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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Equipment

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

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

 

• 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.
• 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.
• 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.
• 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.
• 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!