Grilled Zucchini and Bell Pepper Salad with Feta and Lemon
This colorful Mediterranean salad combines smoky grilled zucchini and sweet bell peppers with tangy feta and a bright lemon dressing. It’s a refreshing summer dish that works beautifully as a side for grilled meats, seafood, or as a vegetarian main.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings:4
Ingredients
For the Salad
2 medium zucchinis, sliced lengthwise into thin strips
2 bell peppers (red, yellow, or orange), cut into wide strips
1 small red onion, cut into wedges
3 tbsp extra virgin olive oil (for grilling)
Salt & freshly cracked black pepper, to taste
¾ cup crumbled feta cheese
3 tbsp fresh parsley or basil, chopped
2 tbsp toasted pine nuts or slivered almonds
For the Lemon Dressing
3 tbsp extra virgin olive oil
Juice and zest of 1 large lemon
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, finely minced or grated
Salt & pepper, to taste
Instructions
Preheat grill or grill pan
Heat to medium-high. Lightly oil the grates.
Grill vegetables
Toss zucchini, bell peppers, and onion (if using) with olive oil, salt, and pepper.
Grill zucchini 2–3 minutes per side, and bell peppers 3–4 minutes per side, until tender and lightly charred.
Set aside to cool slightly, then slice peppers into bite-sized strips.
Make the lemon dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Assemble the salad
Arrange grilled zucchini and peppers on a platter or in a bowl.
Sprinkle with crumbled feta, parsley/basil, and optional pine nuts.
Drizzle with lemon dressing just before serving.
Serve
Enjoy warm, at room temperature, or slightly chilled.
Notes & Tips
Extra freshness: Add cherry tomatoes or arugula for more color.
Make it heartier: Toss with cooked quinoa, couscous, or orzo.
Flavor twist: Add a drizzle of balsamic glaze for sweetness.
Meal prep: Grill vegetables in advance and assemble with dressing before serving.
Frequently Asked Questions
Q: Can I roast the vegetables instead of grilling?
Yes — roast at 425°F (220°C) for 20–25 minutes until tender and slightly caramelized.
Q: What’s the best feta to use?
Block feta in brine has the creamiest, tangiest flavor.
Q: Can I make this vegan?
Absolutely — use vegan feta or omit cheese and add toasted chickpeas for protein.
Nutritional Information
Calories: 290
Protein: 9g
Fat: 20g
Carbs: 18g
Fiber: 4g
Sugars: 7g