangy, and vibrant magic.
Vegetables
- Corn (5–6 ears, in husk): Provides sweet, smoky flavor when grilled.
- Zucchini (2–3 medium): Adds tender, mildly sweet texture.
- Grapeseed, Avocado, or Olive Oil (1 Tbsp): Enhances grilling and flavor.
- Sea Salt and Black Pepper (to taste): Balances and enhances flavors.
Sun-Dried Tomato Vinaigrette
- Sun-Dried Tomatoes (½ cup, packed, soaked in hot water for 10 minutes): Offer rich, tangy depth.
- Hot Water (1 cup, for soaking tomatoes): Softens tomatoes for blending.
- Lemon Juice (3 Tbsp): Adds bright, tangy acidity.
- Fresh Basil (1 cup, tightly packed, or half parsley): Infuses herbaceous freshness.
- Garlic (4 cloves, smashed, ~2 Tbsp): Brings bold, savory zing.
- Olive Oil (⅓ cup): Creates a smooth, rich dressing.
- Maple Syrup (2 tsp): Adds subtle sweetness to balance acidity.
- Sea Salt and Black Pepper (1 pinch each, plus more to taste): Enhances flavor balance.
Optional Extras
- Roasted Chickpeas: Add crunchy, protein-packed texture (see notes for preparation).
- Fresh Lime Juice: Enhances with extra citrusy brightness.
- Fresh Basil or Parsley (for garnish): Adds vibrant, fresh color.
Substitutions and Variations
- Corn: Swap with frozen or canned corn (grilled for 3–5 minutes).
- Zucchini: Replace with yellow squash or eggplant slices.
- Sun-Dried Tomatoes: Use roasted red peppers or fresh tomatoes for a milder flavor.
- Basil: Swap with all parsley, cilantro, or dill for different herbaceous notes.
- Maple Syrup: Substitute with honey (non-vegan) or agave nectar.
- Keto Adjustment: Reduce corn to 2 ears, omit maple syrup, and skip chickpeas (~3–4g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure chickpeas (if used) are gluten-free.
- Vegan Version: Already vegan; ensure maple syrup is vegan-friendly.
- Spicy Version: Add ¼ tsp red-pepper flakes or a sliced jalapeño to the vinaigrette.
Step-by-Step Instructions
Making this Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette is simple, with quick grilling and easy blending. Follow these steps for a perfect salad every time.
Step 1: Prep the Vegetables
- Heat your grill to medium-high (about 400°F/200°C).
- Slice 2–3 medium zucchini thinly lengthwise; brush lightly with 1 Tbsp grapeseed, avocado, or olive oil and sprinkle with sea salt and black pepper. Set aside.
- Soak 5–6 ears of corn (in husk) in cold water for 5 minutes.
Tip: Slice zucchini thinly (about ¼-inch) for quick grilling; soak corn to prevent husk from burning.
Step 2: Make the Vinaigrette
- In a blender, combine ½ cup soaked sun-dried tomatoes, 1 cup hot water, 3 Tbsp lemon juice, 1 cup fresh basil (or half parsley), 4 smashed garlic cloves, ⅓ cup olive oil, 2 tsp maple syrup, and a pinch each of sea salt and black pepper.
- Blend on high until creamy and smooth. Add more water (1 Tbsp at a time) if too thick.
- Taste and adjust with more lemon for acidity, garlic for zing, maple syrup for sweetness, or salt/pepper for balance. Set aside.
Tip: Soak sun-dried tomatoes until soft; blend thoroughly for a smooth dressing.
Step 3: Grill the Vegetables
- Place soaked corn (in husk) on the hot grill, cover, and cook for 5–8 minutes, rotating to brown all sides.
- Carefully remove husks and return corn to the grill; cook until golden brown, about 5–8 minutes.
- When corn is nearly done, add zucchini slices to the grill; cook for 2–4 minutes per side until grill marks appear but zucchini remains tender, not soft.
Tip: Rotate corn frequently for even browning; grill zucchini quickly to retain texture.
Step 4: Assemble the Salad
- Cut corn kernels off the cob and halve grilled zucchini slices.
- Add corn and zucchini to a large serving bowl.
- Add roasted chickpeas (if using, see notes) and drizzle with fresh lime juice.
- Pour desired amount of sun-dried tomato vinaigrette over the salad and toss gently.
- Garnish with fresh basil or parsley.
Tip: Cut corn close to the cob for whole kernels; toss gently to keep zucchini intact.
Step 5: Serve
- Serve immediately for the best flavor and texture.
- Offer extra dressing on the side for drizzling.
Tip: Serve at room temperature or slightly warm to highlight grilled flavors.
