Grilled Vegetable Salad with Fresh Parsley Oil
A warm and colorful grilled vegetable salad topped with creamy mozzarella and drizzled with fresh parsley oil. Perfect as a light lunch on its own, or served as a side with grilled chicken, beef, or fish. Also pairs beautifully with a simple green salad.
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.