Grilled vegetable salad is one of my favorite dishes to prepare, especially when the grill is already hot and ready. In my family, we use the grill often. During the summer months, almost daily, but also throughout the year when the weather allows. With a grill or two right on the terrace next to the kitchen, it has become second nature to grill both mains and sides. The smoky flavors and slight char make even the simplest ingredients taste special.
Vegetables are a must at nearly every meal in our household. Even if we’re enjoying a hearty soup, there’s usually a salad as a starter. One vegetable I especially love is the artichoke. While I sometimes grow them in my garden, space is limited, so I often rely on store-bought versions, whether fresh, canned, or preserved in oil. Luckily, artichokes are delicious in all forms, and they lend themselves perfectly to salads and grilled dishes.
The Magic of a Warm Grilled Vegetable Salad
What makes this dish so special is its flexibility. The base recipe combines cherry tomatoes, red onions, and marinated artichoke hearts, all grilled until they are tender, slightly caramelized, and full of flavor. Fresh mozzarella adds creaminess, balancing the smokiness of the vegetables.
But you don’t have to stick to these exact ingredients. This grilled vegetable salad is endlessly adaptable. Zucchini, bell peppers, cabbage, or eggplant can be swapped in depending on what’s in season or what you have on hand. Every combination brings out different flavors, which keeps the dish exciting each time you make it.
Another highlight is the parsley oil. It’s fresh, vibrant, and ties all the flavors together beautifully. I often use it as a versatile dressing beyond this salad. It’s wonderful drizzled over grilled chicken, beef, or fish. You can also switch up the herbs depending on your mood: basil, dill, or cilantro each brings a unique twist.
Serving Ideas and Family Traditions
This warm vegetable salad works beautifully as a light lunch on its own, but it truly shines as part of a larger meal. Serve it alongside grilled chicken for a balanced summer dinner, with beef for a heartier spread, or with fish for a lighter option. If you prefer a vegetarian meal, pair it with a crisp green salad and some crusty bread.
In our family, grilling is more than just cooking. It’s a tradition. We gather around the grill, experiment with new combinations of vegetables, and always make sure there’s something fresh and colorful on the table. This recipe reflects that spirit: simple ingredients, prepared with care, transformed into something memorable.
Why You’ll Love This Recipe
- Versatile: Works with many different vegetables.
- Easy & quick: Minimal prep, the grill does most of the work.
- Healthy & satisfying: Fresh veggies, olive oil, and protein from mozzarella.
- Multi-purpose dressing: Parsley oil can be used on other grilled dishes too.
If you enjoy fresh and flavorful salads, you may also love my Prosciutto and Melon Salad, which combines sweet melon with savory prosciutto for a light and refreshing starter. And if you want to serve your grilled vegetable salad with something homemade, my No-Knead Dutch Oven Bread is the perfect crusty companion to soak up all the delicious parsley oil.
Tips & Variations
- Vegetable swaps: Try zucchini, bell peppers, cabbage, or eggplant for variety.
- Make it vegan: Skip the mozzarella or replace it with grilled tofu.
- Herb twist: Use basil or cilantro instead of parsley for the oil.
- Serving ideas: Perfect with grilled chicken, beef, or fish, or serve alongside a crisp green salad.
Storage
If you have leftovers, keep the grilled vegetables in an airtight container in the fridge for up to 2 days. Add the mozzarella and parsley oil just before serving to keep everything fresh.
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Grilled Vegetable Salad with Fresh Parsley Oil
Ingredients
For the salad:
- 500 g cherry tomatoes
- 250 g artichoke hearts in oil drained
- 400 g small red onions
- 1 garlic clove crushed
- 3 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 ball of fresh mozzarella
For the parsley oil:
- 1 dl about ½ cup finely chopped fresh parsley
- ½ tsp salt
- Freshly ground black pepper
- 1 tbsp lemon juice
- 1 tsp sugar honey, or agave syrup
- 150 ml about ⅔ cup olive oil
Instructions
- Cut the red onions into quarters.
- Place the onion wedges, drained artichoke hearts, cherry tomatoes, crushed garlic, olive oil, salt, and pepper in a grill-proof dish. Mix well and let marinate for about 15 minutes.
- Meanwhile, prepare the parsley oil: combine parsley, salt, pepper, lemon juice, and sugar (or other sweetener) in a bowl. Slowly whisk in the olive oil until smooth.
- Grill the vegetables until tender and slightly charred.
- Transfer the grilled vegetables to a serving dish. Tear the mozzarella into pieces and scatter on top.
- Drizzle with some of the parsley oil and serve the rest on the side as dressing.
