Grilled Vegetable Summer Salad with Herb Vinaigrette
A vibrant, family-friendly summer salad featuring grilled vegetables, fresh herbs, and a zesty vinaigrette. Perfect for grilled gatherings, it combines smoky, crunchy, and refreshing textures.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Pinterest
- Cuisine: Mediterranean
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 eggplant
- 1 cup cherry tomatoes
- 1 cup cucumber (sliced)
- 1/2 cup red onion (thinly sliced)
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup walnut pieces
- Salt and pepper
- 1/2 teaspoon ground cumin
- 6 oz halal flatbread (for serving)
Instructions
- Preheat grill to medium-high heat
- Wash and prep all vegetables
- Toss bell peppers, zucchini, and eggplant with 1 tablespoon olive oil, salt, pepper, and cumin
- Grill vegetables on both sides until charred (8-10 minutes), turning occasionally
- In a bowl, whisk together vinegar, lemon juice, honey, garlic, chopped herbs, and remaining 2 tablespoons olive oil
- Cool grilled vegetables, then slice into bite-sized pieces
- Toss warm grilled veggies with raw cucumber, cherry tomatoes, red onion, and walnuts
- Combine with vinaigrette just before serving
- Serve over crisp halal flatbread slices
Notes
Use any summer vegetables like asparagus or mushrooms
Let salad sit 15-20 minutes for best flavor melding
Toasted unsalted nuts can substitute walnuts
Flatbread can be homemade or store-bought halal pita