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Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

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Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is a vibrant, refreshing dish perfect for summer. This easy-to-make salad features a medley of grilled vegetables, including asparagus, bell peppers, and zucchini, all tossed with a zesty homemade lemon basil vinaigrette. The smoky char from the grill enhances the natural sweetness of the veggies, while the bright vinaigrette adds a delightful tang. Not only is this salad vegetarian and gluten-free, but it can also be easily adapted to fit vegan diets by omitting cheese. Whether served as a main course or as a side at your next barbecue, this salad is sure to impress guests and family alike.

Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 bunch asparagus, woody ends trimmed
  • 1 medium bell pepper, sliced into 45 flat planks
  • 1 medium zucchini, ends trimmed & quartered lengthwise
  • 1 large sweet or red onion, peeled & quartered lengthwise with ends intact
  • 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 & ground black pepper, to season
  • 2 cups packed basil leaves & tender stems
  • 2 lemons, zested & juiced
  • 1/2 small shallot, peeled & roughly chopped (about 1/4 cup)
  • 1 clove garlic
  • 1 tablespoon champagne vinegar
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat your grill to medium-high heat (450-500°F).
  2. Prepare and season vegetables with avocado oil, salt, and pepper.
  3. Blend the vinaigrette ingredients until smooth.
  4. Grill the vegetables until charred and tender; about 2–5 minutes per side.
  5. Chop grilled vegetables into bite-sized pieces and combine with greens in a large bowl.
  6. Drizzle with vinaigrette and toss gently before serving.

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