This grilled vegetable salad is the very definition of summer. It’s flavorful, filling, fresh, and the perfect side dish for any barbecue or cookout.

Overhead view of a grilled vegetable salad in a bowl.

To me, summer cooking is all about two things: grilling and fresh produce. There are so many fruits and veggies in season during the summer, and they’re the perfect food on a sunny day. And it goes without saying that grilling is an all-time great summer activity. That’s why this grilled vegetable salad is one of my go-to recipes during the summer. It combines everything I love about summer veggies and grilling. Pair it with grilled pineapple tofu kebabs or juicy grilled pork chops.

Why This Grilled Vegetable Salad Is a Must-Make

It’s no secret that I love salads! Especially when they’re quick, easy, and packed full of flavor like this one. Here's why I have it on repeat all season long.

The best of summer. This salad is a combination of grilled vegetables like squash, asparagus, and mushrooms, and fresh ingredients like greens and avocado. Of course, it's easy to customize with ingredients in the fridge.
Easy homemade dressing. The rich and tangy dressing is a variation on my maple tahini dressing that goes so well with the vegetables, and a crumble of feta cheese adds a burst of saltiness.
Pair it with everything. Whatever you’ve got on the grill this summer, this salad will complement it beautifully!

What You'll Need

Here’s everything you need to make this easy grilled vegetable salad this summer. Check out the recipe card at the bottom of the page to see the specific quantities for all the ingredients.

Grilling Vegetables

Mushrooms – Portobello mushrooms are best for grilling because of their size and meaty flavor.
Onion – I like to use a red onion for this recipe, but you can use a yellow onion if you prefer.
Zucchini
Summer squash
Asparagus

Salad Ingredients

Olive oil – Avocado oil is another good option.
Avocado – Remove the pit and scoop out the flesh, then slice or dice it.
Feta cheese – Goat cheese or shaved Parmesan cheese also works nicely. You can use vegan cheese if you want.
Greens – I like to use a mixture of salad greens, but you can use one variety, like spinach or kale, if you prefer.

Tahini Dressing

Balsamic vinegar – Substitute apple cider vinegar or red or white wine vinegar if needed.
Tahini – You can buy tahini from the store or make homemade tahini to use instead.
Dijon mustard – Yellow mustard will also work if that's what you have.
Lemon juice – It’s important to use freshly-squeezed lemon juice.
Maple syrup – Be sure to use 100% pure maple syrup. You can also use honey instead.
Garlic powder – Fresh garlic will work here, too. Substitute 1 minced whole garlic clove in place of 1/2 teaspoon of powder. I also season the dressing with salt and freshly cracked pepper.

Collage showing how to make a grilled vegetable salad with mushrooms, peppers, onions and squash.

How to Make Grilled Vegetable Salad

Here’s how to make this 20-minute summer salad. It has complex flavors, but it’s easy to make!

Prep the veggies. While the grill heats, remove the stems from the mushrooms and the ends from the asparagus. Cut the squash, zucchini, and onion into rounds. Place them all on a baking sheet. Drizzle some olive oil over the vegetables, then season them with salt and pepper.
Grill. Put your veggies on the grill and cook for 3-4 minutes. Then remove the asparagus, and flip the other vegetables. Cook for another 2-3 minutes.
Make the dressing. Combine all the salad dressing ingredients in a bowl, and whisk until smooth. If the dressing is too thick, add a little bit of water until it’s the right consistency.
Assemble. Place the greens in a salad bowl. Cut the grilled veggies into bite-sized pieces, and place them on top of the greens. Add crumbled feta and cubes of avocado on top, then drizzle the dressing over the salad. Now you’re ready to serve!

More Dressing Options

These grilled veggies go wonderfully with just about any salad dressing. Try my homemade Italian dressing, vegan Caesar dressing, green goddess dressing, or a simple shallot dressing for something lighter.

Recipe Tips & Tricks

Make even cuts. It’s really important to be consistent with your knife when making this recipe. You want the pieces of each vegetable to be cut to similar sizes so that they’ll cook at the same speed. If you have some 2-inch rounds of zucchini cooking next to some 1-inch rounds, some pieces will be overcooked, and some will be undercooked.
Adjust the seasonings. There are a lot of awesome and strong flavors in this summer salad. I recommend tasting the dressing after you make it and adjusting the seasoning as needed. Then, after you’ve assembled the salad, take a bite and see if it needs more salt or pepper.
Make it ahead of time. If you have the time, try making this salad a few hours ahead of time and keeping it in the fridge. If the ingredients have some time to sit together, the grilled veggies will absorb so much flavor from the sweet and tart dressing. Plus, it makes it that much easier if you're prepping for a party or a big meal.
Swap the greens with grains. To make this into a heartier salad, swap the leafy greens for cooked quinoa (for a grilled version of my roasted vegetable quinoa salad) or farro.

What to Serve With This Grilled Vegetable Salad

This hearty veggie salad goes well with pretty much any meal. But I think it’s best when served alongside other grilled foods drizzled with romesco sauce on a hot summer day! Here are some ideas, with or without the grill.

Overhead of a serving of grilled vegetable salad with tahini dressing.

How to Store Leftovers

Refrigerate. This salad will last in the fridge for up to 5 days. Make sure to store it in an airtight container, or tightly wrap the salad bowl with plastic wrap.
Freeze the grilled vegetables. You can freeze the grilled veggies by themselves (without the other salad ingredients or dressing) in an airtight container for up to 3 months. Freeze the tahini dressing separately in an airtight jar for up to 4 months.

More Easy Summer Salad Recipes

Prep: 10

Cook: 10

Total: 20

Ingredients

for the salad:

3 portobello mushrooms
1 small onion
1 medium zucchini
1 medium summer squash
1 bunch asparagus
2 tablepsoons olive oil
Sprinkle of salt and pepper
1 avocado
1/2 cup feta (vegan optional)
6 cups greens

for the dressing

1/4 cup balsamic vinegar
3 tablespoons tahini
1 tablespoon dijon mustard
Juice of 1 whole lemon
1 teaspoon maple syrup (or honey)
1/2 teaspoon garlic powder
Salt & pepper to taste
Water if needed

Instructions

Start by grilling the vegetables. Turn on your grill to medium heat.
Remove the stems from the mushrooms and place on a baking sheet or plate. Cut off the ends of the onion and slice it into 1/4" thick slices. Add to the baking sheet.
Cut off the ends of the squash and zucchini and cut into 1" rounds. Place them on the baking sheet.
Trim the ends off of the asparagus and add them to the baking sheet. .
Drizzle all the vegetables with the olive oil and sprinkle with salt and pepper.
Place the veggies directly on the grill and cook for 3-4 minutes. Remove the asparagus, and flip the rest of the vegetables. Cook for another 2-3 minutes.
Remove from the grill and allow to cool while you prep everything else.
Whisk together all the salad dressing ingredients until smooth and creamy. If the dressing is too thick, then add a splash or two of water.
When ready to serve, cut the veggies into bite-size pieces. Add the greens into a large salad bowl and top with grilled veggies. Crumble some feta on top, cube the avocado, and add it. Drizzle with dressing and enjoy!

Notes

You can add any other veggies that are good on the grill to this recipe.
If you make the salad a few hours in advance, the flavors will become more intense.
Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

cuisine: American

course: Salad

Grilled Vegetable Salad for Summer

Why This Grilled Vegetable Salad Is a Must-Make