Grilled Zucchini & Summer Squash Salad with Corn, Tomato & Feta

This grilled zucchini salad is one of my top go-to side dishes when I want something reliably delicious for entertaining. It’s low effort but delivers big, layering tender grilled zucchini with juicy tomatoes, sweet corn, herbs, and just enough feta to keep things interesting. Everything can be prepped ahead, so you can keep it mise en place–style and toss it together right before serving for that fresh look!

Zucchini and summer squash are low in calories but high in hydration and fiber, making them an ideal ingredient for summer dishes. They are also a good source of vitamin C and potassium—nutrients that support immune function and heart health. Grilling the zucchini on the stovetop instead of roasting or deep-frying helps retain its delicate texture and nutrients, especially since it's not exposed to harsh, prolonged heat. Also you really get to control how much oil to use with grilling.

I bake the corn in a convection oven because it’s easy and hands-off, but honestly, any method works—steamed, boiled, or even canned corn will do just fine. Use what’s accessible and convenient for you.

Ingredients

For the Salad

• 2 - 3 medium green zucchini

• 2 - 3 medium Cousa squash

• 2 tbsp olive oil

• 1 tbsp kosher salt

• 1 tsp freshly ground black pepper

• ½ red onion, thinly sliced

• 2 ears corn, in husk (or 1 can corn, drained)

• 1–2 medium tomatoes, chopped

• ¼ cup chopped cilantro

• 2 oz feta cheese, crumbled or cubed

For the Dressing

• 1–2 garlic cloves, minced

• 1 tsp Aleppo pepper (mild or hot)

• 1 tsp kosher salt

• ½ cup fresh lemon juice

• ½ cup extra virgin olive oil

Preparation

• Preheat the oven to 400°F. Trim any corn tassels with kitchen scissors but leave the husks on. Roast directly on the rack for 25 minutes. Once cool enough to handle, remove husks and silk, then slice the kernels off the cob.

• Slice zucchini (unpeeled) into ½-inch rounds. Toss with olive oil, salt, and black pepper. Grill over medium heat for 3 to 4 minutes per side until fork-tender and lightly charred.

• Whisk together the dressing ingredients in a small bowl and set aside.

• Thinly slice the red onion. Chop tomatoes into bite-sized pieces and finely chop the cilantro.

• In a large bowl, toss the dressing with corn, onion, tomato, and cilantro.

• On a serving platter, layer the grilled zucchini with the dressed vegetables. Repeat layering until everything is used. Finish with crumbled or cubed feta on top and serve.