Grilled Zucchini Salad Niçoise

Summer version of the French classic, salad nicoise, with grilled zucchini and corn and fresh tomatoes.

The corn is high, and the zucchini is jumping out of the garden onto my grill. Seriously, these are bountiful days. Tomatoes are at their glorious peak, zucchini is crazily plentiful, and the fresh corn is at every stand in the Farmers Market.

The millet in this salad is easy to make. An ancient grain, it’s very versatile, with a mild, slightly sweet flavor. It’s non-acid forming, and millet is one of the least allergenic and most digestible, gluten-free grains out there. Millet is high in protein and fiber.

Grilled Zucchini Salad Niçoise

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tania Van Pelt


For the Salad

  • ¼ cup olive oil
  • 1 large lemon, juiced
  • 4 medium-sized zucchini, grilled, then diced
  • ½ teaspoon smoked paprika
  • 1 avocado, peeled, halved, diced
  • 1 large tomato, diced
  • 1 cup frozen edamame, blanched
  • 1 cup basil, torn
  • 2 stalks of celery with leaves, diced
  • 1 can or jar of wild-caught tuna in olive oil oil drained
  • Sea salt and black pepper to taste

For the Millet

  • 1 cup millet, cooked cooked
  • 3 tablespoons olive oil
  • 2 tablespoons fresh basil leaves, torn
  • Half small red onion, finely diced


  1. Bring 2 cups of salted water to a boil, add 1 cup of millet, bring the heat down low, and cook the millet for about 15-20 minutes, until al dente, and the water is absorbed. Remove from the heat and set aside with the lid on so it stays warm.
  2. Halve the zucchinis lengthwise and brush with zucchini with olive oil, paprika, and salt. Grill (or bake) on medium high heat for about 5-7 minutes. Once cool enough to cut, chop into 1 inch pieces. Set aside.
  3. Blanch the edamame (it cooks very quickly) for about 2 minutes.
  4. Drain the tuna of the excess olive oil in the can or jar.
  5. Finely dice the basil, red onion, and celery. Chop the tomatoes into bite-sized chunks, and the avocado into nice-sized pieces.
  6. In a medium sized bowl put the warm millet, toss the onion and basil until the millet is flecked with red onion and green basil. Dress the millet with olive oil, cumin, making sure to stir so the olive fully coats the grain. Season with salt and pepper.
  7. In a large bowl, whisk together 1/4 cup olive oil, lemon juice and sea salt. Add the avocado and basil and gently toss in the dressing. Add the zucchini, edamame, celery, and tomatoes, and gently toss until coated with the lemon dressing. Top with the chunks of tuna and toss once.
  8. Season the millet and nicoise salads with salt and pepper to taste.
  9. Serve the salad on a plate with the millet on the side or, if you prefer, serve the salad over the millet.