Grilled Zucchini Salad

The inspiration for this salad comes from a local restaurant called The Eatery. The Eatery is within walking distance of where I live so the BF and I will sometimes walk over for dinner or Sunday brunch. I have a few favorite dishes there, with their steak salad being my #1 favorite salad of all time. They serve it with sliced flat iron steak, grilled zucchini ribbons, a red pepper coulis, crispy potato bits, and it is so darn delicious I could probably eat two servings. No joke! πŸ˜‰

Since I can’t run off to The Eatery for a fancy salad every time the mood strikes, I came up with my own version, which also happens to be vegetarian since I omitted the steak. Not for any particular reason other than I didn’t feel like cooking up a steak at the moment. I wanted something simple that still captures most of my favorite elements of the salad. One of the main stars is the grilled zucchini so I created this salad around that component. If you’ve never had grilled zucchini in a mixed green salad, please try it soon. The flavors pair so well together and you’ll wonder why you’ve been eating salad without it all your life. The only thing is that it has to be zucchini ribbons, not zucchini spears. Don’t ask me why, but the ribbons taste better. Just trust me, okay? πŸ˜€

This salad is another one of my no-measurements recipes. I’ll give you a list of ingredients and you can do whatever you’d like with them! Please add, omit, and substitute to your heart’s content!

Grilled Zucchini Salad


  • spring salad mix
  • grape tomatoes, halved
  • red onion, thinly sliced
  • blue cheese, crumbled
  • zucchini, sliced into ribbons (I use my veggie peeler), drizzled with olive oil, seasoned with salt and pepper, and grilled until just translucent


Toss the spring salad mix, grape tomatoes, and red onion with your favorite vinaigrette. (The recipe for my champagne vinaigrette is below in the first picture.) Gently fold in the grilled zucchini. Transfer to a plate and top with blue cheese crumbles. Serve and enjoy!

I made a homemade champagne vinaigrette for this salad. Here is the recipe: 1/3 cup champagne vinegar 1 cup olive oil 2 cloves garlic, crushed 1/4 teaspoon fresh thyme salt and pepper to taste
I made a homemade champagne vinaigrette for this salad. Here is the recipe:
1/3 cup champagne vinegar
3/4 cup olive oil
2 cloves garlic, crushed
1/4 teaspoon fresh thyme
salt and pepper to taste
Mixin' my greens! And reds!
Mixin’ my greens! And reds!
I would have liked more zucchini ribbons.
I would have liked more zucchini ribbons.
Next time I shall add more.
Next time I shall add more.
Look at the pretty grill marks!
Look at the pretty grill marks!


And now here is my favorite fluffy-bottomed fellow:


Bailey has a lot of squeaky toys. I can't tell you how many because A) You'll judge me and B) There are too many to count. ;) This is what Bailey does while I edit photos and work on my blog. He brings his friends over to keep him company while I plug away at the computer. :)
Bailey has a lot of squeaky toys. I can’t tell you how many because A) You’ll judge me and B) There are too many to count. πŸ˜‰ This is what Bailey does while I edit photos and work on my blog. He brings his friends over to keep him company while I plug away at the computer. πŸ™‚



  1. Once again beautiful photography. I don’t know why ribbons are better either, probably because you get less of that watery part of the zucchini and you have more surface area to taste the charcoal grillyness. Crispy potato bits! Sounds like my new croutons! Patty, your writing is so endearing and shows your personality when it is punctuated with those little smiley face emojis !

    • I think you’re right about the watery part, Sue! The zucchini flavor seems more pronounced and I bet that’s why I prefer ribbons over spears! But guess what horrible thing happened?? I was in Portland this past weekend and had this post ready and scheduled to automatically post Friday morning. However, in between the scheduling and Friday, I found out that The Eatery closed last week! EEECK! The owners announced it through Facebook. We’re so disappointed! 😦

      P.S. Thank you for the comment about my writing. One of my college professors in grad school once said that I have a very expressive face. So both my writing and my face are chock full of my personality. I’ve had to learn how to hide my feelings a bit more. It’s not good when you think someone’s a dolt and can’t help but make it blatantly obvious. Hehe. πŸ˜‰

      • Aw, I know what you mean about “hiding,” omg I get myself into so much trouble at work sometimes but also my colleagues and friends can count on me for entertainment. So sad about the Eatery.

      • Well, I’m such an open book and it’s hard to hide my feelings sometimes! Ahh well. Such is life. How funny that you do the same!! I love it! πŸ˜›

  2. That’s my kind of salad! Looks delicious, Patty. The champagne vinaigrette sounds like the perfect accompaniment. Gotta love that photo of Bailey… I see he’s very kind to his friends… it seems all the dog toys in my house have been de-fluffed! My George is the “destroyer” of all soft toys.

