Grilled Vegetable Salad with Balsamic Herb Vinaigrette

Grilling is my favorite way to cook in warm weather. The grill adds a smoky depth and attractive char marks that make vegetables taste exceptional, and cleanup is usually easier than indoor cooking.

I use the grill for everything from main dishes like grilled BBQ chicken and burgers to vegetable sides. The smoky notes elevate simple ingredients into something special.

All summer long I grill a large batch of vegetables each week to use in salads, pasta, burritos and bowls. They’re especially good in this Grilled Vegetable Salad, where the smoky vegetables pair perfectly with fresh basil, tangy feta, and a slightly sweet balsamic dressing.

This version is how I love to enjoy summer produce: smoky, fresh, and balanced with creamy cheese and bright herbs.

Why you’ll love this recipe

• Full of smoky, charred vegetables, creamy feta, fresh basil, and a bright balsamic vinaigrette—ideal for summer gatherings.
• Highly adaptable: substitute vegetables, herbs, or cheese to suit your preferences or dietary needs.
• Quick to prepare—about 20 minutes total—and can be prepared completely ahead of time.
• Healthy and naturally gluten-free; it’s easy to make dairy-free by omitting or swapping the cheese.

Recipe ingredients

The ingredients shown are flexible suggestions. This salad works with many different vegetables, herbs, and cheeses—use what’s in season or what you enjoy most.

You can easily customize this salad by switching vegetables, using a different cheese, or choosing another dressing.

• Vegetables. This recipe uses zucchini, yellow crooked neck squash, red bell pepper, and red onion. Other great options include asparagus, portobello mushrooms, eggplant, corn, carrots, or hot peppers. Add fresh cherry tomatoes or cucumber after grilling for extra texture.
• Feta cheese. Crumbled feta adds a salty creaminess. You can substitute goat cheese, parmesan, or fresh mozzarella, or omit the cheese to keep the dish dairy-free.
• Basil. Fresh basil adds brightness; try parsley, cilantro or chives if you prefer.
• Dressing. A balsamic vinaigrette complements the charred vegetables nicely, though any favorite vinaigrette or store-bought dressing will work.

How to make grilled veggie salad

This salad is straightforward: about 10 minutes of prep and under 10 minutes of grilling. Keep the vegetables crisp-tender to retain texture and flavor.

Pro tip: Cook vegetables until crisp-tender to prevent a soggy salad.

See the recipe card below for the exact ingredient amounts and step-by-step instructions.

1. Prepare the vegetables and coat them lightly with olive oil, salt and pepper.
2. Grill over medium-high heat. Reduce to medium if needed, and grill in a single layer until grill marks form, about 3–4 minutes per side, until crisp-tender. Let cool slightly.
3. Coarsely chop the cooled vegetables and combine them in a bowl with crumbled feta and chopped basil.
4. Toss with enough balsamic vinaigrette to coat evenly. Serve warm or at room temperature.

Serving suggestions

This grilled vegetable salad is versatile—try serving it in any of these ways:

• At a cookout alongside grilled steaks or burgers.
• As a quick weeknight side served with roasted or air-fryer chicken or salmon.
• Tossed with pesto or a chimichurri-style sauce for a different flavor profile.
• Mixed with cooked pasta or black beans for a satisfying vegetarian meal-prep option.

Recipe notes

• Pro tip: Grill vegetables until they are crisp-tender rather than fully soft to keep the salad’s texture.
• Customize the vegetables to what’s fresh or what you prefer; adding cherry tomatoes or cucumber after grilling gives nice contrast.
• If you don’t want balsamic, try red wine vinaigrette, lemon vinaigrette, or any favorite dressing.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More summer side dishes you’ll love:

• Caprese salad
• Baked zucchini chips
• Broccoli slaw
• Classic coleslaw
• Grilled sweet potato fries
• Mexican corn salad
• Orzo pasta salad
• Ratatouille
• Summer tortellini pasta salad (author: The Modern Proper)
• Three bean salad
• Zucchini fritters