Go Back

Grilled Summer Vegetable Greek Salad

Servings 2 to 4 people

Equipment

  • Outdoor grill or indoor grill pan
  • Salad bowl
  • Cutting board
  • Chef’s knife

Ingredients

  • 1 squash
  • 1 zucchini
  • 1 large red bell pepper
  • 1 tbsp olive oil
  • Kosher salt 
  • Black pepper
  • 3 big handfuls of baby spinach (about half of a 5 ounce container)
  • 1 medium tomato (about 6 ounces - whatever kind looks the best!), cut into thin wedges
  • 1 Persian cucumber (or 1/4 English cucumber), thinly sliced
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup kalamata olives, halved
  • 1 avocado, cubed
  • 4 ounces feta cheese (omit for Whole30)
  • Optional: fresh oregano and mint

Instructions

  • Preheat an outdoor grill or indoor grill pan to medium-high heat.
  • Cut the squash and zucchini vertically into 1/4-inch thick planks. Cut bell pepper into 3 or 4 big pieces. Toss in the salad bowl you’re going to use with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a pinch of black pepper.
  • Grill vegetables until charred and tender, 3 to 5 minutes per side. The peppers will take longer than the squash and zucchini. Transfer to a cutting board and chop into 1-inch pieces.
  • Add 3 big handfuls of spinach to your salad bowl and use a fork and chef’s knife to chop the spinach into small pieces. Season with a pinch of salt and pepper.
  • Add the grilled vegetables, 1 sliced medium tomato, 1 thinly sliced Persian cucumber, 1/4 thinly sliced medium red onion, and 1/4 cup kalamata olives. Before you toss them into the spinach, season them well with a big pinch of salt and pepper.
  • Toss the salad together with desired amount of dressing. Taste and season with salt as desired.
  • Top with 1 cubed avocado and 4 ounces feta cheese. If you have them, garnish with a couple tablespoons of fresh oregano and mint leaves.