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A vibrant bowl showcasing fresh summer salad recipes with colorful vegetables and a light vinaigrette.

Grilled Summer Salad: Fresh, Easy & Delicious

Experience the joy of summer produce with this fresh and easy grilled summer salad recipe. Featuring a unique twist of grilled peaches or halloumi, this vibrant dish offers a delightful smoky sweetness or savory crust. Perfect for any gathering or a light meal, it's a true standout that will become a go-to in your summer repertoire.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Salad, Side Dish
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint cherry tomatoes, halved (about 1¾ cups)
  • 1 medium cucumber, chopped (about 1½ cups)
  • 1 bell pepper, diced (any color) (about 1 cup)
  • 1 cup sliced snap peas
  • 1 cup fresh corn kernels (may use canned or frozen and thawed)
  • ½ small red onion, sliced or diced (about ½ cup)
  • ¾ cup crumbled soft goat cheese (4 ounces)
  • ½ cup roasted sunflower seed kernels
  • ½ cup finely chopped fresh parsley or fresh basil
  • 3 tablespoon extra-virgin olive or avocado oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, finely minced
  • ½ teaspoon fine salt plus more to taste
  • ¼ teaspoon black pepper plus more to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 2 firm peaches, halved or sliced (optional, for grilling)
  • 1 block halloumi cheese, sliced (optional, for grilling)
  • Olive oil (for brushing peaches or halloumi before grilling)

Equipment

  • Large bowl
  • Small bowl or jar with tight-fitting lid
  • Grill

Method
 

Prepare the Salad Base
  1. In a large bowl, place the halved cherry tomatoes, chopped cucumber, diced bell pepper, sliced snap peas, and fresh corn kernels.
  2. Add the sliced red onion, crumbled goat cheese, and roasted sunflower seeds.
Whip Up the Dressing
  1. In a small bowl or a jar with a tight-fitting lid, whisk or shake together the extra-virgin olive oil, red wine vinegar, finely minced garlic, fine salt, black pepper, and the optional red pepper flakes.
  2. Give it a good shake or whisk until everything is well combined and emulsified.
Toss and Serve
  1. Just before serving, pour the dressing over the salad ingredients.
  2. Toss everything gently to combine well.
  3. Serve immediately for optimal freshness and crunch.
Grilling Peaches (Optional)
  1. Select ripe but firm peaches. Slice them into halves or thick wedges, removing the pit.
  2. Brush them lightly with olive oil to prevent sticking.
  3. Preheat your grill to a medium-high temperature.
  4. Place the peach slices cut-side down on the grill grates. Grill for 3-4 minutes per side, until you see beautiful grill marks and the peaches have slightly softened and caramelized.
Grilling Halloumi (Optional)
  1. Slice the halloumi into ¼ to ½-inch thick slabs.
  2. Brush lightly with olive oil.
  3. Preheat your grill to medium-high.
  4. Place the halloumi slices directly on the grill. Grill for 2-3 minutes per side, until they develop a beautiful golden crust and are slightly softened.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days, but for best quality, consume within 24 hours. To prevent sogginess, always store undressed salad ingredients separately from the dressing. You can prepare the dressing and chop all vegetables ahead of time, storing them in separate containers for quick assembly. Dress just before serving. Grill peaches or halloumi right before serving for optimal texture and temperature contrast. Use a high-quality olive oil for the best flavor in the dressing, and always taste and adjust seasoning to your preference.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.