Grilled Summer Vegetable Greek Salad Recipe

A Salad with a Little Sunshine

Hello, my dear. Come sit. Let’s talk about summer on a plate. This salad is my favorite way to eat sunshine. We take vegetables and give them a quick kiss from the grill. It makes them sweet and smoky.

I learned this trick from my neighbor, Maria. She grilled everything, even lettuce once. I still laugh at that. But for this salad, it’s perfect. The grill marks are like little badges of flavor. Doesn’t that smell amazing?

Why We Chop the Spinach

Now, here’s a little secret. We chop the spinach right in the bowl. Use your knife and fork. Why? It makes every bite better. You get a little spinach with every forkful.

Big leaves can be hard to eat. They get messy. Chopped spinach is friendly. It mixes with all the other goodies. This matters because a good salad is about balance. Every bite should have a bit of everything.

The Magic in the Jar

The dressing is where the magic happens. You just put everything in a jar and shake. It’s so easy. Fun fact: crushing the oregano in your fingers wakes it up. It smells so strong and good.

The lemon and vinegar make it bright. The oil makes it smooth. You must taste it on a spoon. Does it need more oil? More salt? You are the boss of your dressing. What’s your favorite way to make a salad dressing at home?

Putting It All Together

Now for the fun part. We bring all the friends to the bowl. In go the warm, grilled veggies. Then the cool, crunchy cucumber and onion. The salty olives are like little flavor surprises.

Season each layer with a pinch of salt. This matters more than you think. It makes each vegetable taste like its best self. Finally, add the soft avocado and creamy feta on top. Do you like feta, or do you prefer another cheese?

A Salad for Sharing

This isn’t a quiet salad. It’s colorful and full of different textures. It’s a meal all by itself. I love to make it for lunch on the porch. The colors make me so happy.

Food is about more than eating. It’s about taking time with good things. It’s about sharing. What’s your favorite summer vegetable to cook? Tell me, I’d love to know. Maybe we can find a recipe for it next time.

Ingredients:

Ingredient	Amount	Notes
Squash	1
Zucchini	1
Red bell pepper	1 large
Olive oil	1 tbsp	For grilling vegetables
Kosher salt	To taste
Black pepper	To taste
Baby spinach	3 big handfuls	About half of a 5 ounce container
Tomato	1 medium (6 oz)	Cut into thin wedges
Persian cucumber	1	Or 1/4 English cucumber, thinly sliced
Red onion	1/4 medium	Thinly sliced
Kalamata olives	1/4 cup	Halved
Avocado	1	Cubed
Feta cheese	4 ounces	Omit for Whole30
Fresh oregano & mint	Optional
Oregano (for vinaigrette)	1 tbsp fresh or 1 tsp dried
Red wine vinegar	1/4 cup
Lemon juice	Juice of 1 lemon
Dijon mustard	1 teaspoon
Garlic powder	1/4 teaspoon
Kosher salt (for vinaigrette)	1/4 teaspoon
Olive oil (for vinaigrette)	1/4 to 1/3 cup

My Grilled Summer Garden in a Bowl

Hello, my dear! It’s Chloe. Come sit a moment. I want to tell you about my favorite summer salad. It tastes like sunshine and a warm breeze. We take vegetables from the garden and give them a kiss of smoke on the grill. Doesn’t that smell amazing? Then we toss them with cool, crisp things. It’s a party in a bowl. I make this when my grandchildren visit. They always gobble it up. I still laugh at that.

Let’s make some magic together. Here is exactly how I do it.

