How to Make Grilled Zucchini Corn Tomato Salad in 15 Minutes

Summer is here, and that means it’s time to embrace the vibrant flavors of fresh produce! Today, I’m excited to share my recipe for a delightful Grilled Zucchini Corn Tomato Salad that you can whip up in just 15 minutes. This salad is not only quick and easy but also packed with nutrients and bursting with flavor. Perfect for those busy weeknights when you want something light yet satisfying. Plus, it’s a fantastic addition to any summer barbecue or picnic! Let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it ideal for 30-minute meals.
• Fresh ingredients that are perfect for summer.
• Versatile enough to serve as a side dish or a light main course.
• Great for meal prep and can be enjoyed cold or at room temperature.
• Pairs wonderfully with other dishes, including Healthy Chicken and Broccoli Chinese Takeout or Weight Watchers Burrito Bowls.

Ingredients

To make this delicious salad, you’ll need the following ingredients:

• 3 zucchini (cut into ¼″ planks)
• 4 ears corn (husked)
• 1 cup cherry tomatoes (halved)
• 1 jalapeño (minced)
• Salt & pepper (to taste)
• Vinaigrette: 2 Tbsp lime juice

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your Grilled Zucchini Corn Tomato Salad:

1. Preheat your grill to 425°F. While it’s heating up, oil and season the zucchini and corn with salt and pepper.
2. Grill the corn for about 10 minutes, turning occasionally, and grill the zucchini for 1–2 minutes per side until they have nice grill marks.
3. Once grilled, let the vegetables cool slightly. Cut the corn off the cob and dice the zucchini into bite-sized pieces.
4. In a large bowl, combine the grilled zucchini, corn, halved cherry tomatoes, and minced jalapeño.
5. For the vinaigrette, blend the lime juice with a bit of olive oil, salt, and pepper. Pour it over the salad and toss everything together.
6. Serve immediately or chill in the refrigerator for a refreshing side dish!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your salad turns out perfectly:

• Feel free to add other vegetables like bell peppers or red onion for extra crunch and flavor.
• If you prefer a milder salad, you can omit the jalapeño or use a sweet pepper instead.
• This salad is a great way to use up leftover grilled vegetables from your summer cookouts!
• For a heartier meal, consider adding some grilled chicken or shrimp.
• Looking for more weeknight dinner ideas? Check out my Cabbage Soup Diet for a healthy twist!

How to Serve

This Grilled Zucchini Corn Tomato Salad is incredibly versatile! Here are a few serving suggestions:

• Serve it as a side dish alongside grilled meats or fish.
• Pair it with creamy garlic pasta for a delightful contrast of flavors.
• Enjoy it as a light lunch on its own or with some crusty bread.
• Top it with crumbled feta or avocado for added creaminess.

Make Ahead and Storage

This salad is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Just keep in mind that the zucchini may release some moisture, so it’s best enjoyed fresh. If you’re planning to serve it later, consider adding the vinaigrette just before serving to keep everything crisp and flavorful.

So there you have it! A quick, easy, and delicious Grilled Zucchini Corn Tomato Salad that’s sure to become a summer staple in your home. I hope you enjoy making this recipe as much as I do. Happy cooking!