Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites

Grilled vegetable salad with lemon vinaigrette and salty cheese bites is a fresh, vibrant dish that combines smoky, tender vegetables with tangy dressing and the satisfying crunch of cheese. Whether you’re looking for a light lunch, a healthy dinner side, or a unique addition to a summer BBQ spread, this recipe fits the bill. The grilling process enhances the natural sweetness of vegetables like zucchini, bell peppers, and asparagus, while the simple lemon vinaigrette adds a refreshing citrusy kick. Topping the salad with salty cheese bites, like halloumi or feta, elevates the flavor profile, creating the perfect balance of textures and tastes. This dish is not only delicious but also visually appealing with its colorful array of grilled vegetables and bright, zesty dressing.

Perfect for outdoor gatherings or weeknight meals, this grilled vegetable salad is incredibly versatile. You can adjust the vegetables based on what’s in season or your personal preferences, and the cheese can be substituted with whatever you have on hand. The salad is a crowd-pleaser and is as easy to make as it is impressive to serve.

Why You’ll Love This Recipe

1. Packed with Flavor

Grilled vegetables bring out the natural sweetness and smokiness, while the lemon vinaigrette adds a refreshing tang that complements the veggies perfectly.

2. Healthy and Wholesome

This dish is loaded with nutritious vegetables, healthy fats from olive oil, and protein from the salty cheese bites, making it a balanced and wholesome meal.

3. Quick and Easy

With a short prep time and a simple grill or pan-sear method, this salad is quick to assemble and cooks up in just minutes.

4. Customizable

Feel free to swap the vegetables based on what’s in season or your preferences. You can also use different types of cheese for a new flavor twist.

5. Perfect for Any Occasion

This salad can be served as a light lunch, dinner, or side dish for BBQs and picnics, making it versatile enough for any meal or gathering.

Ingredients

For the Salad:

• Zucchini, sliced into thick rounds
• Red bell pepper, seeded and cut into large pieces
• Yellow bell pepper, seeded and cut into large pieces
• Asparagus, trimmed
• Red onion, cut into wedges
• Olive oil
• Salt and black pepper, to taste

For the Lemon Vinaigrette:

• Fresh lemon juice
• Olive oil
• Honey or maple syrup
• Dijon mustard
• Salt and pepper, to taste

For the Salty Cheese Bites:

• Halloumi, diced or feta cheese, crumbled
• Optional: Parmesan crisps or goat cheese crumbles

Variations

• Grilled Veggies: If you prefer different vegetables, feel free to swap the bell peppers, zucchini, or asparagus for eggplant, mushrooms, or tomatoes.
• Vegan Option: Use dairy-free cheese or skip the cheese entirely for a lighter, plant-based version of this salad.
• Add Protein: For a heartier meal, add grilled chicken, shrimp, or tofu to make it more filling.

How to Make the Recipe

Step 1: Prepare the Vegetables

Slice the zucchini into thick rounds, and cut the bell peppers and onion into large pieces. Trim the asparagus and set aside.

Step 2: Grill the Vegetables

Preheat your grill or grill pan over medium-high heat. Toss the vegetables in olive oil, salt, and pepper, and grill each one until tender and slightly charred. This should take around 5-7 minutes, depending on the vegetable.

Step 3: Make the Lemon Vinaigrette

In a small bowl, whisk together fresh lemon juice, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.

Step 4: Prepare the Salty Cheese Bites

If using halloumi, dice it into bite-sized cubes. For feta cheese, crumble it into small pieces. You can also use optional garnishes like Parmesan crisps or goat cheese crumbles for extra flavor.

Step 5: Assemble the Salad

Once the vegetables are grilled, place them on a large platter or in a bowl. Drizzle the lemon vinaigrette over the grilled vegetables and toss gently to coat.

Step 6: Add the Cheese

Top the salad with the cheese bites of your choice, adding an extra layer of saltiness and texture.

Step 7: Serve

Serve the salad warm or at room temperature as a light lunch or side dish. Enjoy!

Tips for Making the Recipe

• Don’t Overcrowd the Grill: When grilling the vegetables, avoid overcrowding the grill to allow for even cooking and beautiful grill marks.
• Customize the Cheese: If you don’t have halloumi or feta, feel free to use mozzarella, goat cheese, or another salty cheese of your choice.
• Grilled Veggie Variations: Grill the vegetables to your desired level of char. For softer vegetables like zucchini, grilling for a shorter time will help them stay tender.
• Make-Ahead Dressing: The lemon vinaigrette can be made ahead of time and stored in the fridge for up to a week. This can save time during meal prep.

How to Serve

This grilled vegetable salad can be served as a stand-alone dish for a light lunch or dinner. It also makes a fantastic side dish to accompany grilled meats, seafood, or pasta. For a more substantial meal, add grilled chicken, shrimp, or tofu. Serve with fresh bread or a crusty baguette to round out the meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid soggy vegetables.

Freezing

While the grilled vegetables can be frozen, it’s best to eat this salad fresh as the texture of the vegetables will change when frozen.

Reheating

Reheat the grilled vegetables by placing them in a skillet over medium heat until warmed through. If the salad was refrigerated, it can also be served cold or at room temperature.

FAQs

1. Can I use different vegetables in this salad?

Yes, feel free to swap out vegetables based on what’s in season or your personal preferences. Eggplant, tomatoes, and mushrooms would be great options.

2. Can I make the lemon vinaigrette ahead of time?

Yes, the lemon vinaigrette can be made in advance and stored in the refrigerator for up to a week.

3. Can I use store-bought vinaigrette?

You can use store-bought vinaigrette if you prefer, but homemade vinaigrette adds a fresh, tangy touch to the salad.

4. What can I use instead of halloumi cheese?

If you don’t have halloumi, you can substitute with feta, goat cheese, or even mozzarella for a different flavor profile.

5. Can I grill the vegetables on a grill pan instead?

Yes, a grill pan on the stovetop works well for grilling vegetables if you don’t have access to an outdoor grill.

6. Is this salad suitable for vegans?

Yes, simply omit the cheese or use vegan cheese to make this recipe vegan-friendly.

7. How long do the grilled vegetables stay fresh?

Grilled vegetables will stay fresh in the refrigerator for about 2 days. The salad may get soggy if stored longer.

8. Can I add protein to this salad?

Yes, grilled chicken, shrimp, or tofu can be added to make this a more filling meal.

9. Can I use balsamic vinaigrette instead of lemon vinaigrette?

Yes, if you prefer, balsamic vinaigrette would also work well with the grilled vegetables.

10. Can I serve this salad warm or cold?

This salad is delicious both warm and at room temperature. It’s versatile and can be enjoyed however you prefer.

Conclusion

The Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites is a refreshing and satisfying dish that combines smoky grilled vegetables with a zesty dressing and a touch of creamy, salty cheese. Perfect for any occasion, this versatile salad can be customized to your tastes, making it an ideal choice for a light meal or as a side dish. With simple ingredients and a few easy steps, you can create a vibrant and flavorful salad that’s sure to impress your guests.

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