Grilled Mediterranean Salad

If you're looking for something new and fresh to make at home... we've got another great recipe for you. Heather Berryhill is back to show us how to make a grilled Mediterranean salad.

Grilled Mediterranean Salad with Heather Berryhill

1. 1 lb uncooked campanile pasta
2. 1/4 cup balsamic vinegar
3. 3/4 cup olive oil, divided, plus more grill grates
4. 2 tsp kosher salt, divided, plus more for water
5. 2 medium zucchini, trimmed and cut into 1/4-inches, planks
6. 2 red bell peppers (or any color you prefer), halved lengthwise, cored, and seeded
7. 1 red onion, cut into 1/2-inch wedges
8. 8 oz Halloumi cheese (or Queso Fresco), cut into 1/2-inch slabs
9. 2 Tbsp fresh oregano, chopped, plus more for serving
10. 1 cup chopped almonds, divided

DIRECTIONS:

Bring a large pot of generously salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 6 to 7 minutes. Drain; rinse under cold water and drain again. Transfer to a large bowl. While pasta cooks, whisk vinegar, 1/2 cup oil, and 1 teaspoon salt in a small bowl. Preheat grill to medium-high (400 degrees to 450 degrees) and lightly oil grates (or heat an oiled grill pan over high.) Toss zucchini, bell peppers, onion, and 3 tablespoons oil in a bowl. Brush cheese with remaining 1 tablespoon oil in a separate bowl. Grill vegetables, uncovered, flipping once, until tender and browned, 3 to 4 minutes per side. Transfer to a bowl. Add 1/4 cup vinaigrette and 1/2 teaspoon salt; toss to coat. Let stand for 15 minutes.

Prep Time: 45 minutes

Total Time: 45 minutes

Serves 8