Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites is the perfect combination of smoky, zesty, and savory flavors. This dish highlights the natural sweetness of grilled vegetables, balanced beautifully with the tangy brightness of a lemon vinaigrette and the irresistible crunch of salty cheese bites. Whether you’re hosting a summer BBQ or looking for a healthy, satisfying side dish, this salad is a guaranteed crowd-pleaser.
Ingredients
For the Salad
- 2 zucchinis, sliced into thick rounds
- 2 bell peppers (red and yellow), quartered and seeded
- 1 red onion, sliced into thick wedges
- 1 ear of corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup salty cheese (like feta or halloumi), cubed or crumbled
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
Equipment
- Grill or grill pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Tongs
- Sharp knife and cutting board
Instructions
- Prepare the Vegetables:
- Toss the zucchini, bell peppers, red onion, and corn with olive oil, salt, and pepper.
- Grill the Vegetables:
- Preheat your grill or grill pan to medium-high heat. Grill the vegetables until they are tender and slightly charred, about 3–4 minutes per side for the zucchini and peppers, and about 8–10 minutes for the corn.
- Cut and Assemble:
- Slice the grilled vegetables into bite-sized pieces. Remove the corn kernels from the cob by running a knife down the sides. Add the grilled vegetables, cherry tomatoes, and salty cheese bites to a large bowl.
- Make the Vinaigrette:
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
- Dress the Salad:
- Pour the lemon vinaigrette over the grilled vegetable mixture. Toss gently to combine, ensuring the vegetables and cheese are evenly coated.
- Serve:
- Transfer the salad to a serving platter or bowl. Serve warm, at room temperature, or chilled.
Tips
- Cheese Options: Halloumi, feta, or queso fresco work wonderfully for the salty cheese bites. Grill halloumi for an extra smoky flavor.
- Add Protein: For a more substantial dish, add grilled chicken, shrimp, or tofu.
- Make Ahead: Grill the vegetables and prepare the vinaigrette in advance. Assemble just before serving.
- Seasonal Veggies: Feel free to swap in your favorite seasonal vegetables like eggplant, asparagus, or mushrooms.
This Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites is a symphony of textures and flavors. With its smoky, charred vegetables, tangy vinaigrette, and savory cheese, it’s an easy yet elegant dish perfect for any occasion. Delight your taste buds and elevate your meals with this vibrant, wholesome salad!
Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites – A Fresh, Flavorful Delight!
Savor the vibrant flavors of grilled vegetables, zesty lemon vinaigrette, and salty cheese bites in this refreshing salad. Perfect for summer gatherings or a light, healthy meal!
Equipment
- Grill or grill pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Tongs
- Sharp knife and cutting board
Ingredients
- For the Salad
- 2 zucchinis sliced into thick rounds
- 2 bell peppers red and yellow, quartered and seeded
- 1 red onion sliced into thick wedges
- 1 ear of corn husked
- 1 cup cherry tomatoes halved
- 1/2 cup salty cheese like feta or halloumi, cubed or crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
- Toss the zucchini, bell peppers, red onion, and corn with olive oil, salt, and pepper.
- Grill the Vegetables:
- Preheat your grill or grill pan to medium-high heat. Grill the vegetables until they are tender and slightly charred, about 3–4 minutes per side for the zucchini and peppers, and about 8–10 minutes for the corn.
- Cut and Assemble:
- Slice the grilled vegetables into bite-sized pieces. Remove the corn kernels from the cob by running a knife down the sides. Add the grilled vegetables, cherry tomatoes, and salty cheese bites to a large bowl.
- Make the Vinaigrette:
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
- Dress the Salad:
- Pour the lemon vinaigrette over the grilled vegetable mixture. Toss gently to combine, ensuring the vegetables and cheese are evenly coated.
- Serve:
- Transfer the salad to a serving platter or bowl. Serve warm, at room temperature, or chilled.
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