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!
Grilled Greek Salad
- 3 medium-sized firm tomatoes, stem removed and cut in half
- 4 small Persian cucumbers cut in half lengthwise
- 1 green bell pepper sliced into ½-inch thick rings with the membrane and seed discarded
- 1 small red onion sliced into ½-inch thick rings (keep in whole slices for grilling)
- olive oil
- ⅓ cup crumbled feta cheese
- ¼ cup pitted kalamata olives
For the dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- Preheat grill to medium-high heat.
- Make dressing by whisking the extra virgin olive oil, red wine vinegar, oregano, and salt. Set aside.
- Brush all vegetables (tomato, cucumber, bell pepper, red onion) with olive oil on the cut side.
- Place vegetables on the grill and grill 4-5 mintues on one side to add a little color and smoky flavor. Vegetables do not need to be turned.
- Remove from grill and allow to cool until they are cool enough to handle.
- Chop each tomato half into four pieces and each Persian cucumber half into three pieces.
- Separate the red onion into individual rings.
- While still warm, place vegetables in a bowl. Toss with dressing.
- Add feta cheese and pitted kalamata olives for one last gentle toss before serving.