Mexican Salad with Grilled Zucchini and Cheese Recipe
This salad combines lightly charred, slightly sweet zucchini with creamy cheese and a fresh, limey dressing. In Mexico, grilled vegetables often end up in salads as a way to use what’s left from the evening barbecue. For us, it’s a great idea for a light lunch or dinner, especially in summer when zucchini is cheap and everywhere.
Lightly charred zucchini, sweet corn, and creamy feta combined with a bright lime dressing give this salad a clear Mexican-inspired character while still being quick and simple enough for an everyday meal.
Chef's tips
Don’t overcook the zucchini—well-marked but still slightly firm slices taste best and hold their shape in the salad. Taste the dressing before adding it and adjust with more lime, honey, or salt to get the balance you like.
How to serve
Serve in a large shallow bowl so the colorful vegetables and cheese are clearly visible. It pairs well with grilled chicken, fish tacos, or simple quesadillas. For a more filling meal, add cooked quinoa or black beans.
Ingredients
- zucchini medium, sliced into rounds about 0.5 cm thick - 2 piece
- feta cheese crumbled into pieces - 120 g
- corn kernels from a can, drained - 150 g
- cherry tomatoes halved - 200 g
- red onion thinly sliced into feathers - 0.5 piece
- cilantro leaves roughly chopped - 0.5 bunch
- vegetable oil for grilling the zucchini and for the dressing - 3 tablespoons
- lime juice for the dressing - 2 piece
- honey to balance the acidity - 1 teaspoon
- garlic grated or very finely chopped - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Wash the zucchini and slice into rounds about 0.5 cm thick. Drizzle with 1 tablespoon of oil, sprinkle with a pinch of salt and pepper, and mix with your hands so each slice is lightly coated in oil.
- Heat a grill pan or regular frying pan over medium-high heat. Arrange the zucchini slices in a single layer and fry for 3–4 minutes on each side, until darker grill marks or golden spots appear and the zucchini softens but doesn’t fall apart.
- Transfer the cooked zucchini to a plate and let it cool slightly. If your pan is small, grill the zucchini in batches.
- In a large bowl, mix the corn, halved tomatoes, and red onion.
- In a small bowl, prepare the dressing: combine the lime juice, 2 tablespoons of oil, honey, garlic, a pinch of salt, and pepper. Whisk vigorously with a fork until the dressing comes together slightly and turns cloudy.
- Add the grilled zucchini slices to the bowl with the vegetables, pour over the dressing, and gently toss so you don’t break up the zucchini.
- Sprinkle the crumbled feta and chopped cilantro on top. Gently toss once more, just enough to distribute the cheese slightly.
- Serve the salad right away at room temperature or after briefly chilling in the fridge.
Storage
Sałatka najlepiej smakuje pierwszego dnia; przechowuj ją w lodówce w szczelnym pojemniku. Przed podaniem delikatnie wymieszaj i ewentualnie dodaj odrobinę świeżego soku z limonki.
