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.