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This summer grilled zucchini Italian salad will become a dinner-time staple. Its super simple and beyond delicious!
This grilled zucchini Italian salad is the ultimate celebration of simple, bold Mediterranean flavors. The star of the show is the zucchini, sliced and grilled to smoky, tender crisp perfection, which brings a warm depth to the bowl. I couldn’t stop eating this incredible salad for days after we made it!
It pairs beautifully with a colorful medley of juicy cherry tomatoes, crisp red onion, and fresh basil, while hearty chickpeas, creamy fresh mozzarella pearls, and savory ribbons of pepperoni transform it from a simple side into a deeply satisfying meal.
What elevates this dish from simple to spectacular is its punchy, homemade dressing. A classic base of rich extra virgin olive oil and tangy red wine vinegar is whisked with pungent minced garlic and a pinch of dried oregano for that quintessential Italian pizzeria aroma.
A touch of honey perfectly balances the acidity, while a generous handful of freshly grated parmesan dissolves into the emulsion, adding a nutty, savory umami kick that coats every single ingredient.
If you like this recipe, you will also love my Grilled Zucchini + Feta Salad or my Italian Chopped Salad.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Grilled Zucchini Italian Salad
Equipment
Ingredients
Dressing:
- 1/3 cup (70 g) olive oil
- 2 tbs red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp honey
- 1/4 cup (25 g) freshly grated parmesan
- salt + pepper, to taste
Salad:
- 3 medium zucchini
- 1 pint (0.45 kg) cherry tomatoes, halved
- 14 oz (0.5 kg) chickpeas, rinsed + pat dry
- 2 oz (55 g) pepperoni, sliced
- 6 oz (170 g) fresh mozzarella balls, halved
- 1/2 cup (65 g) Kalamata olives , halved
- 1/4 cup (30 g) peperonccini, diced
- 1/4 small red onion, sliced thin
- 2 tbs basil, sliced
Instructions
Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, honey, parmesan, salt and pepper until incorporated. Taste and adjust with salt or honey if needed.
Salad:
- Slice your zucchini vertically into 4-6 long strips and then cut the strips in half. Lightly drizzle with olive oil and season with salt and dried oregano – toss until all is coated. Heat a large grill pan over medium-high heat. Once hot sear each side of the zucchini strips for 2-3 minutes per side. Transfer to a cutting board and slice into bite sized pieces.
- To a large bowl, add ithe zucchini, tomatoes, chickpeas, pepperoni, mozzarella, olives, peperonccini, red onion, basil and dressing and toss until all is coated.
Notes
- Store leftovers in an airtight container in your fridge for up to 3 days.
- You can use salami instead of pepperoni.
- You can use a shallot instead of red onion.
- You can use mint or parsley instead of basil.