    • Ooh, Bailey kills some of his toys, too! There are certain ones he deems unworthy of his brood so he gnaws on them until he can get all the stuffing out. Crazy kid!

    • Thanks, Sylvia! I made this during my spring break (the week before last) and enjoyed every last bit of good lighting. I spent two entire days at home cooking and taking photos for my blog. It was fantastic! I hope you had a fabulous weekend, my dear friend! ❀

      • Hi Patty, wow, that sounds fantastic – 2 full days of cooking an taking pictures, good use of vacation! I haven’t had a few days to myself to do that in a while, we always had a lot of visitors etc. lately (which is also super nice of course!) but soon my fiancΓ© will travel and no visitors, I’ll shall be planning my own blogging boot camp on one of the weekends πŸ˜‰ hugs and have a fabulous week my dear!

  3. Of course ribbons would taste better–they’re so pretty! I love this type of salad. It really is so elegant with all that green and pop of red. A must when the zucchini start coming none stop in my CSA box. Bailey is always such a cutie!

    • Ooh, you’ll have tons of fun, Ngan! Plus you can make zucchini fritters. I made those the day after this salad. I’m finally home from Portland. I don’t think I’ll need to eat for the next week or so. πŸ˜‰

  4. I have never tried grilled zucchini on a salad….looks really, really good Patty! Your vinaigrette sounds really good. And Bailey… him!!!!

    • Lori! I’m back from my trip! And still disappointed I didn’t get to see you! Omg, I missed Bailey so much this time. I was gone from Wednesday through today, which meant I had to drop him off with my mom and dad on Tuesday. Far too long away from fluffy butt!

      • I know…that would have been so nice! Did you have a good trip though? I can imagine you are so happy to see Bailey! Whenever we get home from being out of town my hubby knows that I just leave all the suitcases, etc. in the car and run in to see my kitty! πŸ™‚

      • Yes, I had a lovely time. I ate sooo much. You wouldn’t believe it. But boy oh boy, I sure was glad to see Bailey. I know you know the feeling!!

  5. Not only do I trust you, I wholeheartedly agree about the ribbons, a favorite of mine too. Lovely wholesome salad!

    Now, Bailey of course, is adorable and as for too many toys to count, Ginger and Buddy (but mostly Ginger) are in that same category. I keep telling Tom we should take some to the humane society for donation.

    I like the “friends” he chose to play with in the photo, very stylish, quirky and fun, all at once.

    Very sweet to think of him beside you playing away while you channel your creativity.

    Happy weekend!

    • Stacey, I’m so glad you like zucchini ribbons, too! They are so delish.

      Bailey is very particular about his “friends” and he knows each and every one of them so well. I didn’t realize this until I was playing hide-away with one of his toys. I squeaked it and hid it underneath a pile of his toys. He dug through them until he found the exact one I had squeaked! I thought it was a fluke, so I experimented and he was able to identify each individual toy. It’s the craziest thing.

      Anyhow, I hope you had a great weekend! I thought of you when I was in Seattle this weekend! πŸ˜€

  6. Great salad any time of the year Patty. I am a big fan of zucchini, I just bought some mini ones from Trader Joe’s today, I have the same veggie peeler (I think I have a dozen different ones) and love to make ribbons, not only with zucchini, but yellow squash and carrots. πŸ™‚

  7. Finally! Someone who understands the awesomeness of grilled zucchini! I was so excited to read this recipe, Patty – I really love that you made a champagne vinaigrette with it too…I never would have put it together but its sounds like a great combo. The pics look fabulous as well!

  8. I love grilled vegetables and I’m particularly fond of zucchini. Unfortunately I don’t find good ones here in France, they look more like green aubergines, they are big and tasteless. Plannyng to grow some by myself for the summer! You salad is wonderful, Patty!

  9. This salad sounds delicious, Patty! Thanks for sharing! ❀
    I think Bailey wants to do some writing on your blog soon about the toys! πŸ˜€

  10. Patty, this looks so delicious! I love a salad like this..and I can see why you love it so much! I was just talking with a co-worker about making some salads to bring to work. We’re in that season now, and I couldn’t be happier!!
    Thank you so much…this is the perfect salad to bring to Fiesta Friday’s table…and I’m so glad you did!! I’ll be making this one for my lunches for sure!! ❀

  11. How lucky you have a place like the Eatery next door! But I agree, it might not be reasonable to visit all the time πŸ™‚ I love your version and could almost taste it as I read your post and looked at your fantastic photos!

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