When the weather warms up, I find myself reaching for recipes that are light, fresh, and full of contrast—and this easy grilled zucchini salad recipe is all of that and more. It brings together smoky grilled zucchini, creamy mozzarella, peppery rocket, and a sweet-savoury agrodolce dressing that packs a punch.
Toasted pistachios add just the right amount of crunch, while mint and lemon zest lift everything with a burst of freshness. It’s the perfect summer salad with mozzarella and zucchini to serve at a long lunch, bring to a picnic, or enjoy alongside grilled meats and seafood.
If you’ve ever wondered how to grill zucchini for salad, it’s as simple as a hot grill, a little olive oil, and a few minutes on each side. Whether you’re planning a casual barbecue or looking for fresh ideas for your next gathering, this fresh summer salad with rocket is easy to pull together and always a crowd-pleaser.
Ingredients
For the salad:
- Zucchini
- Olive oil
- Sea salt flakes and freshly ground black pepper
- Rocket (arugula)
- Buffalo mozzarella or fior di latte
- Pistachio nuts,
- Mint leaves
- Zest of 1 lemon
For the agrodolce dressing:
- Olive oil
- Red wine vinegar
- Capers
- Currants, soaked in hot water
- Anchovy fillets,
- Garlic clove, grated or crushed
- Chilli flakes (optional)
Serving Suggestions
This barbecue side salad for summer pairs beautifully with grilled meats like our Grilled Lamb Cutlets with Herb Sauce, Risotto Stuffed Roast Chicken, or simple and delicious Trout Amandine . For a vegetarian meal, serve it alongside grilled sourdough or as part of an antipasti board.
Storage
While this Grilled Zucchini Salad is best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to a day. If preparing ahead of time, dress just before serving.
Final Thoughts
This grilled zucchini salad is everything I love about summer eating: fresh, vibrant, and full of texture and contrast. It’s easy to make, endlessly adaptable, and always a hit at the table.
If you enjoy this kind of produce-led salad, my Roasted Beetroot Salad with Spinach, Walnuts & Goat Cheese is another favourite — a little earthier and better suited to cooler weather, but just as good for entertaining.
Grilled Zucchini Salad with Rocket and Mozzarella
Equipment
- 1 BBQ/ Grill
Ingredients
For the salad:
- 2 large zucchinis thinly sliced lengthways
- 1 tbsp olive oil for brushing
- sea salt flakes and freshly ground black pepper
- 100 g rocket arugula
- 200 g buffalo mozzarella or fior di latte torn
- ½ cup pistachio nuts toasted and roughly chopped
- ¼ cup mint leaves
- zest of 1 lemon
For the agrodolce dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp capers rinsed and finely chopped
- 1 tbsp currants soaked in hot water for 5–10 mins then drained
- 2 anchovy fillets finely chopped
- ½ small garlic clove grated or crushed
- 1 tsp of chilli flakes optional
Instructions
- Preheat a BBQ or griddle pan over medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper.
- Grill zucchini in batches for 1–2 minutes per side, or until tender and charred. Set aside to cool slightly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, capers, currants, anchovies, garlic, and chilli flakes. Taste and adjust seasoning.
- Assemble the salad: Arrange rocket on a serving platter. Layer grilled zucchini over the top. Add torn mozzarella, pistachios, mint, and lemon zest. Drizzle generously with the agrodolce dressing.
- Serve immediately, or let sit for a few minutes to allow the flavours to mingle.
Video
Nutrition
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