Grilled Vegetable Salad with Honey-Feta Vinaigrette

A vibrant Mediterranean-inspired salad featuring charred seasonal vegetables tossed in a bright, savory vinaigrette with a hint of honey-whipped feta.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Grill

Ingredients

• 2 medium zucchini
• 2 large red bell pepper
• 1 medium red onion
• 5 oz arugula
• 4 oz feta cheese
• 0.5 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Preheat your grill to medium-high heat. Slice the zucchini into 1/2-inch thick planks, slice the red bell peppers into quarters, and slice the red onion into thick 1/2-inch rings. — 400°F
2. Toss the sliced vegetables with 2 tablespoons of olive oil, salt, and pepper. Grill the vegetables in batches until tender and slightly charred, about 3 to 4 minutes per side. (about 8 min) — 400°F
3. In a blender or food processor, combine the feta cheese, remaining olive oil, red wine vinegar, honey, and dried oregano. Blend until creamy and smooth.
4. Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces.
5. In a large mixing bowl, combine the arugula with the chopped grilled vegetables and toss with the feta vinaigrette just before serving.