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Grilled Vegetable Salad with Feta and Basil Recipe

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4.2 from 4 reviews

A vibrant and healthy grilled vegetable salad featuring zucchini, bell peppers, asparagus, mushrooms, and red onion, tossed with a tangy homemade dressing and topped with crumbled feta and fresh basil. Perfect as a refreshing side or light main dish, combining smoky flavors with fresh greens and bright herbs.

Ingredients

Grilled Vegetables

  • 1 zucchini
  • 1 bell pepper
  • 1/2 red onion
  • 1 cup asparagus
  • 1 cup mushrooms, halved
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp honey (optional)
  • 1 garlic clove, minced
  • 1/2 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Salad & Garnish

  • 6 cups arugula (or butter lettuce, spring mix)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil, chopped

Instructions

  1. Prepare the vegetables. Cut the vegetables into large slices about 1/2 inch thick so they don’t fall through the grill grates. Slice the zucchini on the diagonal, cut the bell pepper into large slices, slice the red onion into rings, and trim the ends off the asparagus.
  2. Toss with olive oil and season. Place all vegetables in a bowl and toss with 1 tablespoon olive oil, salt, and pepper to evenly coat.
  3. Grill the vegetables. Preheat the grill. Start by grilling the red onions, mushrooms, and bell peppers for 3-5 minutes per side. Then add the asparagus and zucchini and grill for 2-4 minutes per side until tender and slightly charred.
  4. Make the dressing. In a bowl or mason jar, combine 2 tablespoons olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey (if using), minced garlic, Italian seasoning, kosher salt, and black pepper. Whisk or shake well to blend all ingredients.
  5. Dress the grilled vegetables. Once the vegetables are off the grill, drizzle about two-thirds of the dressing over them and let rest for 5 minutes to absorb flavors.
  6. Assemble the salad. Chop grilled vegetables into bite-sized pieces if desired. Toss the vegetables with arugula, then top with crumbled feta cheese and chopped fresh basil.
  7. Serve. Add extra dressing from reserved portion if needed and serve immediately.

Notes

  • Cut vegetables thick enough to prevent falling through the grill
  • Honey in the dressing is optional; omit for less sweetness
  • Use fresh herbs like basil to enhance aroma and freshness
  • Leftover dressing can be stored in refrigerator for up to a week
  • Grilled vegetables can be substituted with your favorite seasonal veggies

Find it online: https://marthatasty.com/grilled-vegetable-salad-with-feta-and-basil-recipe/