Grilled Zucchini and Tomato Stack Salad with Feta Cheese and Pesto

Use some of your summer garden bounty for this grilled zucchini and tomato stack salad with feta and pesto!

Grilled Zucchini and Tomato Stack Salad with Feta Cheese and Pesto

It’s that time of year, gardens are overflowing with fresh summer produce. We have a plethora of tomatoes so I have been roasting, braising, and of course eating a lot of them drizzles with olive oil and a touch of tea salt. Then we visited the farmer’s market and its zucchini season so I added lots of them to our basket. This grilled zucchini and tomato stack salad topped with feta cheese was one of the new ways I have been trying to use up some of my summer vegetables before they go bad.

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Why you will love this Grilled Zucchini and Tomato Stack Salad with Feta Cheese and Pesto

• The combination of summer flavors, smoky grilled zucchini, juicy tomatoes, sharp creamy feta, and a drizzle of pesto.
• A restaurant worthy salad created at home.
• Whether you want a light appetizer, the perfect side dish, or lunch, this stack salad fits the bill. It’s also easily customizable depending on what’s fresh and in season.

What You Need to Make Grilled Zucchini and Tomato Stack Salad

This simple salad is a great way to use all of the fresh produce that you are growing or finding at the farmers market. It’s an easy recipe to make and is perfect for summer bbq’s and gatherings.

• 12 1/2″ thick grilled zucchini slices
• 12 1/2″ slices fresh tomatoes
• 8 small cherry tomatoes or grape tomatoes, various colors, cut in half
• 2 tablespoons of feta cheese or goat cheese
• 3 basil leaves, torn
• 2 tablespoons walnut pesto or basil vinaigrette
• pinch kosher salt, pinch black pepper

Assembling Your Grilled Vegetable Salad

• Slice zucchini about 1/2″ thick and brush with a little olive oil. Brush your charcoal grill grates with oil as well so the zucchini slices do not stick. Place the thick slices in a single layer on outdoor grill or an indoor drill pan. Grill zucchini for 4-6 minutes or until slightly limp
• Place a thick slice of zucchini on the plate, alternate with a slice of tomato, then a zucchini, another tomato, etc, about 5 slices high.
• Then in a small  bowl add the sliced cherry tomatoes, basil and the feta cheese, add salt and pepper to taste, toss with a spoon.Pile on top of the stack of zucchini and tomatoes.
• Drizzle the stack with pesto or vinaigrette, and garnish with a chiffonade of fresh herbs, or fresh basil leaves.

Variations

• Use slices of grilled eggplant for a heartier vegetable stack.
• Swap the feta cheese for creamy burrata.
• To make this salad vegan, use a vegan cheese or skip the cheese altogether. Pesto made without parmesan cheese keeps the dish plant-based as well.
• Sprinkle toasted pine nuts or walnuts on top for a nutty crunchy addition.
• A drizzle of balsamic glaze, an herb vinaigrette or a squeeze of fresh lemon juice and a good olive oil instead of the pesto is another option.

What to serve with Grilled Zucchini and Tomato Stack Salad

• Crusty bread or rolls are perfect for soaking up any extra pesto or vinaigrette dressing.
• Add some protein, grilled chicken breast or fish pairs nicely with this summer vegetable stack.
• Serve alongside quinoa or couscous.
• A chilled glass of Sauvignon Blanc or Pinot Grigio.

Ways to Use Grilled Veggie Leftovers

• Layer grilled zucchini and tomatoes inside your favorite bread with a spread of pesto and some fresh greens for a quick, tasty sandwich.
• Chop leftover veggies and toss with cooked pasta, extra feta, and a spoonful more pesto for an easy pasta salad.
• Add chopped grilled zucchini and tomatoes to an omelette for a delicious breakfast or brunch option.
• Use leftover grilled veggies as a topping for flatbread pizza along with additional cheese and fresh herbs.
• Mix chopped leftovers with quinoa or rice and stuff into bell peppers for an easy, flavorful dinner option.

FAQs

Can I grill the zucchini and tomatoes indoors?
Yes, using a grill pan on the stovetop works well and still gives you the grill marks and flavor without an outdoor grill.

What type of pesto is best for this recipe?
Traditional basil pesto works best, but you can experiment with arugula, kale, or even sun-dried tomato versions for different flavor.

Can I substitute the feta cheese with a dairy-free option?
There are many plant-based feta cheese alternatives available that work well in this salad if you’re dairy-free or vegan.

How long does this salad keep once assembled?
For the best texture and flavor, enjoy soon after you make it. It can keep in the fridge for up to a day in an airtight container, but the tomatoes and zucchini may wilt and get watery.

Until Next Time

This grilled zucchini and tomato stack salad with feta cheese and pesto adds a colorful and fresh touch to any summertime meal. It’s the perfect way to celebrate fresh veggies and summers’ bounty. Whether you’re making it for yourself or sharing around the table, this recipe encourages you to savor the simple pleasures of summer and the little things in life.

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Grilled Zucchini and Tomato Stack Salad with Feta Cheese and Pesto

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Use some of your summer garden bounty for this grilled zucchini and tomato stack salad with feta and pesto!

• Total Time: 0 hours
• Yield: 4-6 1x

Ingredients

Scale 1x2x3x

12 1/2” slices grilled zucchini

12 1/2” slices fresh tomato

8 small cherry tomatoes various colors, cut in half

2 tablespoons of feta cheese

3 basil leaves, torn

2 tablespoons walnut pesto or vinaigrette

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Instructions

Slice zucchini about 1/2″ thick and brush with a little olive oil. Brush your charcoal grill grates with oil as well so the zucchini slices do not stick. Place the thick slices in a single layer on outdoor grill or an indoor drill pan. Grill zucchini for 4-6 minutes or until slightly limp

Place a thick slice of zucchini on the plate, alternate with a slice of tomato, then a zucchini, another tomato, etc, about 5 slices high.

Then in a small  bowl add the sliced cherry tomatoes, basil and the feta cheese, add salt and pepper to taste, toss with a spoon.

Pile on top of the stack of zucchini and tomatoes.

Drizzle the stack with pesto or vinaigrette, and garnish with a chiffonade of fresh herbs, or fresh basil leaves.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 4-6 minutes
• Category: Salad
• Method: Grilled
• Cuisine: American