Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites

This Grilled Vegetable Salad is a celebration of vibrant, smoky flavors paired with a refreshing lemon vinaigrette and irresistibly salty cheese bites. The grilled vegetables bring out natural sweetness and depth, while the tangy dressing and savory cheese add a delightful contrast.

Whether served as a main dish or a side, this salad is perfect for any occasion, from summer barbecues to elegant dinners.

Kitchen Equipment Needed

• Grill or grill pan
• Large mixing bowl
• Tongs
• Knife and cutting board
• Whisk or small jar for vinaigrette

Ingredients Overview

• Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus take center stage with smoky, charred flavors.
• Cheese Bites: Choose a salty cheese like feta, halloumi, or Parmesan crisps for texture and flavor.
• Lemon Vinaigrette: A simple mix of fresh lemon juice, olive oil, and honey brightens the dish.

Ingredients

For the Salad:

• 2 zucchini, sliced into thick rounds
• 1 red bell pepper, seeded and cut into large pieces
• 1 yellow bell pepper, seeded and cut into large pieces
• 1 bunch asparagus, trimmed
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Lemon Vinaigrette:

• 3 tbsp fresh lemon juice
• 1/4 cup olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

For the Salty Cheese Bites:

• 1 cup diced halloumi, or crumbled feta cheese
• Optional: Parmesan crisps or goat cheese crumbles

Instructions

1. Prepare the Vegetables:
   • Preheat your grill or grill pan to medium-high heat.
   • Toss the zucchini, bell peppers, asparagus, and red onion with olive oil, salt, and black pepper in a large mixing bowl.
2. Grill the Vegetables:
   • Arrange the vegetables on the grill in a single layer.
   • Cook for 3–4 minutes per side or until grill marks appear and the vegetables are tender but not mushy.
   • Remove from the grill and let cool slightly.
3. Make the Lemon Vinaigrette:
   • In a small jar or bowl, combine lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
4. Prepare the Cheese Bites:
   • If using halloumi, grill the cubes briefly until golden brown on all sides. For Parmesan crisps, bake small mounds of grated Parmesan in a 375°F (190°C) oven until melted and golden.
5. Assemble the Salad:
   • Arrange the grilled vegetables on a large serving platter or bowl.
   • Drizzle with the lemon vinaigrette.
   • Sprinkle with the cheese bites and additional herbs like fresh basil or parsley, if desired.

Recipe Tips

• Customizable Veggies: Use any vegetables you have on hand, such as eggplant, mushrooms, or cherry tomatoes.
• Cheese Options: Swap the cheese for your favorite type or omit it entirely for a vegan option.
• Advance Prep: Grill the vegetables and make the dressing ahead of time for easy assembly before serving.

What to Serve With This Recipe

• Pair with grilled chicken, steak, or shrimp for a heartier meal.
• Serve alongside crusty bread or garlic knots to soak up the vinaigrette.
• Add cooked quinoa or farro for a more filling salad.

Frequently Asked Questions

Q: Can I roast the vegetables instead of grilling?
A: Yes, you can roast them in a 425°F (220°C) oven until tender and slightly caramelized.

Q: How long does the salad stay fresh?
A: The salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Store the dressing separately for optimal freshness.

Q: Can I make this vegan?
A: Absolutely! Simply replace the cheese with vegan alternatives or toasted nuts like almonds or walnuts.

Serving Suggestions

This Grilled Vegetable Salad is versatile enough to serve as a light lunch, a vibrant side dish, or part of a larger buffet spread. Its bright, bold flavors and gorgeous presentation make it a standout addition to any table!

This Grilled Vegetable Salad

The grilled vegetables bring out natural sweetness and depth, while the tangy dressing and savory cheese add a delightful contrast.

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Ingredients Equipment Method

Ingredients

  

• For the Salad:
• 2 zucchini sliced into thick rounds
• 1 red bell pepper seeded and cut into large pieces
• 1 yellow bell pepper seeded and cut into large pieces
• 1 bunch asparagus trimmed
• 1 red onion cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste
• For the Lemon Vinaigrette:
• 3 tbsp fresh lemon juice
• 1/4 cup olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
• For the Salty Cheese Bites:
• 1 cup diced halloumi or crumbled feta cheese
• Optional: Parmesan crisps or goat cheese crumbles

Equipment

• Kitchen Equipment Needed
• Grill or grill pan
• Large mixing bowl
• Tongs
• Knife and cutting board
• Whisk or small jar for vinaigrette

Method

 

1. Prepare the Vegetables:
2. Preheat your grill or grill pan to medium-high heat.
3. Toss the zucchini, bell peppers, asparagus, and red onion with olive oil, salt, and black pepper in a large mixing bowl.
4. Grill the Vegetables:
5. Arrange the vegetables on the grill in a single layer.
6. Cook for 3–4 minutes per side or until grill marks appear and the vegetables are tender but not mushy.
7. Remove from the grill and let cool slightly.
8. Make the Lemon Vinaigrette:
9. In a small jar or bowl, combine lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
10. Prepare the Cheese Bites:
11. If using halloumi, grill the cubes briefly until golden brown on all sides. For Parmesan crisps, bake small mounds of grated Parmesan in a 375°F (190°C) oven until melted and golden.
12. Assemble the Salad:
13. Arrange the grilled vegetables on a large serving platter or bowl.
14. Drizzle with the lemon vinaigrette.
15. Sprinkle with the cheese bites and additional herbs like fresh basil or parsley, if desired.
16. Recipe Tips
17. Customizable Veggies: Use any vegetables you have on hand, such as eggplant, mushrooms, or cherry tomatoes.
18. Cheese Options: Swap the cheese for your favorite type or omit it entirely for a vegan option.
19. Advance Prep: Grill the vegetables and make the dressing ahead of time for easy assembly before serving.
20. What to Serve With This Recipe
21. Pair with grilled chicken, steak, or shrimp for a heartier meal.
22. Serve alongside crusty bread or garlic knots to soak up the vinaigrette.
23. Add cooked quinoa or farro for a more filling salad.
24. Frequently Asked Questions
25. Q: Can I roast the vegetables instead of grilling?
26. A: Yes, you can roast them in a 425°F (220°C) oven until tender and slightly caramelized.
27. Q: How long does the salad stay fresh?
28. A: The salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Store the dressing separately for optimal freshness.
29. Q: Can I make this vegan?
30. A: Absolutely! Simply replace the cheese with vegan alternatives or toasted nuts like almonds or walnuts.
31. Serving Suggestions
32. This Grilled Vegetable Salad is versatile enough to serve as a light lunch, a vibrant side dish, or part of a larger buffet spread. Its bright, bold flavors and gorgeous presentation make it a standout addition to any table!