July 7, 2026

sauteed zucchini and tomato salad

my mom has never really been a fan of raw vegetables. part of that is preference, but part of it is practical too — raw vegetables can be harder on her stomach with IBS, and because she’s also more cautious about foodborne illness risk, she tends to prefer cooked vegetables whenever possible.

meanwhile, i spend all summer craving meals that feel light, bright, and refreshing. and since this summer, i’m cooking for her more! i’ve started building salads around cooked vegetables instead. a little time in a hot pan turns summer zucchini into something sweet and almost buttery, a little smoky, while still feeling very fresh and seasonal.

this charred zucchini tomato salad has become one of my favorite versions: bright and sweet early girl tomatoes, salty feta, plenty of basil, and browned edges on every piece of zucchini to soak up the dressing.

i used:

  • 1 medium zucchini, sliced into half moons about 1/4 inch thick
  • 2 medium early girl tomatoes
  • handful of feta, crumbled (i love belfiore!)
  • handful of fresh basil, thinly sliced

for the dressing:

  • 1 clove garlic, grated
  • juice of 1/2 lemon
  • 1/2 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • salt
  • black pepper

to make sauteed zucchini and tomato salad:

  • heat a splash of neutral oil in a skillet over medium-high heat
  • add the zucchini to the pan and sauté lightly to coat in oil, then let sit untouched until the undersides are lightly browned. give everything a stir and let the new side sit undisturbed to allow them to brown
  • repeat this another 2–3 times, allowing the zucchini to develop color before moving it around. you’re looking for most pieces to have medium to dark brown specs on at least one side. season with salt at the end.
  • let the zucchini cool for 5–10 minutes (so it doesn’t wilt the basil when mixed)
  • whisk together the garlic, dijon, lemon juice, red wine vinegar, and olive oil until emulsified, season with salt and pepper
  • slice the tomatoes into rounds ~1/4 inch thick
  • in a bowl, combine the zucchini, tomatoes, feta, and basil. pour over the dressing and gently toss to coat.
  • optional: finish with extra feta and more basil

charred zucchini and tomato salad

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Ingredients
  

  • 1 medium zucchini sliced into half moons about 1/4 inch thick
  • 2 medium early girl tomatoes
  • handful of feta crumbled
  • handful of fresh basil thinly sliced

for the dressing:

  • juice of 1/2 lemon
  • 1 clove garlic grated
  • 1/2 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • salt
  • black pepper

Instructions
 

  • heat a splash of neutral oil in a skillet over medium-high heat
  • add the zucchini in a single layer. once the undersides are lightly browned, give everything a stir and let the new side sit undisturbed.
  • repeat this another 2–3 times, allowing the zucchini to develop color before moving it around. you’re looking for most pieces to be medium to dark brown on at least one side, with some lightly charred edges mixed in. season with salt at the end.
  • let the zucchini cool for 5–10 minutes (so it doesn’t wilt the basil when mixed)
  • whisk together the garlic, dijon, lemon juice, red wine vinegar, and olive oil until emulsified, season with salt and pepper
  • slice the tomatoes into rounds ~1/4 inch thick
  • in a bowl, combine the zucchini, tomatoes, feta, and basil. pour over the dressing and gently toss to coat.
  • optional: finish with extra feta and more basil