This grilled zucchini salad with spelt is a fresh, vibrant and well-balanced dish that is perfect for any occasion. The smoky, charred flavor of grilled zucchini pairs beautifully with nutty spelt, crisp greens, crunchy onion and toasted pine nuts, all brought together with a zesty lemon dressing.
It’s a versatile salad which can be served as an appetizer, a light meal, a side dish, or even as a refreshing addition to a barbecue, garden or dinner party. With its perfect blend of fresh, smoky, nutty, and zesty flavors, this salad is both satisfying and wholesome.
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What is spelt?
Spelt is an ancient grain with a rich history dating back thousands of years. Originally cultivated in the Mediterranean and Middle Eastern regions, it was a staple ingredient for making bread. In recent years, it has made a resurgence in modern cuisine as a nutritious and versatile health food.
While commonly ground into flour for bread and baked goods, spelt also works great as a whole grain in salads, like this Mediterranean spelt salad, soups and stews. When cooked, it maintains a satisfying chewy texture with a slight bite. Its earthy, nutty and mildly sweet flavor makes it a fantastic base for a variety of dishes.
Grilled zucchini salad ingredients
- Zucchini: Both green and yellow zucchini squash works well. Use one color or mix both for a more vibrant salad.
- Onion: Red onion adds a pop of color and mild sweetness, but shallots or white onions can also be used.
- Lettuce: Any type of greens will work. I’ve used soft butter lettuce, but baby spinach, arugula, romaine or radicchio are great alternatives, depending on your preferred taste and texture.
- Spelt: You can use either whole grain or pearled spelt, both work well but require different cooking times. It’s best to check the packet instructions for guidance. Other grains to use as a substitute are farro, quinoa or bulgur.
- Olive oil: Extra virgin olive oil serves as the base for the salad dressing and is also used to marinate the zucchini before grilling.
- Lemon juice: Fresh lemon juice gives the salad dressing a tangy, zesty flavor.
- Pine nuts: Dry roast the pine nuts in a pan (without oil or butter) over low heat to bring out their nutty aroma.
- Seasoning: I use Kosher salt and freshly ground pepper for the salad dressing and dried oregano for the marinade of the zucchini. Fresh herbs like parsley, oregano or mint can be added to garnish the salad.
How to make grilled zucchini and spelt salad
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Prepare the spelt: Cook the spelt in salty water according to the instructions on the packet. Make sure to cook it al dente, or that it becomes chewy but still has a bit of a firm bite. Drain if needed and set aside to cool.
- Cut and marinade the zucchini: Wash the zucchini and trim off both ends. Slice the zucchini squash in rounds, not too thick and not too thin. I usually slice it with a 1/5 inch or 0.5 cm thickness. You can also cut the zucchini in long thin strips, according to personal preference. Place the rounds on a cutting board or large plate and brush both sides with a thin layer of olive oil and sprinkle with oregano.
- Grill the zucchini: Place the grill pan over medium to high heat or heat the griddle. Grill both sides of the zucchini for 2 to 3 minutes until soft and slightly charred. Work in batches in order not to overload the pan for better grilling results.
- Prepare the other ingredients: Peel and cut the red onion in half moons. Wash and dry the lettuce leaves. Roast the pine nuts for a few minutes in a dry pan over medium to low heat.
- Make the salad dressing: Mix the olive oil, fresh lemon juice, salt and pepper and whisk to make a dressing.
- Assemble the salad: Assemble the salad in a large salad bowl or on a large serving tray. Mix the lettuce leaves, spelt, red onion and grilled zucchini and toss with the salad dressing. Top with the toasted pine nuts.
How to serve
This grilled zucchini salad with spelt can be served alongside a whole range of dishes or as part of a salad buffet for a barbecue or garden party:
- Watermelon and feta salad
- Grilled chicken kabobs
- Pan fried trout
- Dijon baked salmon
- Lebanese tabbouleh salad
How to store
This salad can be perfectly made ahead of time (2 days). Prepare all the ingredients and store separately in closed containers in the fridge. Assemble 30 minutes to 1 hour before serving so the flavors have time to combine.
When having leftovers, store in an airtight container in the fridge for up to 1 day. After that the salad dressing will make the zucchini and lettuce leaves soggy.
More zucchini recipes to try
- Creamy zucchini soup
- Zucchini and arugula soup
- Fresh Ratatouille
- Mediterranean roasted vegetables
- Lemon baked whiting with roasted vegetables
Grilled Zucchini Salad with Spelt
Ingredients
- ¾ cup (130 grams) spelt uncooked
- 2 medium zucchini squash (about 1 pound)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 small red onion cut in half moons
- 1 cup lettuce leaves
- 1 tablespoon pine nuts lightly toasted
For the salad dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- pepper and salt to taste
Instructions
- Cook the spelt in salted water according to the package instructions until al dente. Drain and let it cool.
- Wash the zucchini squash, trim off both ends and slice into rounds. Brush olive oil and oregano in a thin layer on both sides of each round.
- Heat a grill pan or griddle until hot and grill the zucchini rounds 2 to 3 minutes per side until soft and grill marks appear. Work in batches until all the zucchini is grilled.
- In a small bowl, mix the olive oil with the lemon juice, salt and pepper into a salad dressing.
- In a large salad bowl or serving tray, mix the spelt with the lettuce leaves, grilled zucchini and red onion. Toss with the salad dressing, top with pine nuts and serve.
Notes
- Zucchini: Slice the zucchini into rounds of about 1/5 inch or 0.5 cm thickness. Or cut into thin long strips.
- Zucchini squash: Use either green or yellow zucchini squash or a combination of both colors.
- Cooking time: The total cooking time will largely depend on the type of spelt you are using and the time needed to cool.
