I’ve heard it said that everything tastes better grilled. Does that include salad? Why, yes, it does! The vegetables in this summery salad are grilled, then tossed with a creamy Mediterranean lemon-basil dressing. This healthy salad has an addicting flavor. It’s a recipe that has converted people who “can’t stand salad” into full on herbivores. Grilled Vegetable Salad for the win!
To catch my interest, a salad must be unique and enticing. I like Israeli salad, which has a cold crunch that makes it interesting. I love potato salad and pasta salad— those don’t really count, though. Beet salads and fruit salads are tasty, but they’re usually lacking in the greens department.
But a grilled salad – now that is different! I’ve officially fallen in love with salad, thanks to The Ivy restaurant in Los Angeles. I first tried their version of grilled salad at a birthday dinner several years ago. I was hooked after the first bite. The greens were tossed with grilled zucchini, asparagus, and corn. So much flavor! I was hooked. As with all restaurant dishes I enjoy, I took note of the basic ingredients for future reference.
The following week, I created a salad in my own kitchen that captured everything I loved about The Ivy’s salad. I grilled up some of my favorite summer veggies and tossed them with fresh lettuce, basil, and tomatoes. Then I dressed the whole thing in a light, creamy, lemony basil dressing.
The result was magnificent, a perfect blend of summer flavors. Grilled Vegetable Salad, where have you been all my life?
This salad is gluten free and vegetarian. It works as a healthy side dish or a meatless main course. You can make it vegan with two simple substitutions below. Top it with grilled chicken for added protein, feta cheese for a Mediterranean vibe, or avocado for a rich, creamy touch.
To be honest, I love this salad all on its own… it has so much flavor that you don’t really need to add anything at all.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Beauty Shot Food Photography and Styling by Kelly Jaggers
Grilled Vegetable Salad
Ingredients
Salad Ingredients
- 1 pound zucchini (2 medium), halved lengthwise, ends removed
- 1 pound yellow squash (2 medium), halved lengthwise, ends removed
- 1 pound large asparagus spears
- 2 ears sweet yellow corn, shucked and cleaned
- 2 tablespoons extra virgin olive oil
- 1 pint cherry or grape tomatoes, halved
- 2 cups green lettuce, shredded
- 1/4 cup chopped fresh basil leaves
Dressing Ingredients
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- Chopped ripe avocado, sliced grilled chicken breast, or crumbled feta cheese (optional toppings)
Instructions
- Preheat your grill over a medium flame. Score the fleshy cut side of the zucchini and squash halves with a few small shallow slits. This will help them cook faster and more evenly. Brush the cut sides of the squash lightly with olive oil. Sprinkle lightly with salt.
- Coat the asparagus and corn lightly on all sides with olive oil. Sprinkle lightly with salt.
- Put the zucchini, squash, asparagus, and corn on the hot grill and let them cook until they're tender and lightly charred. Flip the squash, zucchini and asparagus spears halfway through cooking; give the corn quarter turns every 4-5 minutes. The amount of time needed to cook each vegetable will be different-- the asparagus will be done first (don't let it burn), followed by the zucchini and squash, followed by the corn.
- Remove the vegetables from the grill as they become tender. They should all be done cooking after about 20 minutes.
- Once the vegetables are grilled, let them cool to room temperature. Cut the zucchini and squash into large chunks and place in a large salad or mixing bowl.
- Cut the asparagus spears into 1-inch pieces. Discard the tough ends. Add them to the bowl.
- Cut the corn off of the cob using a sharp knife. Add the grilled corn kernels to the bowl.
- Add the halved cherry or grape tomatoes, shredded green lettuce, and chopped basil leaves to the bowl.
- Toss the salad until well combined.
- Make your dressing. In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey, and salt. Cover the blender.
- Pulse a few times until the ingredients are combined.
- Scrape the sides of the blender with a spatula. Put the lid on the blender and open the pouring spout. Turn the blender on low. Drizzle the olive oil very slowly into the open pour spout. As the dressing emulsifies, it will splatter-- use your hand over the pour spout to keep the splatters contained.
- When the olive oil is added, scrape the sides again and cover the pour spout. Blend for 60 more seconds until the basil is well blended and the dressing is creamy.
- Add the dressing to the salad.Toss until all the vegetables are well coated with dressing. Top salad with grilled chicken, ripe avocado, or feta cheese, if desired. Serve salad at room temperature for best flavor.
- Vegan Substitution: To make this recipe vegan, substitute 1 tsp of Dijon mustard for the mayonnaise in the dressing and 1 tsp agave nectar for the honey.
Nutrition
Most delicious with just a small amount of effort. I added feta and avocado to the salad as suggested. The dressing was light and flavorful. The husband is still talking about how much he enjoyed it.
This recipe is awesome! I made this recipe twice last year and my wife and I have been looking for it ever since. I’m so glad I found it again!
Glad you’re enjoying this one Dan! It’s one of our family favorites 🙂
Looks yummy. Can the dressing be made with an immersion blender instead?
Can’t wait to try this beautiful salad.
I was a bit nervous about making this new dish and serving at my dinner party, but it turned out beautifully! There were no left overs! They loved it. The sauce is really tasty!
I also changed a few things… I used living lettuce… it gave it a nice freshness and bouncy quality. And I added red bell peppers and eggplant. Soooo good! Thank you!
Can you roast the veggies instead ? I don’t have a grill.
Thanks, Tori! I’ve yet to make one of your recipes that wasn’t fabulous! Love your new website!
Thank you Michele! You will LOVE this salad.
Love your web sight.
Wondering if anyone has tried grilling the veggies,leaving them whole and making the dressing the day before,combining everything just before eating??? I have 30 people coming for Erev Rosh Hashunah and like to prep lots of stuff the day before. With the holiday so early this year I thought it sounded great.
Thanks! Yes, I have done that myself actually. Just refrigerate the grilled veggies till 1-2 hours before serving, then take them out and let them return to room temp (leave the lettuce and basil in the fridge– you can shred them ahead, but keep them cold so they’ll be crisp). Before serving, toss the veggies and the lettuce with the dressing. Enjoy!
Dear Tori,
I have followed you for a few years now, and I have tried many of your recipes. Looks like I have a new one to try for July 4th. THANK YOU for all your time and energy that you put into your web site and articles. There is not a single recipe that I have tried from you that I have not loved. (Just look at my Pinterest board! LOL)
My question for the salad is this – Can this salad keep in the fridge overnight? I’m thinking the zucs might get mushy? Can I grill them a little less? Thanks!
Hi Shawn! Grill the veggies ahead for the normal amount of time, and you also can slice up the romaine ahead of time, but don’t store them together or the romaine will become wilted. Combine them with dressing and toss just before serving.
It sounds weird but I love grilled romaine salad. With Gorgonzola cheese and roasted walnuts. All veggies off the grill taste great except for okra–which is one of few veggies I don´t like.