• Step 1: First, get your grill nice and hot. An indoor grill pan works perfectly too. Now, slice your squash and zucchini into long, flat pieces. Cut the red pepper into big chunks. Toss them all in your big salad bowl with a glug of olive oil and some salt and pepper. This gets them ready for the fire.
• Step 2: Lay the vegetables on the hot grill. Listen for that happy sizzle! Let them get some dark, tasty marks. The peppers might need a little more time than the squash. (My hard-learned tip: don’t walk away! They go from perfect to burnt so fast.) When they’re tender, chop them into bite-sized pieces on your cutting board.
• Step 3: Grab that same bowl. Put your spinach in it. Now, take a knife and fork and just chop the spinach right in the bowl. It makes it easier to eat. Season it with a tiny pinch of salt. This little step wakes up the flavor.
• Step 4: Time to gather the family! Add the warm grilled veggies to the spinach. Then in goes the tomato, cucumber, onion, and olives. Give these new veggies a good sprinkle of salt and pepper too. Now toss it all gently. Do you think the warm veggies will wilt the spinach? Share below!
• Step 5: Pour on some of that zesty dressing. Start with a little, you can always add more. Give everything a big, loving toss. Taste it. Does it need another pinch of salt? Now, the grand finale! Gently place the creamy avocado cubes and crumbled feta cheese on top. A sprinkle of fresh herbs makes it pretty. And it’s ready!

Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Salad, Lunch

Three Fun Twists on Our Salad

This salad is like a favorite dress. You can accessorize it! Here are three ways I like to change it up. Each one feels like a new recipe.

• Add Some Protein: Throw some grilled chicken or shrimp right on top. It turns your side salad into dinner.
• Make it a Pasta Salad: Mix in a cup of cold, cooked orzo pasta. It soaks up the dressing beautifully.
• Sweet Summer Swap: Use grilled peaches instead of tomato. And use goat cheese instead of feta. Oh, it’s so good.

Which one would you try first? Comment below!

Serving It Up With Style

This salad is happy all by itself. But sometimes, I like to make a bigger meal. I serve it with warm pita bread for dipping. Or alongside some simple grilled fish. For a pretty plate, serve it on a big platter. Let all the colors shine!

What to drink? On a hot day, I love icy lemonade with a sprig of mint. It’s so refreshing. For the grown-ups, a glass of crisp rosé wine is just perfect with the smoky veggies. Which would you choose tonight?

Storing Your Sunshine Salad

Let’s keep that summer flavor fresh. Store the salad and dressing separately. Keep the undressed salad in a sealed container. It will last two days in the fridge.

Pour the dressing into a little jar. It stays good for a whole week. I once dressed the whole salad on Monday. By Tuesday, the spinach was sadly wilted.

You can grill extra vegetables for batch cooking. Store them in their own container. This lets you build quick lunches all week. Having ready food matters. It makes healthy eating simple on busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. Here are three easy fixes. First, vegetables sticking to the grill? Make sure your grill is hot first. Also, oil the veggies, not the grates.

Second, is the dressing too sharp? Add a touch more olive oil or honey. It will smooth the flavor right out. I remember when my first vinaigrette made us pucker!

Third, worried about raw red onion? Soak the slices in cold water for ten minutes. This takes away the harsh bite. Fixing small problems builds your cooking confidence. It also makes your food taste just how you like it.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, it is naturally gluten-free. Just check your mustard label to be sure.

Q: Can I make it ahead? A: Prep the parts separately. Assemble everything just before you eat.

Q: What if I don’t have feta? A: Try cubed mozzarella or skip it. The grilled veggies are the real star.

Q: Can I double the recipe? A: Absolutely! Use two baking sheets for the grilled veggies. *Fun fact: Doubling a dressing recipe is my favorite kitchen math.*

Q: Are the herbs optional? A: Yes, but they add a lovely fresh pop. Use what you have in your garden.

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings sunshine to your table. It is one of my favorite summer traditions. I love seeing your kitchen creations.

Please share your photos with our community. It makes me so happy to see your versions. Your twists and ideas inspire everyone.

Have you tried this recipe? Tag us on Pinterest! I would love to see your beautiful salad bowl. Thank you for cooking with me today.

Happy cooking! —Chloe Hartwell.