Save A vibrant, smoky salad featuring an array of grilled vegetables, creamy goat cheese, and a zesty balsamic vinaigrette. Perfect as a light main or a colorful side dish.
This is a go-to summer recipe I enjoy making when fresh vegetables are in season. The combination of smoky grilled veggies and tangy goat cheese always impresses guests.
Ingredients
- Vegetables: 1 medium zucchini sliced into 1/2-inch rounds 1 medium eggplant sliced into 1/2-inch rounds 1 red bell pepper seeded and quartered 1 yellow bell pepper seeded and quartered 1 red onion sliced into thick rings 1 cup cherry tomatoes halved
- Cheese: 120 g (4 oz) fresh goat cheese crumbled
- Greens: 100 g (3.5 oz) mixed salad greens (arugula baby spinach or mesclun)
- Dressing: 3 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1 garlic clove minced Salt and freshly ground black pepper to taste
- Garnish (optional): 2 tbsp fresh basil leaves torn 2 tbsp toasted pine nuts
Instructions
- Preheat grill:
- Preheat a grill or grill pan over medium-high heat.
- Prepare vegetables:
- Lightly brush zucchini eggplant bell peppers and red onion slices with 1 tablespoon olive oil Season with salt and pepper.
- Grill vegetables:
- Grill vegetables for 3 4 minutes per side until tender and charred Remove and let cool slightly.
- Make dressing:
- In a small bowl whisk together remaining olive oil balsamic vinegar Dijon mustard minced garlic salt and pepper to make the dressing.
- Assemble salad:
- Arrange salad greens on a large platter Top with grilled vegetables and cherry tomatoes.
- Add toppings:
- Drizzle with the dressing then scatter crumbled goat cheese over the top.
- Garnish and serve:
- Garnish with fresh basil and toasted pine nuts if desired Serve immediately.
Save This recipe always brings the family together for a light and healthy meal especially on warm evenings.
Required Tools
Grill or grill pan Tongs Cutting board and knife Mixing bowls Whisk
Allergen Information
Contains dairy (goat cheese) mustard and pine nuts (optional tree nuts) Always check labels for hidden allergens if you have sensitivities.
Nutritional Information
Calories 220 Total Fat 15 g Carbohydrates 15 g Protein 7 g per serving
Save Enjoy this fresh and flavorful salad as a perfect healthy meal or side dish any time of year.
Recipe FAQs
- → What vegetables work best for grilling in this salad?
Zucchini, eggplant, bell peppers, red onion, and cherry tomatoes grill well, offering a smoky, tender texture essential for this salad’s flavor.
- → How can I make the dressing more balanced?
Whisk extra-virgin olive oil with balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to create a tangy and smooth dressing that complements the grilled vegetables.
- → Are there good alternatives to goat cheese for this dish?
While fresh goat cheese adds creaminess and tang, soft cheeses like feta or ricotta can be used for a similar effect.
- → Can this dish be served warm or cold?
This salad is versatile: enjoy it warm shortly after grilling or chilled for a refreshing, cool accompaniment.
- → What garnishes enhance the salad’s flavor and texture?
Fresh basil leaves and toasted pine nuts add aromatic notes and a pleasant crunch, enriching the overall taste experience.