Grilled Veggie Salad with Lemon Dressing
A fresh, vibrant salad perfect for summer entertaining or a healthy weeknight dinner. Grilling adds a smoky flavor to the vegetables, while the bright, citrusy dressing ties everything together.
Ingredients
- 2 medium zucchini sliced lengthwise
- 2 bell peppers any color, quartered
- 1 red onion cut into thick rounds
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/4 cup fresh basil leaves torn
- 1/3 cup crumbled feta cheese optional
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Brush the zucchini, peppers, and onion slices with olive oil and season with salt and pepper.
- Place the vegetables on the grill, adding the cherry tomatoes in a grill basket or on a piece of foil. Grill for 4-5 minutes per side, or until you see nice grill marks and the vegetables are tender but not mushy.
- While the vegetables are grilling, prepare the dressing by whisking together lemon juice, olive oil, minced garlic, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
- Once grilled, let the vegetables cool for about 5 minutes, then cut them into bite-sized pieces.
- In a large serving bowl, arrange the mixed greens, top with the grilled vegetables, and sprinkle with torn basil leaves and crumbled feta if using.
- Drizzle with the lemon dressing just before serving.