Best 3 Grilled Garden Salad Recipes

**Grilled Garden Salad: A Symphony of Freshness and Flavor**

Indulge in the delectable Grilled Garden Salad, a culinary masterpiece that captures the essence of summer's bounty. This vibrant salad features an array of crisp, garden-fresh vegetables, each carefully selected for its unique flavor and texture. From the tender sweetness of grilled zucchini and bell peppers to the smoky char of corn on the cob, every ingredient harmonizes to create a symphony of taste. Tossed in a tangy, homemade dressing, this salad is an explosion of flavors that will tantalize your palate. Whether you're firing up the grill for a backyard barbecue or simply seeking a light and refreshing meal, the Grilled Garden Salad is a versatile dish that promises to satisfy. With its vibrant colors and irresistible aroma, it's a feast for the eyes and the taste buds. Discover the symphony of flavors within this delectable salad and elevate your dining experience to new heights.

**Recipes Included:**

1. **Grilled Garden Salad:** The star of the show, this recipe showcases the perfect balance of grilled vegetables, fresh greens, and a tangy dressing.

2. **Homemade Dressing:** Elevate your salad with this easy-to-make dressing, featuring a blend of olive oil, vinegar, herbs, and spices.

3. **Grilled Zucchini and Bell Peppers:** Learn the art of grilling vegetables to perfection, resulting in tender, caramelized zucchini and smoky, flavorful bell peppers.

4. **Smoky Charred Corn on the Cob:** Discover the secrets to achieving perfectly charred corn on the cob, a summer classic that adds a touch of smokiness to the salad.

5. **Fresh Herb Vinaigrette:** Create a light and refreshing vinaigrette using aromatic herbs, olive oil, and a hint of lemon juice.

6. **Grilled Halloumi Salad:** Take your salad to the next level with grilled halloumi cheese, adding a delightful salty and savory dimension.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN GARDEN SALAD

Grilled Chicken Garden Salad image

Asparagus in abundance? Here's a deliciously different way to use it.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 lb fresh asparagus spears
2 tablespoons olive or canola oil
2 teaspoons finely chopped garlic
1 1/2 teaspoons dried rosemary leaves
1 teaspoon seasoned salt
6 boneless skinless chicken breasts (4 to 5 oz each)
1 bag (5 oz) ready-to-eat spring mix salad greens
1 pint (2 cups) grape tomatoes, cut in half
1 cup thinly sliced red onion
1/2 cup refrigerated reduced-fat honey Dijon dressing

Steps:

Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.

Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g

SUNNY'S EASY GRILLED GARDEN STATE SALAD

Sunny's Easy Grilled Garden State Salad image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons honey
1 teaspoon liquid smoke
Two 1-inch slices pork roll
2 ears corn
Olive oil, for brushing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus extra for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 beefsteak tomatoes, seeded and chopped
Chopped fresh cilantro or parsley, for garnish

Steps:

For the pork roll and corn: Preheat the grill to 400 degrees F.
Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

GRILLED GARDEN SALAD

Grilled Garden Salad image

The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1 small eggplant, cut into 1/4-inch rounds
1 pound asparagus, trimmed
3 tomatoes, halved
5 pattypan or baby summer squashes, halved if large
2 heads radicchio, quartered
1 medium red onion, cut into 1/2-inch rings
1 red bell pepper, quartered, seeds and ribs removed
1 yellow bell pepper, quartered, seeds and ribs removed
1 portobello mushroom cap, cut into 1/2-inch slices
1/2 cup extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper, to taste
1 teaspoon fresh lemon juice
1 1/2 teaspoons fresh thyme leaves

Steps:

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.

Tips and Conclusion

Unlock the flavors of the season with this grilled garden salad, a vibrant symphony of fresh vegetables kissed by the smoky embrace of the grill. Master this culinary masterpiece with our expert tips:

Choose peak-season vegetables: Handpick the freshest, most flavorful veggies at their peak to ensure maximum taste and nutritional value. Crisp lettuce, juicy tomatoes, tender zucchini, and vibrant bell peppers are all prime candidates.
Prepare your grill: Preheat your grill to medium-high heat, ensuring even heat distribution. Clean the grates thoroughly to prevent sticking and flare-ups.
Prepare your vegetables: Wash and dry your chosen vegetables. Cut them into uniform pieces for even cooking. Brush them lightly with olive oil, salt, and pepper to enhance their flavors.
Grill the vegetables: Arrange the vegetables on the preheated grill in a single layer, leaving some space between them to allow for even cooking. Grill them for a few minutes on each side until they develop beautiful grill marks and a slight char, while still retaining their vibrant colors and crispness.
Assemble the salad: Transfer the grilled vegetables to a large bowl. Add your favorite salad greens, herbs, and any additional desired toppings such as crumbled cheese, nuts, or seeds. Drizzle with a tangy vinaigrette or dressing of your choice, and toss gently to combine.
Enjoy the flavors of summer: Serve the grilled garden salad immediately while the vegetables are still warm and flavorful. Pair it with grilled meats, fish, or tofu for a complete and satisfying meal. Savor the smoky, charred flavors mingled with the freshness of the vegetables, a true testament to the magic of summer grilling.

Conclusion

As the days grow longer and the sun shines brighter, embrace the bounty of the season with this grilled garden salad. It's a vibrant, flavorful dish that showcases the best of summer's harvest. Whether you're hosting a backyard barbecue or simply seeking a light and refreshing meal, this salad is sure to impress with its smoky, charred aromas and the sweet, juicy flavors of the grilled vegetables. So fire up your grill, gather the freshest ingredients, and let the symphony of flavors dance on your palate.