Grilled Courgette and Mint Salad with Feta and Pine Nuts

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Grilled courgette and mint salad is a warm-weather side made from thick courgette planks charred on a hot grill pan, then tossed with fresh mint, lemon, quick-pickled red onion, feta, and toasted pine nuts.

The grill does the real work here. High, dry heat drives off the courgette’s water and leaves char marks and a slight smokiness that plain sauteed zucchini never gets.

I slice the planks at least 0.5 cm thick on purpose. Go thinner and the courgette collapses into mush before it picks up any color, which is the one mistake I see people make with this salad.

It comes together in about 40 minutes and eats well warm or at room temp, so it holds up fine on a buffet table or packed into a lunch container the next day.

Why You’ll Love This Recipe

• Ready in about 40 minutes with mostly hands-off grilling time
• Holds up well at room temperature for buffets and packed lunches
• Char from the grill pan adds smoky depth plain sauteed courgette lacks
• Naturally gluten-free and easy to make dairy-free by skipping the feta

Ingredient Notes

• courgette: Choose firm, medium courgettes without soft spots. Slice lengthwise at least 0.5 cm thick so the planks hold shape on the grill instead of collapsing.
• fresh mint: Use tender young leaves and add them right before serving. Mint wilts fast against warm vegetables and turns dull if it sits too long.
• feta cheese: Block feta packed in brine crumbles better than pre-crumbled feta and tastes less chalky. Swap in soft goat cheese for a creamier, tangier finish.
• pine nuts: Toast them in a dry skillet just until golden, watching closely since they burn fast. Sliced almonds or shelled pistachios work as a substitute.
• red onion: A quick soak in red wine vinegar while the courgette grills mellows the sharp bite and adds a bit of tang to the finished salad.

Grilled Courgette and Mint Salad with Feta and Pine Nuts

Char thick courgette planks on a hot grill pan, then toss warm with mint, lemon, feta, and toasted pine nuts for a smoky summer side.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 254

Ingredients Method Notes

Ingredients

  

• 4 courgette (zucchini) medium (about 600 g); trimmed, sliced lengthwise into 0.5 cm planks
• 4 tbsp olive oil divided
• 3/4 tsp fine sea salt plus more for grilling
• 1/4 tsp black pepper
• 1/4 cup red onion thinly sliced
• 1 tbsp red wine vinegar
• 1 clove garlic finely grated
• 1 lemon zested and juiced
• 1/2 cup fresh mint chopped
• 100 g feta cheese crumbled
• 2 tbsp pine nuts toasted
• 1 pinch chili flakes optional

Method

 

1. Trim the ends off the courgettes and slice them lengthwise into planks about 0.5 cm thick. Thinner slices will collapse and turn mushy on the grill.
2. Toss the courgette planks with 2 tbsp olive oil and 1/2 tsp salt in a large bowl, then pat lightly dry with a paper towel to help them char instead of steam.
3. Combine the sliced red onion, red wine vinegar, and a pinch of salt in a small bowl. Let it quick-pickle while you grill.
4. Toast the pine nuts in an 8-inch skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Tip onto a plate to cool.
5. Heat a 12-inch grill pan or outdoor grill to medium-high, about 230 C / 450 F. Lightly oil the grates or pan surface.
6. Grill the courgette planks in batches of 4 to 5 pieces so they don't overlap, 2 to 3 minutes per side, until char-striped and tender-crisp, not mushy.
7. Transfer grilled courgette to a platter and let it cool for 5 minutes.
8. Whisk the remaining 2 tbsp olive oil with the lemon zest, lemon juice, grated garlic, and black pepper in a small bowl to make the dressing.
9. Drain the pickled red onion and add it to the courgette along with the dressing and chili flakes. Toss gently to coat.
10. Scatter mint, crumbled feta, and toasted pine nuts over the top just before serving. Serve warm or at room temperature.

Notes

• Slice courgette at least 0.5 cm thick or it collapses on the grill.
• Grill in batches so pieces sear instead of steaming in a crowded pan.
• Toast pine nuts just until golden, they burn quickly once they start to color.
• Add mint and feta right before serving so leaves stay bright and cheese stays crumbly.

Tips for Success

• Slice courgette planks at least 0.5 cm thick so they hold shape on the grill instead of turning mushy.
• Pat courgette dry after salting so the surface chars instead of steaming on the hot grill pan.
• Grill in batches of 4 to 5 planks on a 12-inch grill pan so pieces sear instead of stewing in their own liquid.
• Toast pine nuts in a dry skillet over medium heat, stirring often, until golden for the best crunch.
• Add mint and feta right before serving to keep the leaves bright and the cheese from melting into the dressing.

Variations

• Swap feta for soft goat cheese for a creamier, tangier finish that melts slightly into the warm courgette.
• Add cubed grilled halloumi along with the courgette for a heartier, protein-forward version of the salad.
• Stir torn basil in with the mint for a rounder, less sharp herbal flavor across the whole dish.

Storage and Reheating

Grilled courgette and mint salad is best served the same day it’s dressed, since the mint wilts and the courgette softens further in the fridge. If you want to prep ahead, grill and cool the courgette planks up to 2 days in advance, then store them undressed in an airtight container in the fridge.

Toss the grilled courgette with the dressing, mint, feta, and pine nuts just before serving. Dressed leftovers keep for 1 to 2 days in the fridge and taste fine cold or brought back to room temperature, but skip reheating in a microwave since it turns the courgette mushy and dulls the mint.

Serving Suggestions

Grilled courgette and mint salad works as a side next to grilled lamb chops, chicken thighs, or a simple pan-seared white fish. It also holds its own alongside grilled halloumi or a chickpea salad for a meat-free spread.

Pile it onto flatbread with hummus for a light lunch, or spoon it next to warm couscous or orzo for a fuller plate. Leftovers fold well into a grain bowl with extra lemon and a drizzle of olive oil.

FAQ

Why is my grilled courgette and mint salad soggy instead of charred?

Soggy courgette usually means the planks were sliced too thin or the grill pan was overcrowded, so the pieces steamed instead of searing. Slice at least 0.5 cm thick, pat the courgette dry after salting, and grill in batches of 4 to 5 pieces so steam can escape instead of pooling under the vegetable.

Can I use yellow squash instead of courgette for this salad?

Yes, yellow summer squash grills the same way and works as a direct swap for courgette in this salad. Slice it into the same 0.5 cm planks and grill for the same 2 to 3 minutes per side, since the flesh is just as watery and can turn mushy if sliced too thin.

How far ahead can I grill the courgette for this mint salad?

You can grill the courgette planks up to 2 days ahead and store them undressed in the fridge. Wait to add the dressing, mint, feta, and pine nuts until right before serving, since dressed courgette softens and the mint wilts if it sits too long.

What pairs well with grilled courgette and mint salad besides grilled meats?

Grilled halloumi, a chickpea salad, or warm couscous all pair well if you want to keep the meal meat-free. It also works spooned over hummus and flatbread, or tossed into a grain bowl with extra lemon juice for a fuller lunch.

Is grilled courgette and mint salad gluten-free?

Yes, this salad is naturally gluten-free since it’s built from courgette, mint, feta, pine nuts, and a lemon dressing with no flour or gluten-containing ingredients. Just double check your feta and pine nuts if you’re cooking for someone with celiac disease, since cross-contamination can happen during processing.

How do I make grilled courgette and mint salad dairy-free?

Leave out the feta or swap in a dairy-free feta alternative made from almond or coconut base. The salad still works without cheese since the char, mint, lemon, and toasted pine nuts carry plenty of flavor on their own.

Loved this? Try these next

• the Grilled Halloumi Salad with Watermelon and Fresh Mint
• this Grilled Lamb Kofta Wraps with Mint Yogurt