Hot Grill Salad
Posted: | Categories: Recipes | Tags:salad summer
Hot Grill Salad
Melissa Ben-Ishay
This salad combines a few of my favorite things: grilled vegetables, summer corn, Bulgarian feta, and a no-fuss grain. It’s filling on its own for a weeknight meal or a great side with grilled chicken, ribs, steak…whatever you’re cooking up. And the dressing—omg the dressing. If you only buy fresh oregano once this summer, do it for this salad. The heat from the grilled veg helps the flavors from the herbs bloom, so you get an incredibly fragrant dressing. I added balsamic glaze at the end because I thought it would be prettier that way, but honestly I might like it better without it. If you like a hint of sweetness in your salads, go for it!
Ingredients
1 cup coarse bulgur
½ teaspoon salt
1 medium zucchini, trimmed
1 red bell pepper
1 head broccoli
1 bunch asparagus, trimmed
1 garlic clove, grated
¼ cup olive oil
2 ears of corn, shucked
Avocado oil spray
1/4 cup feta
Balsamic glaze (optional)
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¼ cup finely chopped fresh herbs—I used a mix of chopped chives, fresh oregano, and basil
2 tablespoons olive oil
Juice of 1 lemon (about 3 tablespoons)
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon black pepper
Directions
Bring 2 cups of water to a boil in a saucepan. Add the bulgur and ½ teaspoon salt. Cover and cook for 7 to 8 minutes, until the water is absorbed. Remove from heat until you’re ready to serve.
Preheat your grill to medium-high or heat a grill pan over medium-high heat.
Cut the zucchini on a bias into ½” slices. Cut the bell pepper into 3” wide strips, and cut the broccoli lengthwise into 4 equal “steaks” (save any florets that fall off).
Add the cut veggies to a large bowl with the asparagus.
Whisk the grated garlic with the olive oil. Pour it over the veggies and use your hands to get everything coated.
Grill the veggies for 3 to 4 minutes on each side until tender and grill marks form. Zucchini and asparagus cook the fastest. Season each side as you go with a pinch of salt and pepper. Transfer the grilled veggies to a large cutting board.
Spray the corn with avocado oil and place on the grill for 3 to 4 minutes on each side, until grill marks form.
While the corn cooks, make the dressing. Add the chopped herbs, olive oil, lemon juice, garlic, salt, and pepper to a large bowl and whisk to combine.
Once they’re cool enough to handle, chop the grilled veggies and cut the corn off the cob. Add the vegetables to the dressing while warm. Stir everything together so the veggies are evenly coated in the dressing.
Spoon the bulgur onto a plate and add the grilled veggies on top. Crumble the feta over the veg. Adjust seasonings to taste and drizzle with balsamic glaze for extra sweetness (optional). Store any leftovers in an airtight container in the fridge for up to 3 days.
