grilled salad

This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It&#039;s fresh, healthy and easy to make.

Grilled Zucchini Salad with Corn and Tomatoes

zucchini,

cherry tomatoes, (halved)

corn kernels

olive oil, (divided)

salt and fresh ground pepper, (to taste)

olive oil

lemon juice

garlic, (minced)

arugula

goat cheese, ((or bleu cheese or feta cheese))

Preheat an outdoor Grill to medium-high; about 425˚F.

Brush grill grates with oil.

Drizzle olive oil over slices of zucchini and season with salt and pepper.

Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.

At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.

Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.

In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.

To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.

Top with crumbled cheese and serve!

A simple and delicious grilled romaine Caesar salad elevated with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons, and instructions on how to grill romaine lettuce.

Grilled Romaine Caesar Salad Recipe

hearts of romaine, (sliced in half lengthwise)

lemons, (cut in half)

extra virgin olive oil

anchovies

garlic

salt

black pepper

parmesan cheese

lemon juice ((approx 1 large lemon))

Dijon mustard

Parmesan Cheese

Crispy pancetta or bacon

Grilled Chicken

Grilled Salmon

Prepare Grill

Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.

Oil Bread

Drizzle bread with olive oil (a light coating).

Grill

Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).

Serve

Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).

Blend

Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.

To make the Dressing:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626125318/ioV0Eu9RO.mp4

An easy recipe for grilled romaine Caesar salad elevated with crispy pancetta (or bacon), grilled lemon, and grilled croutons. The perfect side dish for grilled meats or backyard BBQ!

Grilled Caesar Salad

Grilling cucumber makes it smoky and juicy. A zingy preserved lemon dressing, sweet roasted peppers and some salty feta rounds it all out. Jordon x

Grilled Cucumber Salad with Crispy Chickpeas and Lemon Dressing

Cucumber

Jar Roasted Red Peppers

Tin Chickpeas

Tbsp Ras el Hanout (Or Your Favourite Spice Mix)

Lemon

Coriander

½ Block of Feta

Chilli Flakes (Optional)

Salt

Drain the chickpeas and put them onto a baking tray. Drizzle with olive oil, add the ras el hanout and a big pinch of salt and mix.

Place into the oven for about 25 mins until golden and crunchy. You could make double the amount of these just to snack on.

If you’re using the little Lebanese cucumbers, you don’t need to peel them. For supermarket ones, the skin can be a bit thick so go ahead and peel them.

Slice the cucumbers in half lengthways. If using regular cucumbers, also halve them widthways. Grab a teaspoon and use it to scrape out the seeds from the middle. 

Put the cucumbers into a bowl and rub all over with a tsp of salt and set aside for 20 mins. The salt will season the cucumbers but also pull out some of the moisture. 

Meanwhile, finely chop the preserved lemon and the coriander and add them to a small bowl along with the zest and juice of 1 lemon, a tbsp of the preserved lemon brine, 2 tbsp of olive oil and a pinch of salt. Mix.

Heat a griddle pan until it's really hot. Drain the liquid from the bowl of cucumbers, then place them cut-side down onto a sheet of kitchen paper to dry off any excess moisture.

Place the cucumbers cut-side down into the pan. Leave them for 3 or 4 mins to get some good colour and then flip and repeat on the other side.

Remove the cucumbers from the pan onto your chopping board and cut into roughly 2-inch pieces. Drain the peppers and cut them into roughly the same size pieces as the cucumber. Add both to a bowl, pour over the dressing, and mix well.

Spoon the cucumber and peppers onto a plate, sprinkle over the crispy chickpeas, and crumble over the feta. Season with more salt, lemon juice, and chilli to taste.

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Top 3 grilled salad recipes from across the web

The most viewed grilled salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Zucchini Salad with Corn an...

Grilled Romaine Caesar Salad Recipe

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The most viewed grilled salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine