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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Grilled Zucchini Salad with Corn & Tomatoes


For the vegetables

  • 2 medium-sized zucchinis, cut into 1/2 inch thick half-moons

  • 2 cups cherry tomatoes, halved

  • 2.5 cups corn kernels

  • 2 tablespoons olive oil, divided

  • 2 cups arugula

  • 1/2 cup crumbled goat/bleu/feta cheese (whichever you prefer)

  • Salt and freshly ground pepper, to taste

For the dressing

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 clove garlic, minced

  • 1 teaspoon dried oregano

  • Salt and freshly ground black pepper, to taste


  1. Preheat an outdoor grill to medium-high heat, about 425 degrees F.

  2. Brush grill grates with oil.

  3. Drizzle olive oil over slices of zucchini and season with salt and pepper.

  4. Grill zucchini for 2 to 3 minutes per side, until tender and grill marks appear.

  5. At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.

  6. Set grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred; about 2 to 3 minutes.

  7. In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.

  8. To a bowl, add the zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.

  9. Top with crumbled cheese and serve!


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