Mediterranean Grilled Vegetable Salad with Lemon-Herb Dressing
25min
15min
4
480
Chef's Note
For maximum flavor, allow vegetables to marinate in some of the dressing while they're still warm. This salad is incredibly versatile - you can substitute or add any seasonal vegetables you have on hand. For a vegan version, replace the feta with marinated tofu or a plant-based cheese alternative. The components can be prepared up to two days ahead and assembled just before serving.
Tags
Ingredients
2 medium zucchini
1 medium eggplant
3 medium bell peppers (assorted colors)
1 large red onion
2 large portobello mushrooms
15 oz can chickpeas
6 oz feta cheese
3/4 cup kalamata olives (pitted)
2 cups cherry tomatoes
6 cups mixed greens
1/4 cup fresh mint leaves
1/4 cup fresh parsley
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 cloves garlic cloves
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 teaspoon sumac (optional)
Instructions
- 1
Preheat grill or grill pan to medium-high heat. If using oven, preheat to 425°F.
- 2
Slice zucchini and eggplant into 1/2-inch thick rounds. Cut bell peppers into quarters and remove seeds. Slice red onion into 1/2-inch thick rings. Remove stems from portobello mushrooms.
- 3
Brush all vegetables with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 4
Grill vegetables in batches, about 3-4 minutes per side until tender with nice grill marks. If using oven, roast on baking sheets for 15-20 minutes, turning halfway through.
- 5
While vegetables are cooking, rinse and drain the chickpeas. Pat dry with paper towels.
- 6
For the dressing, combine minced garlic, lemon juice, Dijon mustard, honey, dried oregano, remaining salt, black pepper, and red pepper flakes in a bowl. Slowly whisk in remaining olive oil until emulsified.
- 7
Once vegetables are cooked, let cool slightly then cut into bite-sized pieces.
- 8
In a large bowl, combine mixed greens with half the dressing and toss gently.
- 9
Arrange dressed greens on a large platter or in a serving bowl. Top with grilled vegetables, chickpeas, crumbled feta cheese, halved cherry tomatoes, and kalamata olives.
- 10
Chop fresh mint and parsley and sprinkle over the salad.
- 11
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, tossing frequently to prevent burning.
- 12
Sprinkle toasted pine nuts over the salad and drizzle with remaining dressing.
- 13
If using, dust with sumac for an extra tangy flavor.
- 14
Serve immediately, or refrigerate components separately and assemble just before serving.
Nutrition Information (per serving)
480
18g
32g
32g
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