Fresh summer veggies are grilled until perfectly charred and smoky, then tossed into greens with a bright and light homemade lemon basil vinaigrette. This Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is simple to prepare and showcases all of the best fresh flavors of summer. It’s perfect for weeknight meals, summer entertaining, or any occasion where you want a refreshing yet satisfying dish. This salad is naturally vegetarian and gluten-free, and it’s easily made dairy-free and vegan.
Why You’ll Love This Recipe
- Easy to Make: Quick prep time means you can whip this salad together in just 30 minutes.
- Flavorful: The grilled vegetables bring a smoky taste that pairs beautifully with the zesty lemon basil vinaigrette.
- Versatile: Enjoy it as a main dish or a side; it fits perfectly into any meal setting.
- Nutritious: Packed with vitamins from fresh vegetables while being low in calories, making it a healthy choice.
- Customizable: Feel free to swap out veggies based on your preferences or what’s in season.
Tools and Preparation
To make the Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette, you’ll need some essential tools. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- grill or stovetop grill pan
- large mixing bowl
- chef’s knife
- cutting board
- high-speed blender or food processor
Importance of Each Tool
- Grill: Essential for achieving that delicious char and smoky flavor on your vegetables.
- Chef’s Knife: A good knife ensures precise chopping of your grilled vegetables for an appealing presentation.
- High-Speed Blender: Perfect for quickly emulsifying the vinaigrette to achieve a smooth consistency.
Ingredients
For the Salad
- 2 tablespoons avocado oil
- 1 bunch asparagus, woody ends trimmed
- 1 medium bell pepper, sliced into 4-5 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
For the Vinaigrette
- 2 cups packed basil leaves & tender stems
- 2 lemons, zested & juiced
- 1/2 small shallot, peeled & roughly chopped (about 1/4 cup roughly chopped)
- 1 clove garlic
- 1 tablespoon champagne vinegar
- 1/2 cup extra virgin olive oil
- kosher salt & ground black pepper, to season
How to Make Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
Step 1: Preheat the Grill
Prepare your grill for medium-high direct heat grilling at about 450–500 degrees F.
Step 2: Prep the Vegetables
- Trim asparagus and slice bell pepper, zucchini, onion, mushrooms, and tomatoes as described above.
- Place prepared vegetables on a large plate or small baking sheet.
- Drizzle avocado oil over the top and toss to coat evenly.
- Generously season with kosher salt and ground black pepper.
Step 3: Make the Vinaigrette
- In a high-speed blender jar, combine basil leaves, lemon zest and juice, shallot, garlic, champagne vinegar, and olive oil.
- Season with 1 teaspoon kosher salt and ground black pepper as desired.
- Blend until emulsified; adjust seasoning if necessary. Set aside or store in an airtight container in the refrigerator.
Step 4: Grill the Vegetables
- Place seasoned vegetables directly on grill grates. For long vegetables like asparagus and zucchini, position them perpendicular to prevent slipping through.
- Grill tomatoes for about 2 minutes per side; asparagus, bell peppers, zucchini, and mushrooms for about 3–4 minutes per side; onions for about 4–5 minutes per side.
Step 5: Assemble the Salad
Once grilled vegetables are cool enough to handle:
* Use a chef’s knife to chop them into uniform bite-sized pieces.
* Add chopped vegetables to a large bowl with salad greens and cheese if using.
* Pour lemon basil vinaigrette over top. Toss gently to combine. Serve warm, cold, or at room temperature. Enjoy!
How to Serve Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
Serving Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is an opportunity to showcase fresh summer flavors. This salad is versatile and can be enjoyed in various ways, making it perfect for any occasion.
As a Main Dish
- Serve it as a hearty main course on warm evenings. The combination of grilled vegetables and greens makes a filling yet refreshing meal.
As a Side Dish
- Pair it alongside grilled meats or fish. The bright flavors of the vinaigrette complement savory dishes beautifully.
In Wraps or Pitas
- Use the salad as a filling for wraps or pitas. This adds a fun twist, making it easy to enjoy on the go or during picnics.
With Crusty Bread
- Serve with slices of crusty bread for a complete meal. The bread can be used to scoop up the salad, enhancing the experience.
At Summer Gatherings
- Present it at barbecues or potlucks as a vibrant option. Its colorful presentation will attract guests, making it a popular choice.
How to Perfect Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
To ensure your Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is delightful every time, consider these helpful tips.
- Grill at the Right Temperature: Make sure your grill is preheated to medium-high heat (450-500°F). This helps achieve that perfect char without overcooking the veggies.
- Use Fresh Ingredients: Opt for seasonal vegetables and fresh herbs. Fresh produce enhances flavor and nutrition in your salad.
- Don’t Skip the Marinade: Let your chopped vegetables sit in avocado oil and seasoning before grilling. This step boosts flavor penetration into each bite.
- Adjust Vinaigrette Consistency: If you prefer a thinner vinaigrette, add more water gradually until you reach your desired consistency. This allows for better coating on the salad.
