Grilled Zucchini Salad with Feta and Sweet Croutons

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors and textures. 

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.

A few years ago I wrote a post called Salads 101: Everything You Need To Know, which discussed how to create a perfectly balanced salad based around the four main tastes: sweet, salty, bitter and sour.

This salad has every one of these taste components and it’s awesome.

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.

There aren’t a ton of ingredients here. To create that perfect balance I use baby arugula (bitter), Hawaiian sweet rolls (sweet), lemon juice (sour) and good quality feta cheese (salty).

I recommend using the feta blocks that come packed in water as opposed to the pre-crumbled stuff. It costs a little bit more but it’s really worth it when you have a dish that relies on just a few basic ingredients.

If you’ve never tried Hawaiian sweet rolls, take note that they’re not sugary sweet. They have a light honey-flavored sweetness. Challah or brioche would also work here but the sweetness won’t be quite as pronounced.

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.

Grilled-Zucchini-Salad
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Grilled Zucchini Salad with Feta and Sweet Croutons

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.
Course Salad
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 salads
Calories 301
Author Jennifer Farley

Ingredients

  • 2 Hawaiian sweet rolls, cubed (see notes)
  • 1 large zucchini, sliced lengthwise into quarters
  • 1/4 cup good quality feta, crumbled
  • 2 tablespoons extra virgin olive oil, plus more for croutons
  • 1 tablespoons fresh lemon juice
  • salt and fresh ground black pepper
  • 4 cups baby arugula, or to taste

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Place the cubed sweet rolls in a bowl and toss with a small amount of olive oil. Place the rolls on the prepared baking sheet and sprinkle with salt. Toast in the oven, checking every 5 minutes and flipping when the bottoms turn golden so that they crisp evenly. This should take around 15 minutes total. Set aside.
  • Preheat a grill until very hot. Brush a light coating of high heat oil or clarified butter on the zucchini. Place the zucchini slices on the grill and cook for 2 minutes, uncovered, then flip and cook the other sides for an additional 2 minutes.
  • Place the 2 tablespoons olive oil, lemon juice, and a pinch of salt and pepper into a jar with a tight fitting lid. Shake vigorously to emulsify the ingredients.
  • Place a large handful of baby arugula on 2 salad plates. Top each salad with 2 slices of zucchini, 2 tablespoons of feta and some of the croutons (there may be leftover croutons; save for later use).
  • Drizzle lightly with vinaigrette.

Notes

It's best to used 1-2 day old sweet rolls because they will be much easier to cut into croutons. I used King's Hawaiian Sweet Rolls. Challah or brioche may be substituted, but the sweetness will be more subtle. 

Nutrition

Calories: 301kcal | Carbohydrates: 22g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 317mg | Potassium: 569mg | Fiber: 2g | Sugar: 9g | Vitamin A: 27% | Vitamin C: 45.8% | Calcium: 18.2% | Iron: 7.2%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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