When people think of summertime fare, they often think of salads and grilling. So, why not combine the best of both worlds? Enter: my Grilled Greek Salad.
My husband and I fell head over heels for this Grilled Greek Salad. It has nuanced flavors that reminded us of a trip to Greece a few years ago, while of course having a summertime flare by using the grill.
And yes – we grilled all the produce! Red onion, bell pepper, tomato, and yes even the cucumber all went on the grill. It’s awesome how well everything held up to a quick grilling to give a little char!
To ensure best results with the vegetable grilling, try these tips to get the best Grilled Greek Salad:
- Slice the bell pepper into rings that are a little on the thicker side – about a half-inch thick. Once the bell pepper is sliced you can easily remove any membranes and seeds from the side of the bell pepper rings.
- Slice red onion into half-inch thick slices as well. Keep the onion in slices are you’re grilling and break into individual red onion rings after grilling.
- Select a firmer tomato variety. Remove the stem and cut in half horizontally.
- Use fresh, firm cucumbers. I prefer cucumbers without large seeds or any seeds, so I used small Persian cucumbers in this recipe. I would also use English/ seedless cucumbers. Whatever firm cucumber you select, slice lengthwise.
- Brush one side of the red onion and bell pepper rings with olive oil.
- Brush the cut side of tomato and cucumber with olive oil.
- Place vegetables cut-side down on the grill over a medium-high heat.
- Only grill for a few minutes, or until there is a little color on the vegetables.
Once you pull the veggies, you just chop the cucumber and tomato a little further and toss all the veggies into a bowl. Combine the ingredients for the simple three-ingredient Greek dressing and toss with the produce. Add some crumbled feta and pitted kalamata olives and your Grilled Greek Salad is complete!