It’s grilling season, and this Easy Grilled Salad is a summer favorite that’s easy to make and full of flavor. Warm, smoky vegetables are piled onto grilled romaine and finished with a creamy garlic dressing for a vibrant, satisfying dish.
This post was sponsored by Ocean Mist Farms.
Grilled salad might sound unusual at first, but once you try it you’ll see why it’s become a go-to. The contrast of charred, warm vegetables with crisp romaine and a cool dressing is irresistible. I like to take the basic concept—grilled romaine with dressing—and add a variety of summer vegetables for more texture and flavor.
I also add Ocean Mist’s Season and Steam Sweet Baby Broccoli for convenience and taste. The baby broccoli steams in about three minutes, so it helps this whole recipe come together quickly.
Vegetables used in this salad
- Romaine
- Corn on the cob
- Zucchini
- Red bell pepper
- Cherry tomatoes
For the dressing, you can use any favorite, but a simple creamy garlic dressing complements the grilled vegetables perfectly. It’s quick to whisk together and brings a bright, savory finish to the salad.
This salad can be served in a few ways:
- Serve each vegetable whole or in large pieces for a rustic presentation.
- Keep romaine halves intact and pile the grilled veggies on top for a wedge-style serving.
- Chop all the grilled vegetables and romaine and toss them with the dressing for a classic chopped salad.
All options are delicious; I usually chop everything after grilling and toss it with the dressing for an even mix of flavors and textures.
Ocean Mist’s Season and Steam vegetables are a great shortcut—fresh, easy to cook, and time-saving. Using steam-ready vegetables like their Sweet Baby Broccoli makes weeknight cooking simpler while keeping meals healthy and flavorful.
If you make this salad, I’d love to hear how it turns out—leave a comment or share a photo and tag @foodwithfeeling on Instagram.
Easy Grilled Salad
Ingredients
For the salad:
- 2 heads of romaine lettuce, cut in half longways
- 2 ears of corn, shucked
- 1 zucchini, cut in half lengthways (or quartered if larger)
- 1 red bell pepper, cut into 1-inch strips
- Olive oil for brushing
- 1 cup cherry tomatoes, halved
- Optional toppings, sunflower seeds, pine nuts, or other seeds/nuts
- 1 bag Ocean Mist Season and Steam Sweet Baby Broccoli
For the dressing:
- ⅓ cup mayo, use vegan if desired
- 2 cloves garlic, grated or finely minced
- ¼ teaspoon onion powder
- ¼ teaspoon dill, fresh or dried
- Zest and juice of ½ lemon
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
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Preheat your grill to high heat (about 400°F).
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Arrange the romaine, corn, zucchini, and bell pepper on a tray. Brush all vegetables lightly with olive oil or spray with cooking spray.
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Grill the corn first for 8 minutes, turning a quarter turn halfway through. After 8 minutes, add zucchini and bell pepper and grill for 5 more minutes. Rotate the corn and flip the zucchini and pepper as needed. Add romaine cut-side down and grill everything for an additional 4 minutes. During the last minute, flip the romaine to char the other side.
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Remove the vegetables from the grill and let them cool slightly. Cut the corn from the cob and dice the bell pepper and zucchini into bite-sized pieces.
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Cook the Season and Steam Sweet Baby Broccoli according to package directions, let cool slightly, then chop.
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Make the dressing by whisking together the mayo, garlic, onion powder, dill, lemon zest and juice, salt, and pepper in a small bowl.
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To serve, top romaine halves with corn, chopped zucchini, bell pepper, cherry tomatoes, and chopped broccoli. Drizzle with the creamy garlic dressing and sprinkle with sunflower seeds or nuts if desired. Enjoy!