There’s something magical about summer evenings when the grill’s fired up and the air smells like smoky char and fresh herbs. That’s when I make my Grilled Vegetable Salad with Basil Dressing—a dish that tastes like sunshine on a plate. It started as a happy accident when I had too many veggies from the farmer’s market and a bunch of basil threatening to wilt. Now? It’s my go-to for lazy dinners, potlucks, or when I need to impress (without stressing). The secret? Letting those grill marks work their caramelized magic while the basil dressing adds a bright, herby punch. Simple, fresh, and downright addictive.

Why You'll Love This Grilled Vegetable Salad with Basil Dressing

Trust me, this isn't just another salad—it's the one you'll crave all summer. Here's why:

• Grilling = flavor magic: Those smoky char marks? They turn ordinary veggies into sweet, caramelized stars.
• Basil dressing steals the show: Fresh, herby, and just tangy enough to make every bite pop.
• Ready in 25 minutes: Faster than ordering takeout, and way more satisfying.
• Play with it: Swap veggies, add cheese, or toss in quinoa—it always works.

Basically, it's summer on a plate. You’re welcome.

Ingredients for Grilled Vegetable Salad with Basil Dressing

Grab these fresh, simple ingredients—you might already have most in your kitchen! I’ve grouped them so you can prep like a pro:

• For the veggies: 2 bell peppers (red and yellow), sliced into strips • 1 zucchini, sliced into ¼-inch rounds • 1 eggplant, cut into ½-inch slabs (trust me, thicker prevents mush!) • 1 red onion, sliced into wedges (keep the root end intact so they don’t fall apart) • 2 tbsp olive oil • 1 tsp each salt and black pepper
• For the salad base: 2 cups mixed greens (I love arugula for peppery bite)
• For the dressing: ¼ cup fresh basil leaves (packed—no skimping!) • 2 tbsp lemon juice • 1 tbsp honey (or maple syrup for vegan) • ¼ cup olive oil • 1 garlic clove, minced (or ½ tsp pre-minced in a pinch)

See? Nothing fussy—just good stuff that lets summer flavors shine.

Equipment You’ll Need

You don’t need fancy gear—just these basics:

• A grill (charcoal or gas—I’m not picky!)
• A blender for that creamy basil dressing (or whisk like crazy if you’re old-school)
• Mixing bowls and tongs (because nobody wants to flip veggies with a fork)

That’s it! Now let’s get cooking.

How to Make Grilled Vegetable Salad with Basil Dressing

Okay, let’s turn those gorgeous ingredients into the most vibrant salad you’ve ever tasted! Follow these steps—I promise it’s easier than it looks.

Step 1: Prep and Grill the Vegetables

First, fire up your grill to medium-high heat—you want those pretty grill marks, not burnt bits! While it heats, toss all your sliced veggies in a big bowl with the olive oil, salt, and pepper. Get your hands in there—massage that oil right into every nook and cranny.

Now, here’s my golden rule: don’t crowd the grill! Give those veggies some breathing room or they’ll steam instead of char. Lay them out in a single layer (you might need to work in batches). Grill for 3-4 minutes per side—you’ll know they’re ready when they’ve got those sexy black lines and feel tender when poked with tongs. Transfer to a plate and let them cool slightly (hot veggies wilt greens—learned that hard way!).

Step 2: Blend the Basil Dressing

While the veggies rest, make that showstopper dressing. Throw the basil, lemon juice, honey, olive oil, and garlic into your blender. Now blend for about 30 seconds—stop when it’s smooth and looks like liquid emerald velvet. Taste it! Want more tang? Add lemon. Too sharp? Drizzle in more honey. This is your moment to make it perfect.

Step 3: Assemble the Salad

Time for the grand finale! Spread your greens on a big platter (or individual plates if you’re fancy). Artfully arrange those gorgeous grilled veggies on top—I like to mix colors and textures. Finally, drizzle that vibrant green dressing all over everything. Serve immediately while it’s still slightly warm—that’s when the flavors sing!

Pro tip: If you’re prepping ahead, keep components separate and assemble right before serving. Nobody likes soggy salad.

