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 salads (vegetarian) ready in about 20 minutes pairs divided olive oil, lemon juice, chopped fresh parsley 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
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.
Frequently asked questions
How long does Grilled Zucchini and Red Onion Salad with Lemon-Herb Vinaigrette take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Zucchini and Red Onion Salad with Lemon-Herb Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Grilled Zucchini and Red Onion Salad with Lemon-Herb Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Zucchini and Red Onion Salad with Lemon-Herb Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Zucchini and Red Onion Salad with Lemon-Herb Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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