My Favourite Salads
One of my new year resolutions, was to eat more fruits and veggies. This went on so well until the summer holidays arrived and I set out the BBQ on the deck. The whole summer was spent grilling all kinds of meat and eating anything and everything. I think I’ve gained about 10 pounds and I am thoroughly disgusted with myself. Okay I can’t complain for ever. It’s time to start eating healthy again. I had this salad, with brown rice, for my dinner last night. Did somebody mention brown rice? Oh yes I did. This is the first time I’m eating brown rice in 71 days…sigh!!! Our Friday has started with a gush of rain and it’s rather dull and grey, but a lovely day all the same. I wish you a very happy and fulfilling weekend.
combine olive oil, crushed garlic, pepper flakes and salt. Brush on cut side of zucchini
Grill on a hot, greased, grill pan (on stove top) for about 3 minutes or until charred with dark marks. Flip and cook the other side for 3 minutes.
Transfer to a cutting board and dice into 1/4 inch (6mm) cubes. Place in a bowl. Add the diced tomatoes, red onions and the fresh herbs.
To make Balsamic Vinegar Dressing: mix all ingredients in a small bottle and shake until thoroughly mixed.
Drizzle the dressing over the salad and let stand for at least 30 minutes, stirring at least once. Serve as a side.
Grilled Zucchini Salad
Preparation time: 10 minutes Cooking time: 8 minutes Serves: 4
Ingredients
For Grilling Zucchini
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- ½-1 teaspoon dried red pepper flakes
- Salt to taste
- 2 medium Zucchini, halved lengthwise
Other Ingredients
- 2 medium Italian tomato, diced
- 2 tablespoons finely chopped red onions
- 1 tablespoon, finely shredded, fresh herbs (in season)
Balsamic Vinegar Dressing
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Instructions
- To grill zucchini: combine olive oil, crushed garlic, pepper flakes and salt. Brush on cut side of zucchini. Grill on a hot, greased, grill pan (on stove top) for about 3 minutes or until charred with dark marks. Flip and cook the other side for 3 minutes. Transfer to a cutting board and dice into ¼ inch (6mm) cubes. Place in a bowl. Add the diced tomatoes, red onions and the fresh herbs.
- To make Balsamic Vinegar Dressing: mix all ingredients in a small bottle and shake until thoroughly mixed. Drizzle the dressing over the salad and let stand for at least 30 minutes, stirring at least once. Serve as a side.
- Last Updated: May 3 2018
myfavouritepastime.com
My Favourite Pastime 
I love zucchini and this looks so lovely. I think I’m going to make a huge batch for a church Christmas potluck. Thanks for sharing your recipe!
Me too. I hope the congregation will love it. Have a great weekend!
Liz
I love zucchini, too, so am happy to get this recipe. I bet grilling the zucchini gives it such a great flavor. The dressing sounds yummy as well. Pinning! Thanks, Liz!
Me too. It tasted awesome. What more can I say? have a great week!
liz
This is so easy to make and very healthy. A great side dish.
It tastes really good. I should make some this weekend. Have a great Friday!
liz
I bet it does. Thank you. You too! 🙂
I am also a big fan of zuchini, all home grown of course!
I made this tasty recipe & loved it so much. I served it with cooked quinoa & grilled fish: a divine combination! Xxx
Oh God it’s lunch time right now and I’m hungry so quinoa and grilled fish would be welcome, immediately!!!
Xxx
This looks so very good. Healthy or not. I gain 10 pounds every time I go to France or some European country. I’ve been twice this year! It’s a constant battle!!!
Ha ha you have to stop going to France or Europe. Oh by the way I love, love Europe. Everything is so different from North America. I especially love the food and lots of other things too. Have a great week!
Liz
That’s why I can’t stop going!!!
I am planning a mega-trip to France once my children are done with school. I know exactly what you mean. Take care and enjoy the week!
Liz
Easy and healthy, great combination and it’s cool, gray and wet here as well, but the fall colors are lovely. Happy weekend!
Oh yes, I know what you mean. My little garden has beautiful colours right now, meaning the leaves will soon fall off. I shall miss them dearly. Have a fantastic weekend!
Liz
I guess the trick is to get it on the grill and off before it becomes mushy? I too love zucchini, it is one of the most versatile vegetables and I used to sneak it into so many meals, my boys never knew! I love it in cake, it keeps it so lovely and moist. I, like you am trying to be more conscious of what I’m eating and not gain any more weight. I saw a Facebook post several days ago, something about turning the scales back ten pounds with the onset of winter. Trouble is those overwintering calories hiding in our clothes closet and playing havoc with shrinking our stuff! It is pouring rain and very windy here today, but it gives me a chance to get back to my indoor activities, crafting and blogging!
Yeah, I love my zucchini crunchy too. I hate it when it goes all mushed up. I love zucchini in cake too, with chocolate, coconut, sultanas or carrots. I probably eat more in winter because it’s grey and my movement is limited and the house is cold and so the oven is on all the time and so it means more food and the cycle continues and the pounds add up. Sigh….have a lovely weekend, Sandy. I’ve been binge watching my favourite show since morning and now, I’m finally done. Take care!!!
Liz
Gave me a giggle! I saw a cute saying on facebook one day it said, my winter fat has now turned to spring rolls. Or something to that effect. I’ve given up worrying about it too much. I’ve pretty much stayed about the same weight for several years, probably more than I should be carrying but we’ve become attached to each other. I like food and I like to eat – nuff said! LOL. Enjoy your baking and cooking, life’s too short to do otherwise and worry about it.
Ha ha that’s is so funny. My son is cracking up. I’ll think about the spring rolls and stop worrying completely. I’ve eaten so much today. I made a fluffy Madeira cake yesterday and a Grant Loaf with chocolate and raisins in it. Today morning I had cake and chocolate-raisin bread for breakfast. Totally out of my daily schedule but hey as you say, life is too short to keep on worrying about adding pounds. Have a lovely Sunday, Sandy. Thanks you so much for being such a great friend. I do enjoy chatting with you. Goodnight! Not going to bed yet…
Liz
We ate tons of veggies over the summer from the garden. Now I have to work harder to get them in. This looks great, zucchini is one of my favorites. Jack doesn’t share my love though!
I love, love , love zucchini. I eat it at least twice a week. My kids are neutral about it. They just eat it. Have a wonderful weekend. I enjoyed browsing your blog and catching up with all you’ve been doing. You have the most interesting life. Best wishes to the four boys!
Liz