A Fresh Salad for Featuring the Best Summer Produce
Most of my summertime hobbies involve seeking out the best seasonal goodies that I can get my hands on. I love perusing local farmer’s markets and unpacking my CSA basket every couple of weeks. This year I’m even trying my hand at a humble little herb and veggie garden on our deck (wish me luck!).
With this bounty of amazing fresh produce, cooking during the warm months always slows to a relaxed and low-maintenance pace at my house. Produce at the peak of its season is so beautiful on its own that you don’t need to do much to it to make really delicious meals.
That’s exactly what’s at the heart of this Chopped Grilled Vegetable Salad. The veggies are totally front and center – lightly seasoned, grilled to perfection, and finished with a light and bright vinaigrette.
It’s a low-maintenance meal with very little prep and clean up involved (the grill does all the work!) and it’s the kind of thing you can whip up using whatever you happen to have on hand. I could seriously make it every single day from now ’til September!
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How to Grill Vegetables
The star of this grilled veggie salad show is, of course, the grilled vegetables! Grilled vegetables are my favorite thing to both make and eat during the summer months, and it couldn’t be easier.
Grill times vary veggie to veggie, so start by grilling the hearty veggies first (e.g. onions, bell pepper) and finish with the most delicate (e.g. tomatoes, asparagus).
Learn more! ⇢ How to Grill Vegetables Perfectly Every Time
This Lemon Basil Vinaigrette is Full of Tangy and Bright Summer Flavor!
Because grilled veggies take on such a rich, smoky flavor from the grill, I like pairing them with a bright and light Lemon Basil Vinaigrette made with loads of basil, lemon, garlic, and a little champagne vinegar for brightness. It’s perfect if you have an overflowing summer herb garden and it comes together in 10 minutes or less thanks to a high-speed blender.
Storage ⇢ This lemon basil vinaigrette stores beautifully! Prep it up to 1 week in advance and store it in an airtight container in the refrigerator until ready for use. It also freezes really well! Check the Recipe Notes, below, for more storage and freezing guidance.
Serving Suggestions
Once the grilled veggies are chopped and the lemon basil vinaigrette is prepped, all that’s left is tossing it all together.
Chopped veggie salad is the perfect easy side dish for any of your favorite warm weather dinners! Try pairing it with my go-to grilled lemon chicken for an amazing light and easy meal. It’s also a fab side dish for turkey burgers and grilled sausage.
Because it’s great served warm or at room temperature, this salad is also the perfect app or dish to share for summer potlucks and backyard BBQs. Pair with some grilled bread and it’s a salad that totally steals the show!
I can’t wait for you to try this grilled vegetable salad! If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡
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Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4-6 1x
- Category: Main Dishes, Side Dishes, Entree Salads & Bowls Recipes
- Method: Grilling & Smoking
- Cuisine: American
- Diet: Vegetarian
Description
Grilled Vegetable Salad with Lemon Basil Vinaigrette is the ultimate summer salad!
Bell pepper, zucchini, asparagus, and onions are grilled until perfectly charred and smoky and tossed into greens with bright and light homemade lemon basil vinaigrette.
This chopped grilled veggie salad is simple to prepare yet boasts all of the best fresh flavors of summer. Perfect for easy weeknight eats and summer entertaining! Naturally vegetarian and gluten-free, easily dairy-free and vegan.
Ingredients
- 2 tablespoons avocado oil
- 1 bunch asparagus, woody ends trimmed
- 1 medium bell pepper, sliced into 4–5 flat planks
- 1 medium zucchini, ends trimmed and quartered lengthwise
- 1 large sweet or red onion, peeled and quartered lengthwise with ends in tact
- 8 ounces cremini or button mushrooms, skewered for grilling
- 8 ounces grape or cherry tomatoes, skewered for grilling
- 6 ounces spring mix or greens of choice
- optional: 4 ounces crumbled goat cheese or feta
- kosher salt and ground black pepper, to season
for the lemon basil vinaigrette:Â
- 2 cups packed basil leaves and tender stems
- 2 lemons, zested and juiced
- ½ small shallot, peeled and roughly chopped (about ¼ cup roughly chopped)
- 1 clove garlic
- 1 tablespoon champagne vinegar
- ½ cup extra virgin olive oil
- kosher salt and ground black pepper, to season
Instructions
- Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F.
- Prepare the vegetables for the grill:Â Prep asparagus, bell pepper, zucchini, onion, mushrooms and tomatoes as described above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt and ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)
- Prep the lemon basil vinaigrette: Add basil, lemon zest and juice, shallot, garlic, champagne vinegar, and olive oil to jar of a high-speed blender. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until vinaigrette is emulsified and as smooth as you’d like. Taste and adjust seasoning as desired – season with additional salt to taste, drizzle in a little extra vinegar for a tangier vinaigrette, splash in a few tablespoons of water for a thinner vinaigrette, etc. Set aside or store in an airtight container in the refrigerator for up to 1 week.
- Grill the vegetables: Place the seasoned vegetables directly on the grill grates. For long, thin vegetables and skewers, like asparagus and zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened and charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, zucchini, and mushroom skewers will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.
- Chop and toss the grilled vegetable salad! Once grilled vegetables are cool enough to handle, use a chef’s knife to chop into uniform bite-sized pieces. Add the chopped vegetables to a large bowl with salad greens and cheese, if using. Pour the lemon basil vinaigrette over top. Toss to combine. Serve warm, cold, or at room temperature. Enjoy!
Notes
- Make-Ahead and Storage:Â
- Make-Ahead Grilled Vegetable Salad:Â If you’re prepping for a backyard BBQ or dinner party, you can grill the vegetables according to Steps 2 and 4 up to 1 day in advance. Store the grilled vegetables in an airtight container in the refrigerator, and toss the chopped salad just before serving.
- Storage: Once tossed, this grilled vegetable salad is best enjoyed immediately, though leftovers will keep for 1-2 days. Store leftovers in an airtight container in the refrigerator. Enjoy leftovers cold or at room temperature.
- 20-Minute Meal Prep: Nearly all of the active prep work for this grilled vegetable salad comes from slicing the veggies and prepping the lemon basil vinaigrette. Prep either or both in advance for a great head start on your grilled veggie salad – it’ll take 20 minutes, tops:
- Prep the veggies for grilling as noted in the Ingredients List, above. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active prep)
- Prep the lemon basil vinaigrette according to Step 3 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
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This recipe is absolutely amazing. Seriously- top shelf and I am a MAJOR foodie so I do not say that lightly. Thank you for such a stunning addition to our regular rotation! Serve with a steak and you might be truly insane if you find the dinner disappointing!
Thank you so much for the rave review, Meghan!! So thrilled that you loved this salad as much as we do!
Can this be made by roasting the vegetables in the oven instead?
Definitely!! Roasting works great here too 🙂
My dressing did not thicken what did I do wrong
Hi Lea, the thickness of the dressing can vary based on the amount of lemon juice in your lemons – you can always add more basil to thicken things up, or add lemon juice gradually until your preferred consistency is reached. Hope that helps!
This recipe caught my eye as I love veggies and grilling. Your grilled buffalo wings are my family’s favorite. This one is fabulous and so easy! Although the veggies are delicious grilled the addition of the basil lemon dressing took them to another level. I used dairy free feta in place of goat as that is what I had on hand. I have tried so many of your recipes and they are all great. Thanks!
Hi Carol, we’re so glad to hear you loved the salad, and that you enjoy PWWB! Thank you for the kind comment 🙂
Loved this recipe! This was my first time grilling veggies and they came out great! Thanks for this recipe and your grilling 101 email series.
Absolutely love to hear it, Katie! So glad you found both of these resources helpful, it means so much! 🙂
I had never considered making a salad out of grilled veggies and didn’t know how this would turn out, but I trust Jess, so I gave it a try and I’m SO GLAD I did. Delicious, tender crisp, soo easy. The dressing is bright and zingy and pairs perfectly with the veggies. 10/10 would recommend
I’m so, so glad you enjoyed the salad, Anna! Thanks for trusting PWWB recipes, & for sharing how it went! xx