Grilled Zucchini and Red Onion Salad with Lemon-Herb Vinaigrette
A bright and fresh salad featuring smoky grilled zucchini and red onion, tossed with a zesty lemon-herb dressing for a perfect side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs zucchini, red onion, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, sliced lengthwise into 1/4-inch strips zucchini
- 1 large, sliced into 1/4-inch rings red onion
- 3 tbsp, divided olive oil
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1, minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Toss 2 medium sliced zucchini strips and 1 large sliced red onion rings with 2 tbsp olive oil and 1/2 tsp salt.
- Step 2: Grill the zucchini and onion for 3-4 minutes per side until grill marks appear and vegetables are tender but still firm. Remove from heat and let cool slightly.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, and 1/4 tsp black pepper until well combined.
- Step 4: Chop the grilled zucchini and onion into bite-sized pieces, then toss with the lemon-herb vinaigrette until evenly coated. Serve chilled or at room temperature.
