Best 3 Sicilian Grilled Vegetable Salad Recipes

## **Sicilian Grilled Vegetable Salad: A Symphony of Flavors**

Embark on a culinary journey to the sun-kissed shores of Sicily with this vibrant Sicilian Grilled Vegetable Salad. Marinated in a tantalizing blend of herbs, olive oil, and lemon juice, the succulent vegetables – bell peppers, zucchini, eggplant, and cherry tomatoes – are seared to perfection on a hot grill, capturing a delightful smoky char. Arranged atop a bed of peppery arugula, the grilled vegetables create a colorful tapestry of flavors and textures. A drizzle of tangy balsamic glaze adds a final touch of elegance, elevating this salad from ordinary to extraordinary.

Alongside the main grilled vegetable salad recipe, this comprehensive article offers a selection of additional culinary delights to complement your meal. Discover the secrets of creating authentic Sicilian caponata, a sweet-and-sour eggplant dish bursting with Mediterranean flavors. Learn how to prepare mouthwatering arancini, savory rice balls filled with mozzarella cheese and peas, and experience the crispy perfection of panelle, chickpea fritters that offer a delightful crunch.

Immerse yourself in the vibrant flavors of Sicily and create a memorable dining experience with this collection of delectable recipes.

Let's cook with our recipes!

GRILLED VEGETABLE SALAD

Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

SICILIAN-STYLE CITRUS SALAD

Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

SICILIAN SALAD

Sicilian Salad image

Categories Salad Leafy Green Olive Tomato Appetizer Side No-Cook Quick & Easy Celery Arugula Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

3 bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces
1/2 lb Bibb lettuce (2 small heads), leaves torn if large
1 celery heart (1/2 lb), thinly sliced on a sharp diagonal
1 small red onion, halved lengthwise and very thinly sliced crosswise
1/2 lb cherry tomatoes, halved
1/2 lb brine-cured black olives (1 cup), drained
2 tablespoons drained bottled capers, rinsed
1/3 cup extra-virgin olive oil
1 teaspoon coarse sea salt (preferably Sicilian)
2 tablespoons red-wine vinegar

Steps:

Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

Tips:

Choose fresh, seasonal vegetables. This will ensure the best flavor and texture for your salad.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables in olive oil, salt, and pepper before grilling. This will help them brown and caramelize.
Grill the vegetables over medium-high heat. This will help them cook quickly and evenly.
Keep an eye on the vegetables while they are grilling. You don't want them to burn!
Once the vegetables are cooked, remove them from the grill and let them cool slightly.
Arrange the vegetables on a platter and drizzle with balsamic vinegar.
Serve the salad immediately.

Conclusion:

Sicilian Grilled Vegetable Salad is a delicious and healthy summer dish. It is made with fresh, seasonal vegetables that are grilled and then dressed with balsamic vinegar. The salad is simple to make and is perfect for a light lunch or dinner. It can also be served as a side dish. If you are looking for a healthy and flavorful salad recipe, this is the one for you!