Grilled Salad Recipe

Prepare vegetables

Wash and dry all vegetables. Trim asparagus ends. Slice zucchinis lengthwise into 1/4-inch thick planks. Core and cut bell peppers into large flat pieces. Peel and cut red onion into 1/2-inch thick rings or wedges.

Oil and season

Place prepared vegetables in a large bowl or on a sheet. Drizzle 3 tablespoons olive oil over them, then sprinkle 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently to coat all pieces evenly.

Grill

Preheat a grill or grill pan to medium-high (about 400-450°F / 200-230°C). Place vegetables directly on the grill or on a perforated grill tray in a single layer. Grill zucchini and peppers 3–4 minutes per side until charred marks appear and vegetables are tender; grill asparagus 2–3 minutes, turning to char spots; grill onion 3–4 minutes per side. Remove to a platter and let cool slightly.

Slice for salad

Once cooled enough to handle, slice grilled zucchini into bite-sized strips, cut grilled peppers into 1-inch strips, break asparagus into 1–2 inch pieces, and separate onion rings or wedge into smaller pieces as needed.

In a small bowl or jar, mince the garlic clove. Add 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or salt to taste.

Place 6 cups mixed salad greens in a large bowl or on a platter. Add 1 cup cherry tomatoes (halved if large) and 1/2 cup fresh basil leaves torn if large.

Arrange the sliced grilled zucchini, pepper strips, asparagus pieces and onion over the greens evenly.

Scatter 3/4 cup crumbled feta or goat cheese over the top, and sprinkle optional 1/4 cup toasted pine nuts or chopped walnuts if using.

If using grilled chicken or shrimp, add the 2 cups sliced protein on top or on the side.

Drizzle dressing over the salad — start with about half and toss gently; add more to taste so vegetables and greens are lightly coated.

Serve immediately at room temperature or chilled. Leftovers: store dressing separately and keep salad refrigerated up to 2 days; add dressing and toss just before serving.