Tips for the Best Grilled Vegetable Salad with Basil Dressing

Want restaurant-worthy results every time? Here are my tried-and-true secrets:

• Slice veggies evenly: Thickness matters! Aim for ¼-inch to ½-inch slices—too thin and they’ll vanish on the grill.
• Fresh basil is non-negotiable: Dried just won’t give that bright, punchy flavor we crave.
• Let veggies rest: 5 minutes off the grill = perfect texture (and no wilted greens!).
• Dress with abandon: That basil dressing shines brightest when you’re generous with it!

Variations and Add-Ins

This salad is like a blank canvas—make it your own! Here’s how I love to mix it up:

• Cheese lovers: Crumble feta or goat cheese on top for creamy tang (my weakness!).
• Protein boost: Toss in chickpeas, grilled chicken, or flaked salmon.
• Veggie swaps: Try asparagus, portobello mushrooms, or even grilled peaches for sweetness.
• Crunch factor: Toasted pine nuts or walnuts add the perfect bite.

See? Endless ways to keep it exciting all summer long.

Serving Suggestions

This salad shines as the star of any meal, but I love pairing it with grilled chicken for a protein boost or crusty bread to soak up that glorious dressing. It’s perfect for picnics, BBQs, or lazy weeknights when you want something fresh but satisfying. Trust me—it disappears fast at potlucks!

Storage and Reheating

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 2 days—but honestly, mine never lasts that long. A word to the wise: don’t reheat it! The magic is in that cool, crisp freshness with just a hint of smoky warmth from the veggies. If the greens get soggy, just add a fresh handful before serving.

Nutritional Information

Here’s the scoop per serving (but remember, these are estimates—your ingredients might tweak the numbers slightly!):

• Calories: 180
• Fat: 12g
• Carbs: 18g
• Fiber: 5g
• Protein: 3g

Not bad for something this delicious, right? Just keep in mind—if you go wild with cheese or nuts, those numbers will climb!

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most often about this salad:

Can I use a grill pan if I don’t have an outdoor grill?
Absolutely! A grill pan or even a cast-iron skillet works in a pinch—just crank up the heat to get those char marks. You might need to work in smaller batches though.

How long does the basil dressing last?
The dressing keeps for about 3 days in the fridge (store it in a jar and give it a good shake before using). The color might darken a bit, but the flavor stays amazing!

Can I make this salad ahead?
Yes—with a trick! Prep everything separately (store veggies in one container, greens in another, dressing in a jar). Assemble right before serving to keep everything crisp.

What’s the best way to slice eggplant so it doesn’t get mushy?
Cut it into ½-inch thick slabs—not too thin! And don’t forget to brush both sides with oil. This helps it get tender-crisp instead of soggy.

Is there a substitute for honey in the dressing?
Maple syrup works perfectly for a vegan version! Start with 1 tablespoon and adjust to taste—it’s slightly less sweet than honey.

Did You Make This Recipe?

If you tried this Grilled Vegetable Salad with Basil Dressing, I’d love to hear how it turned out! Leave a comment below or tag me on social—I’m always hungry for your kitchen adventures.

Grilled Vegetable Salad with Basil Dressing in 25 Minutes

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A fresh and vibrant salad featuring grilled vegetables and a homemade basil dressing.

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Ingredients

Scale 1x2x3x

• 2 bell peppers (red and yellow), sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups mixed salad greens
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup olive oil (for dressing)
• 1 clove garlic, minced

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Instructions

1. Preheat the grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, salt, and black pepper.
3. Grill the vegetables for 3-4 minutes per side until tender and slightly charred.
4. Let the vegetables cool slightly.
5. In a blender, combine basil leaves, lemon juice, honey, olive oil, and garlic to make the dressing.
6. Arrange the salad greens on a plate and top with grilled vegetables.
7. Drizzle the basil dressing over the salad.
8. Serve immediately.

Notes

• You can substitute honey with maple syrup for a vegan option.
• Add crumbled feta or goat cheese for extra flavor.
• Store leftovers in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 8g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: grilled vegetable salad, basil dressing, healthy salad, Mediterranean salad