Notes for Roasted Chickpeas (Optional)
- Preheat oven to 400°F (200°C). Toss 1 cup drained, rinsed chickpeas with 1 Tbsp olive oil, ½ tsp smoked paprika, and a pinch of salt.
- Spread on a baking sheet and roast for 20–25 minutes until crispy, shaking halfway.
- Cool slightly before adding to the salad.
Assembly: Building the Perfect Grilled Corn & Zucchini Salad
Making this Grilled Corn & Zucchini Salad is all about creating a vibrant, balanced dish with smoky textures. Here’s how to make it perfect:
- Grill Veggies Smoky: Cook corn and zucchini until charred but not overdone.
- Blend Dressing Smooth: Ensure vinaigrette is creamy for even coating.
- Toss Lightly: Combine ingredients gently to preserve textures.
- Garnish Vibrantly: Add fresh herbs and lime juice for a bright finish.
Presentation Tips:
- Serve in a large, shallow bowl to showcase the colorful vegetables.
- Pair with a keto-friendly side like grilled asparagus or cucumber salad (if using keto substitutions).
- Garnish with extra basil, parsley, or a sprinkle of chili flakes for a polished look.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store salad (without dressing) in an airtight container in the refrigerator for up to 2 days.
- Store vinaigrette separately in the fridge for up to 4 days.
- Avoid freezing, as corn and zucchini lose texture.
- Reheating:
- No reheating needed; serve cold or at room temperature.
- Refresh with a squeeze of lime juice or extra dressing before serving.
- Make-Ahead Tips:
- Grill corn and zucchini up to 1 day ahead; store in the fridge.
- Prep vinaigrette up to 4 days ahead; store in an airtight container.
- Assemble just before serving to maintain freshness.
Tip: Add fresh herbs and lime juice when serving leftovers to revive flavors.
Recipe Variations
This Grilled Corn & Zucchini Salad is versatile, drawing on your love for vibrant, veggie-forward dishes like Panzanella Salad and 5-Minute Veggie Coconut Wraps. Here are some fun ideas:
- Keto Corn Salad: Reduce corn to 2 ears, omit maple syrup and chickpeas (~3–4g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure chickpeas (if used) are gluten-free.
- Vegan Version: Already vegan; ensure maple syrup is vegan-friendly.
- Spicy Salad: Add ¼ tsp red-pepper flakes or a sliced jalapeño to the vinaigrette.
- Mediterranean Twist: Add ¼ cup crumbled feta (non-vegan) or olives to the salad.
Tip: Serve with a side of keto-friendly guacamole or a sprinkle of toasted seeds for extra crunch.
Conclusion: A Smoky, Vibrant Treat to Love
Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette is the perfect way to enjoy a fresh, flavorful meal that’s both healthy and satisfying. With its smoky grilled vegetables and tangy, herbaceous dressing, it’s a dish that’s as delicious as it is summery. Perfect for barbecues, light lunches, or as a side dish, this salad is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every smoky, zesty bite. What’s your favorite way to enjoy this grilled corn salad? Share your ideas in the comments and let us know how it turned out!
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Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette
Description
Craving a fresh, flavorful dish that captures the essence of summer? This Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette is your perfect choice! Featuring smoky grilled corn, tender zucchini, and a tangy, herbaceous sun-dried tomato vinaigrette, this salad is a delightful mix of sweet, savory, and zesty flavors
Ingredients
Vegetables
- Corn (5–6 ears, in husk): Provides sweet, smoky flavor when grilled.
- Zucchini (2–3 medium): Adds tender, mildly sweet texture.
- Grapeseed, Avocado, or Olive Oil (1 Tbsp): Enhances grilling and flavor.
- Sea Salt and Black Pepper (to taste): Balances and enhances flavors.
Sun-Dried Tomato Vinaigrette
- Sun-Dried Tomatoes (½ cup, packed, soaked in hot water for 10 minutes): Offer rich, tangy depth.
- Hot Water (1 cup, for soaking tomatoes): Softens tomatoes for blending.
- Lemon Juice (3 Tbsp): Adds bright, tangy acidity.
- Fresh Basil (1 cup, tightly packed, or half parsley): Infuses herbaceous freshness.
- Garlic (4 cloves, smashed, ~2 Tbsp): Brings bold, savory zing.
- Olive Oil (⅓ cup): Creates a smooth, rich dressing.
- Maple Syrup (2 tsp): Adds subtle sweetness to balance acidity.
- Sea Salt and Black Pepper (1 pinch each, plus more to taste): Enhances flavor balance.
Optional Extras
- Roasted Chickpeas: Add crunchy, protein-packed texture (see notes for preparation).
- Fresh Lime Juice: Enhances with extra citrusy brightness.
- Fresh Basil or Parsley (for garnish): Adds vibrant, fresh color.