- Experiment with Cheeses: Try different cheeses like feta or goat cheese to vary flavors. Each cheese brings its unique taste that can elevate your salad experience.
- Cool Before Serving: Allow grilled vegetables to cool slightly before adding them to greens. This prevents wilting and preserves crispness.
Best Side Dishes for Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
This Chopped Grilled Vegetable Salad pairs well with numerous side dishes, creating a balanced meal. Here are some great options to consider:
- Quinoa Pilaf: A light, fluffy dish made with seasoned quinoa and herbs that complements the freshness of the salad.
- Garlic Bread: Crispy garlic bread adds texture and flavor, making it an irresistible accompaniment.
- Roasted Chickpeas: Crunchy roasted chickpeas provide protein and satisfy that craving for something crunchy.
- Couscous Salad: A refreshing couscous salad with lemon and parsley offers a zesty contrast to grilled veggies.
- Fruit Salad: A light fruit salad adds sweetness, balancing out the savory elements of the vegetable salad beautifully.
- Stuffed Peppers: Colorful stuffed peppers filled with rice or quinoa make for a hearty side that pairs well with this dish.
- Pasta Primavera: A simple pasta primavera showcases seasonal veggies tossed in olive oil, echoing flavors from your main salad.
- Caprese Skewers: These skewers of mozzarella, cherry tomatoes, and basil bring freshness and simplicity to your meal spread.
Common Mistakes to Avoid
When making a Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette, it’s easy to make some common mistakes. Here are a few to watch out for:
- Overcooking the vegetables: Grilling too long can lead to mushy vegetables. Keep an eye on them and remove them from the grill when they’re just tender and charred.
- Skipping the seasoning: Not seasoning the veggies before grilling can result in bland flavors. Always use kosher salt and pepper generously to enhance taste.
- Using stale ingredients: Freshness is key! Ensure your vegetables and herbs are fresh for the best flavor. Check expiration dates and appearance before using.
- Not blending the vinaigrette enough: A chunky vinaigrette can affect texture. Blend until smooth to ensure even distribution over the salad.
- Ignoring personal preferences: This salad is customizable! Don’t hesitate to swap in or out your favorite vegetables or herbs based on what you enjoy.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the vinaigrette separate until ready to serve for the freshest taste.
Freezing Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
- Freezing is not recommended, as grilled veggies lose texture once thawed.
- Instead, prep fresh vegetables each time for the best results.
Reheating Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
- Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and warm for about 10 minutes.
- Microwave: Use a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through.
- Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed.
Frequently Asked Questions
What can I substitute in a Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette?
You can substitute any seasonal vegetables you prefer, such as eggplant or bell peppers. Just ensure they grill well!
How long does it take to prepare the salad?
The total time is about 30 minutes, including prepping and grilling the vegetables.
Can I make this salad vegan?
Yes! The Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is naturally vegan if you omit cheese or choose a dairy-free alternative.
How do I adjust the vinaigrette’s flavor?
You can add more lemon juice for brightness or additional herbs for extra flavor. Adjust seasonings according to your preference!
Final Thoughts
The Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is a delightful dish perfect for summer gatherings or weeknight dinners. Its versatility allows you to customize it according to your tastes and seasonal produce available. Give it a try, and enjoy all the vibrant flavors while staying healthy!
Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is a vibrant, refreshing dish that celebrates the flavors of summer. Grilled to perfection, an array of seasonal vegetables combines with a zesty homemade lemon basil vinaigrette, creating a delightful harmony of smoky and citrus notes. This salad is not only easy to make, taking just 30 minutes, but it also serves as a versatile option for any occasion—be it weeknight dinners, summer barbecues, or picnics. Naturally vegetarian and gluten-free, it can easily be adapted for vegan diets by omitting cheese. With its colorful presentation and nutritious ingredients, this salad is sure to be a crowd-pleaser.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- Avocado oil
- Asparagus
- Bell pepper
- Zucchini
- Sweet onion
- Cremini mushrooms
- Cherry tomatoes
- Mixed greens
- Basil leaves
- Lemons
- Shallot
- Garlic
- Extra virgin olive oil
Instructions
- Preheat the grill to medium-high heat (450–500°F).
- Prepare vegetables by trimming and slicing as needed. Toss with avocado oil and season generously with salt and pepper.
- For the vinaigrette, blend basil, lemon zest and juice, shallot, garlic, champagne vinegar, olive oil, salt, and pepper until smooth.
- Grill the vegetables until tender and charred—approximately 2–5 minutes per side depending on the vegetable.
- Chop grilled veggies into bite-sized pieces and combine in a large bowl with greens and optional cheese. Drizzle with vinaigrette before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use seasonal vegetables for optimal flavor. Allow grilled veggies to cool slightly before mixing with greens to maintain crispness. Feel free to customize the salad by adding your favorite herbs or proteins.
