This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors and textures.
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.
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.
Grilled Zucchini Salad with Feta and Sweet Croutons
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
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Awww Hawaiian sweet rolls! Great trick and awesome croutons idea. Thanks!
Loving this salad, Jennifer! The Hawaiian sweet rolls as croutons is genius!
Oh my goodness! Those Hawaiin rolls!! Amazing idea for croutons. Loving the simplicity of this salad. YUM.
I’m not a huge salad guy, but this is exactly how I like mine, simple and healthy. Perfect. And with my favorite bread of all time, YES!! I could live on Hawaiian Sweet Rolls:)
What a gorgeous salad! I especially love all that feta! :)
I love the grilled zucchini, gorgeous!
How lovely! Simple but tasty … and clever. How on earth did you get those perfect grill marks on the zucchini? ;-)
Wow- the Hawaiian sweet roll croutons really made this recipe shine! Love it!
Those croutons? That salad? And grilled? yES!!!
Hi,
I am new to your website and love it. The salad looks yummy and easy to make. I love European style sourdough bread for my croutons.
i believe the sweet croutons are calling my name. salad or not salad they sound amazing. I love the grilled zucchini being the star in this dish. Awesome