Substitutions and Variations
- Corn: Swap with frozen or canned corn (grilled for 3–5 minutes).
- Zucchini: Replace with yellow squash or eggplant slices.
- Sun-Dried Tomatoes: Use roasted red peppers or fresh tomatoes for a milder flavor.
- Basil: Swap with all parsley, cilantro, or dill for different herbaceous notes.
- Maple Syrup: Substitute with honey (non-vegan) or agave nectar.
- Keto Adjustment: Reduce corn to 2 ears, omit maple syrup, and skip chickpeas (~3–4g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure chickpeas (if used) are gluten-free.
- Vegan Version: Already vegan; ensure maple syrup is vegan-friendly.
- Spicy Version: Add ¼ tsp red-pepper flakes or a sliced jalapeño to the vinaigrette
Instructions
Step 1: Prep the Vegetables
- Heat your grill to medium-high (about 400°F/200°C).
- Slice 2–3 medium zucchini thinly lengthwise; brush lightly with 1 Tbsp grapeseed, avocado, or olive oil and sprinkle with sea salt and black pepper. Set aside.
- Soak 5–6 ears of corn (in husk) in cold water for 5 minutes.
Tip: Slice zucchini thinly (about ¼-inch) for quick grilling; soak corn to prevent husk from burning.
Step 2: Make the Vinaigrette
- In a blender, combine ½ cup soaked sun-dried tomatoes, 1 cup hot water, 3 Tbsp lemon juice, 1 cup fresh basil (or half parsley), 4 smashed garlic cloves, ⅓ cup olive oil, 2 tsp maple syrup, and a pinch each of sea salt and black pepper.
- Blend on high until creamy and smooth. Add more water (1 Tbsp at a time) if too thick.
- Taste and adjust with more lemon for acidity, garlic for zing, maple syrup for sweetness, or salt/pepper for balance. Set aside.
Tip: Soak sun-dried tomatoes until soft; blend thoroughly for a smooth dressing.
Step 3: Grill the Vegetables
- Place soaked corn (in husk) on the hot grill, cover, and cook for 5–8 minutes, rotating to brown all sides.
- Carefully remove husks and return corn to the grill; cook until golden brown, about 5–8 minutes.
- When corn is nearly done, add zucchini slices to the grill; cook for 2–4 minutes per side until grill marks appear but zucchini remains tender, not soft.
Tip: Rotate corn frequently for even browning; grill zucchini quickly to retain texture.
Step 4: Assemble the Salad
- Cut corn kernels off the cob and halve grilled zucchini slices.
- Add corn and zucchini to a large serving bowl.
- Add roasted chickpeas (if using, see notes) and drizzle with fresh lime juice.
- Pour desired amount of sun-dried tomato vinaigrette over the salad and toss gently.
- Garnish with fresh basil or parsley.
Tip: Cut corn close to the cob for whole kernels; toss gently to keep zucchini intact.
Step 5: Serve
- Serve immediately for the best flavor and texture.
- Offer extra dressing on the side for drizzling.
Tip: Serve at room temperature or slightly warm to highlight grilled flavors.
Notes for Roasted Chickpeas (Optional)
- Preheat oven to 400°F (200°C). Toss 1 cup drained, rinsed chickpeas with 1 Tbsp olive oil, ½ tsp smoked paprika, and a pinch of salt.
- Spread on a baking sheet and roast for 20–25 minutes until crispy, shaking halfway.
- Cool slightly before adding to the salad.
FAQs
1. Can I use canned or frozen corn?
Yes! Use 2 cups canned (drained) or frozen (thawed) corn; grill for 3–5 minutes for smoky flavor.
2. Is this dish keto-friendly?
With corn and maple syrup, it’s not keto-friendly (~15–20g net carbs per serving). Reduce corn and omit syrup/chickpeas for keto (~3–4g net carbs).
3. Can I make it non-vegan?
Yes! Add ¼ cup crumbled feta or grilled shrimp (non-vegan) for extra protein.
4. Why is my vinaigrette too thick?
- Add 1–2 Tbsp water to thin the dressing.
- Ensure sun-dried tomatoes are fully soaked for easier blending.
- Blend thoroughly for a smooth consistency.
5. Can I make this ahead?
Yes! Grill vegetables and prep vinaigrette up to 1–4 days ahead; assemble fresh.
6. How long does it last?
Salad lasts in the fridge for 2 days; vinaigrette lasts 4 days; store separately.
7. Can I use other vegetables?
Yes! Swap zucchini with eggplant, asparagus, or bell peppers.
8. What’s the best way to serve it?
Serve fresh in a bowl, paired with a keto-friendly side like grilled asparagus or cucumber salad, garnished with extra basil or parsley.