Charred Salad Recipe

Prep the vegetables

Wash all vegetables. Trim asparagus ends. Cut zucchini lengthwise into 1/4-inch thick planks or 1/2-inch rounds. Core and cut red bell pepper into large flat strips. Peel and cut red onion into 1/2-inch thick rings or wedges. Keep tomatoes whole.

Season

Place zucchini, pepper strips, onion, asparagus, and tomatoes in a large bowl. Drizzle with 3 tbs olive oil, sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper, and toss to coat evenly.

Char the vegetables

Heat a cast-iron skillet or grill pan over high heat until smoking hot (about 3–5 minutes). Working in batches if needed, place vegetables on the hot surface in a single layer. Cook without moving for 2–4 minutes per side, until well charred and slightly softened (asparagus 3–4 minutes, zucchini/peppers/onion 3–5 minutes, tomatoes 1–2 minutes until blistered). Flip to char the other side. Transfer charred vegetables to a sheet tray or plate and let cool slightly.

Optional finish

If peppers are very charred, you can place them in a bowl covered with plastic wrap for 5 minutes to loosen skins, then peel if desired. Otherwise leave skins on for smoky flavor.

Mince 1 clove garlic. In a small skillet over medium heat warm 2 tbs olive oil for about 30 seconds, add minced garlic and 0.25 tsp red pepper flakes, and gently cook 20–30 seconds until fragrant but not browned.

Remove skillet from heat and whisk in 2 tbs balsamic vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and 0.5 tsp salt. Taste and adjust seasoning. The warm oil will pick up charred aromatics and slightly wilt the greens when combined.

Place 4 cups mixed salad greens in a large serving bowl or spread on a platter.

Arrange the warm charred vegetables on top of the greens: distribute zucchini, peppers, onion, asparagus, and blistered tomatoes evenly.

Scatter 1 cup crumbled feta or goat cheese and 1 cup toasted walnuts or pine nuts over the salad. Tuck fresh basil leaves among the vegetables.

Pour the warm charred dressing evenly over the salad (start with half, toss gently, then add more to taste). The warmth will slightly wilt the greens and integrate the smoky flavors.

Toss gently to combine or leave layered for a composed presentation. Adjust seasoning with additional salt and pepper if needed. Serve immediately.