Grilled Mediterranean Salad Recipe

Name: Grilled Mediterranean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. baby Yukon gold potatoes; 1 lb. mixed zucchini and yellow squash; 1/2 lb. asparagus; 1 head radicchio; 1 tsp. kosher salt; 1/2 tsp. ground pepper; 1 pt. mixed heirloom baby tomatoes; 3/4 c. torn basil leaves; 1/2 c. pitted kalamata olives; 3 oz. Ricotta Salata cheese; 2 tbsp. extra-virgin olive oil; 2 tbsp. white balsamic vinegar

Servings: persons

3/4 lb. baby Yukon gold potatoes
1 lb. mixed zucchini and yellow squash
1/2 lb. asparagus
1 head radicchio
1 tsp. kosher salt
1/2 tsp. ground pepper
1 pt. mixed heirloom baby tomatoes
3/4 c. torn basil leaves
1/2 c. pitted kalamata olives
3 oz. Ricotta Salata cheese
2 tbsp. extra-virgin olive oil
2 tbsp. white balsamic vinegar

1
Boil potatoes in a saucepan until almost tender when pierced with a skewer, about 10 minutes.
2
Drain and place on paper towels to cool completely.
3
Halve potatoes.
4
Heat a gas grill on medium or prepare a medium fire in a charcoal grill.
5
When ready to grill, oil grill grate.
6
Lightly coat squash, asparagus, and radicchio with olive oil cooking spray and season with salt and pepper.
7
Grill them and the potatoes 8 to 10 minutes, turning with tongs two or three times, until lightly charred on all sides and tender.
8
Transfer potatoes to a large bowl.
9
Transfer vegetables to a cutting board.
10
Cut squash crosswise into 1-inch pieces, cut asparagus into thirds, and remove core from radicchio and cut crosswise into thick slices.
11
Put vegetables in bowl with potatoes and cool to room temperature.
12
Add remaining ingredients and gently toss to combine.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 lb. baby Yukon gold potatoes, 1 lb. mixed zucchini and yellow squash, 1/2 lb. asparagus, 1 head radicchio, and more.

Yes, Grilled Mediterranean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Mediterranean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions