#grilledsalad

Grilled corn & zucchini salad.

The sweet and savory tastes in this Grilled Fig Arugula Salad-37 go well together. The feta cheese makes it creamy and tangy, and the figs that have been smoked add a bit of smoke. This salad, which has a balsamic glaze on top, is a great side dish for BBQs.

Ingredients: 8 fresh figs, halved. 4 cups arugula. 1/2 cup crumbled feta cheese. 1/4 cup balsamic glaze. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the fig halves and brush them with olive oil. You should grill the figs for two to three minutes on each side, or until they get grill marks and start to turn a little caramelized. Put the arugula, grilled figs, and crumbled feta cheese in a large bowl and mix them together. Pour the balsamic glaze and the rest of the olive oil over the salad. Toss the ingredients together gently to mix them. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Heather's Dish makes a simple but tasty vegetable salad that is grilled over a BBQ. The fresh zucchini, colorful bell peppers, cherry tomatoes, and red onions show off their natural goodness. This colorful salad is great for a barbecue because it is seasoned with a mix of herbs and spices.

Ingredients: 2 zucchinis, sliced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup cherry tomatoes, halved. 1 red onion, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1 teaspoon smoked paprika.

Instructions: Set the broiler on your grill to medium-high heat. Put the red and yellow bell peppers, cherry tomatoes, red onion, and zucchini in a large bowl. Add the olive oil and toss to coat. Add salt, pepper, garlic powder, oregano, and smoked paprika to the vegetables to make them taste better. Toss until everything is covered. Alternate the colors of the vegetables on the skewers to make a colorful presentation. Place the skewers on a BBQ broiler that has already been heated up. Cook for 8 to 10 minutes, turning them over every so often, until the vegetables are charred and soft. Take it off the grill and let it cool down a bit. Place the vegetables that have been grilled on a serving platter. If you want, you can add more olive oil and serve. The grilled vegetable salad is great as a side dish or as a light main course. Serve it warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the smoky flavor of grilled romaine lettuce paired with the creamy goodness of homemade buttermilk ranch dressing. This BBQ recipe adds a delightful twist to your salad game, making it a perfect side dish for your outdoor gatherings.

Ingredients: 2 heads of romaine lettuce, halved lengthwise. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup Parmesan cheese, grated.

Instructions: Preheat the grill to medium-high heat. Brush the cut sides of the romaine lettuce with olive oil and season with salt and pepper. Place the romaine halves on the grill, cut side down, and grill for 2-3 minutes until char marks appear. Carefully flip the romaine halves and grill for an additional 2 minutes. Remove the grilled romaine from the grill and place on a serving platter. Top the grilled romaine with cherry tomatoes, red onion, and Parmesan cheese. Drizzle with homemade buttermilk ranch dressing recipe below. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Grilled Balsamic Pineapple Goat Cheese Salad is a delightful combination of sweet and savory flavors. The grilled pineapple adds a smoky sweetness, while the creamy goat cheese and balsamic dressing provide a tangy contrast. It's a perfect salad for a light lunch or as a side dish for a summer barbecue.

Ingredients: 2 cups fresh pineapple slices. 1 tablespoon olive oil. 2 tablespoons balsamic vinegar. 4 cups mixed salad greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped red onion. 1/4 cup chopped fresh basil. 1/4 cup chopped walnuts. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a small bowl, whisk together olive oil and balsamic vinegar to create a marinade. Brush the pineapple slices with the marinade and grill them for 2-3 minutes on each side until they have grill marks and are slightly caramelized. Remove the grilled pineapple from the grill and let it cool slightly. Then, chop it into bite-sized pieces. In a large salad bowl, combine the mixed salad greens, chopped grilled pineapple, crumbled goat cheese, chopped red onion, chopped fresh basil, and chopped walnuts. Drizzle the remaining balsamic marinade over the salad. Toss the salad gently to combine all the ingredients. Season with salt and pepper to taste. Serve immediately as a refreshing and flavorful salad.

Prep Time: 15 minutes

Cook Time: 6 minutes

This Grilled Pepper Potato Salad with Creamy Mustard Dressing is the perfect side dish for any summer barbecue or picnic. The smoky grilled peppers and tender baby potatoes are coated in a creamy and tangy mustard dressing, creating a delightful combination of flavors and textures.

Ingredients: 2 lbs baby potatoes, halved. 2 red bell peppers, quartered. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh parsley, chopped. 1/4 cup green onions, thinly sliced. 1/4 cup crumbled feta cheese.

Instructions: Warm up the grill over medium-high heat. Take two large bowls and add the baby potatoes that have been cut in half. Add two tablespoons of olive oil, salt, and pepper. For about 15 to 20 minutes, turn the potatoes over every so often while grilling until they are soft and have grill marks. Take them off the grill and let them cool down a bit. Add salt and pepper to the red bell peppers and brush them with the rest of the olive oil. Then, put them on the grill for about 10 to 12 minutes, or until they are slightly charred and soft. Take them off the grill and let them cool down. Whip the Dijon mustard, honey, minced garlic, and fresh lemon juice together in a small bowl. This will make the creamy mustard dressing. Add pepper and salt to taste. Remove the red bell peppers from the grill and chop them up into small pieces. Add these to the bowl with the grilled potatoes. Add the creamy mustard dressing to the grilled peppers and potatoes, and gently toss them to cover them all. Chop up some fresh parsley, green onions, and feta cheese and sprinkle them on top. If you want, you can serve the Grilled Pepper Potato Salad warm. Enjoy your creamy potato salad that tastes like it was cooked over a fire!

Prep Time: 15 minutes

Cook Time: 25 minutes