Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites

This Grilled Vegetable Salad is a fresh, vibrant dish bursting with smoky flavors and a zesty kick from the lemon vinaigrette.

 

Paired with crunchy, salty cheese bites, it’s a perfect meal for any season. Whether you’re serving it as a side dish or a light main, this salad is sure to impress with its colorful presentation and bold taste!

Kitchen Equipment Needed

• Grill or grill pan
• Mixing bowls
• Whisk
• Tongs
• Cutting board and knife
• Baking sheet or skillet (for cheese bites)

Ingredients Overview

• Vegetables: A variety of fresh, seasonal vegetables for grilling.
• Cheese Bites: Salty cheese like halloumi or feta, pan-fried or baked to perfection.
• Vinaigrette: A simple blend of lemon juice, olive oil, and seasonings for a bright and tangy dressing.

Ingredients

For the Salad

• 1 zucchini, sliced lengthwise
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 red onion, sliced into thick rings
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Lemon Vinaigrette

• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

For the Salty Cheese Bites

• 1 cup halloumi, feta, or paneer, cut into bite-sized cubes
• 1 tablespoon olive oil (for pan-frying)

Instructions

Step 1: Prepare and Grill the Vegetables

1. Preheat your grill or grill pan over medium heat.
2. Toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper.
3. Grill the vegetables until they are tender and slightly charred, about 4–5 minutes per side. Set aside to cool slightly before chopping into bite-sized pieces.

Step 2: Make the Lemon Vinaigrette

1. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, and minced garlic.
2. Season with salt and pepper to taste. Set aside.

Step 3: Cook the Cheese Bites

1. Heat a nonstick skillet over medium heat and add 1 tablespoon of olive oil.
2. Add the cheese cubes and cook until golden and crispy on all sides, about 2–3 minutes per side. Remove and set aside.

Step 4: Assemble the Salad

1. Arrange the grilled vegetables on a large platter or in a salad bowl.
2. Drizzle the lemon vinaigrette over the top.
3. Add the crispy cheese bites as the finishing touch.

Step 5: Serve

Serve immediately as a side dish or enjoy as a light, healthy main course.

Recipe Tips

• Grill Marks: Ensure your grill is hot before adding vegetables to achieve beautiful char marks.
• Cheese Alternatives: If halloumi or feta isn’t available, try paneer or a firm tofu for a vegetarian twist.
• Make Ahead: Prepare the vinaigrette and grill the vegetables in advance. Assemble the salad just before serving.

What to Serve With This Recipe

Pair this salad with grilled chicken, shrimp skewers, or crusty bread for a complete meal. It also works well as a refreshing side dish for barbecue gatherings.

Frequently Asked Questions

Can I use other vegetables? Absolutely! Eggplant, asparagus, or mushrooms are great additions.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days.
Can I use a store-bought dressing? Yes, but homemade vinaigrette enhances the freshness of the dish.

Serving Suggestions

For added texture, sprinkle with toasted nuts or seeds. You can also garnish with fresh herbs like parsley or basil for a burst of flavor. This salad pairs beautifully with chilled white wine or sparkling water infused with lemon and mint.