Mediterranean Grilled Vegetable and Mozzarella Salad
20min
15min
4
540
Chef's Note
This no-cook salad transforms the original sandwich into a lighter, fresher option while maintaining all the Mediterranean flavors. Using pre-cooked rotisserie chicken saves time while still delivering protein. For the best flavor, use buffalo mozzarella and fresh, in-season vegetables. The salad can be assembled ahead of time, but add the dressing just before serving to keep the greens crisp. For a vegetarian version, simply omit the chicken and add a can of drained, rinsed chickpeas.
Tags
Ingredients
2 medium zucchini
2 large red bell pepper
1 large yellow bell pepper
1 medium red onion
2 large portobello mushrooms
16 oz fresh buffalo mozzarella
24 oz rotisserie chicken
8 cups mixed greens
2 cups cherry tomatoes
1 large cucumber
1/2 cup kalamata olives
4 tbsp olive oil
3 tbsp balsamic vinegar
1 cup fresh basil leaves
2 cloves garlic
1 tbsp dijon mustard
1 tbsp honey
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp fresh thyme
1 medium lemon
1/4 cup pine nuts
Instructions
- 1
Preheat your grill or grill pan to medium-high heat.
- 2
Slice the zucchini lengthwise into 1/4-inch thick strips. Cut the bell peppers into quarters and remove seeds. Slice the red onion into 1/2-inch thick rounds. Remove stems from portobello mushrooms and wipe clean.
- 3
In a small bowl, mince 2 cloves of garlic and mix with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper to create a marinade.
- 4
Brush the vegetables with the marinade and let sit for 10 minutes.
- 5
Grill the vegetables in batches: zucchini for 2-3 minutes per side, bell peppers for 3-4 minutes per side (skin side down first), onion rounds for 3-4 minutes per side, and mushrooms for 4-5 minutes per side.
- 6
While vegetables are grilling, slice the rotisserie chicken into thin strips or tear into bite-sized pieces.
- 7
Slice the cucumber into half-moons. Halve the cherry tomatoes. Tear the fresh mozzarella into bite-sized pieces.
- 8
In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes to make the dressing.
- 9
Zest and juice the lemon, adding both to the dressing and whisk to combine.
- 10
In a large serving bowl, arrange the mixed greens as the base.
- 11
Once the grilled vegetables have cooled slightly, chop them into bite-sized pieces.
- 12
Arrange the grilled vegetables, chicken, mozzarella, cherry tomatoes, cucumber, and kalamata olives over the greens.
- 13
Tear the fresh basil leaves and sprinkle over the salad along with the pine nuts.
- 14
Drizzle the prepared dressing over the salad just before serving, or serve on the side for individual portioning.
Nutrition Information (per serving)
540
52g
24g
28g
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