Grilled Mediterranean Salad

Wednesday, July 8th 2020, 10:13 am
By: News On 6

TULSA, Okla. -

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


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