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This bright and vibrant chopped grilled vegetable salad transforms summer's best produce into a colorful masterpiece. The charred sweetness of grilled vegetables combined with the punchy lemon basil vinaigrette creates a perfect balance of flavors that works as both a standalone meal or impressive side dish.
I first created this salad for a backyard gathering when my herb garden was overflowing with basil. The combination was such a hit that it's now my signature summer dish that friends specifically request when they come over.
Ingredients
- Asparagus: Adds satisfying crunch and grassy freshness choose bright green stalks with tight closed tips
- Bell pepper: Sweet caramelized flavor when grilled select firm peppers with glossy skin
- Zucchini: Absorbs flavor beautifully while maintaining texture look for small to medium sized ones
- Red onion: Provides aromatic sweetness when charred choose firm onions with dry papery skins
- Mushrooms: Add meaty umami flavor to the salad select firm caps without slimy spots
- Cherry tomatoes: Burst with juicy sweetness when grilled choose plump brightly colored ones
- Spring mix: Provides a fresh base and color contrast buy the freshest you can find
- Goat cheese: Optional but adds creamy tanginess that complements the vegetables
- Basil: The star of the vinaigrette use fresh fragrant leaves from the garden if possible
- Lemons: Both zest and juice create bright acidity select heavy fruits with thin skins
- Shallot: Adds delicate onion flavor without overpowering look for firm bulbs
- Champagne vinegar: Provides gentle acidity that enhances the lemon
Step-by-Step Instructions
- Preheat the grill:
- Fire up your grill to medium high heat around 450 500 degrees. This temperature gives you the perfect balance between charring the outside of vegetables while cooking them through. Allow at least 10 minutes for proper preheating so grill grates are thoroughly hot when vegetables hit the surface.
- Prep vegetables for grilling:
- Cut vegetables into optimal grilling shapes. For zucchini quarter lengthwise to create planks. For bell peppers remove seeds and slice into flat pieces. Keep onion quarters intact at the root end so they don't fall apart. Thread smaller items like mushrooms and tomatoes onto skewers for easy handling. Coat everything generously with avocado oil which has a high smoke point then season liberally with salt and pepper to enhance natural flavors.
- Blend the vinaigrette:
- Combine fresh basil lemon zest juice shallot garlic champagne vinegar and olive oil in a blender. The blender creates an emulsion that keeps the dressing from separating while also breaking down the basil leaves for maximum flavor distribution. Season with salt and pepper then adjust acid level to your preference. The dressing should be vibrant green and have a perfect balance of herbal brightness and lemony tang.
- Grill the vegetables:
- Place prepared vegetables directly on the hot grill grates positioning longer items perpendicular to prevent falling through. Each vegetable has its own optimal grilling time. Cherry tomatoes need just 2 minutes per side until they begin to burst. Asparagus bell peppers zucchini and mushrooms require 3 4 minutes per side until tender with clear grill marks. Onions need 4 5 minutes per side until they soften and caramelize. Work in batches if needed rather than overcrowding the grill.
- Assemble the salad:
- Once vegetables have slightly cooled chop them into uniform bite sized pieces about 1 inch in size. This creates the perfect texture and ensures every bite contains multiple vegetables. Combine the chopped grilled vegetables with spring mix and optional cheese in a large bowl. Pour the lemon basil vinaigrette over everything starting with half and adding more as needed. Toss gently but thoroughly to coat all components evenly. The warm vegetables will slightly wilt the greens creating the perfect texture.
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The secret ingredient that truly elevates this salad is actually the champagne vinegar in the dressing. I discovered this after experimenting with several acid options and found it provides just the right gentle tang that complements the lemon without overwhelming the delicate basil flavor. It reminds me of a similar dressing my grandmother made for summer gatherings that I could never quite replicate until now.
Make Ahead Tips
This salad is exceptionally flexible when it comes to preparation timing. You can grill the vegetables and make the dressing up to two days in advance keeping them separately in airtight containers in the refrigerator. The dressing might solidify slightly when cold simply allow it to come to room temperature before using. Assemble just before serving for a fresh vibrant presentation or combine everything up to four hours ahead for a more marinated flavor experience where the vegetables absorb more of the dressing.
Seasonal Variations
While summer produces the most abundant vegetable options this salad can be adapted year round. In spring substitute pencil thin asparagus and early spring onions for a more delicate version. Late summer brings opportunities to include grilled corn kernels cut from the cob or chunks of grilled eggplant. Fall versions work beautifully with butternut squash planks brussels sprouts and hearty mushrooms like shiitake or portobello. Even winter can accommodate this concept using root vegetables like sweet potatoes parsnips and red onions which all caramelize wonderfully on the grill.
Serving Suggestions
This versatile salad works in multiple meal contexts. Serve it alongside grilled proteins like lemon herb chicken or cedar plank salmon for a complete meal. It makes an excellent potluck contribution as it tastes great at room temperature and doesn't wilt quickly. For an elevated presentation serve it on a large shallow platter rather than a bowl allowing the colorful components to be showcased. Consider offering additional vinaigrette on the side for guests who enjoy extra dressing.
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This vibrant, flavorful salad will always be a showstopper on any table. Don't be surprised when guests ask for the recipe!
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes! You can grill the vegetables and prepare the vinaigrette up to 3 days ahead. Store them separately in airtight containers in the refrigerator. When ready to serve, simply chop the vegetables, toss with greens and dressing, and add cheese if desired.
- → What can I substitute if I don't have a grill?
A grill pan, broiler, or even roasting in a 425°F oven are excellent alternatives. You'll still get delicious caramelization, though the smoky flavor will be less pronounced. Adjust cooking times accordingly - vegetables typically need 10-15 minutes when roasting.
- → How can I make this salad into a complete meal?
Add protein like grilled chicken, shrimp, or chickpeas. For a heartier vegetarian option, mix in cooked quinoa, farro, or pearl couscous. The versatile flavors complement almost any protein addition.
- → Can I use different vegetables based on what's in season?
Absolutely! This flexible dish works with nearly any grillable vegetable. Try eggplant, corn, radicchio, endive, or fennel based on seasonal availability. Just adjust grilling times according to the vegetable's density and water content.
- → What can I substitute for the champagne vinegar?
White wine vinegar is the closest substitute. Apple cider vinegar or white balsamic vinegar also work well, though they'll slightly alter the flavor profile. In a pinch, more lemon juice with a pinch of sugar can replicate the brightness of champagne vinegar.
- → How long does the lemon basil vinaigrette keep?
The vinaigrette stays fresh for up to one week when stored in an airtight container in the refrigerator. It may separate over time, so simply shake or stir before using. The bright green color might darken slightly, but the flavor remains excellent.