Get your daily dose of veggies by serving up this grilled salad chock-full of fresh produce. Zucchini and tomatoes are some of the most abundant of the season, and they play a major role in this grilled salad. Alongside bell peppers, bites of fresh mozzarella, and briny capers, this salad recipe will be on repeat all summer long.
Makes
4 servings
Total Time
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Ingredients
TOSS:
ADD:
WHISK:
Test Kitchen Approved
Test Kitchen Tip
For a more “hands-off” cooking approach, toss the prepared vegetables in a grill basket set on the hot grill and stir occasionally until slightly charred.
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
Toss zucchini, tomatoes, and bell peppers with 1 Tbsp. oil.
Grill vegetables, covered, until grill marks appear, 3–5minutes per side. Quarter tomato halves and slice peppers into strips; transfer to a bowl.
Add mozzarella and capers to vegetables.
Whisk together vinegar, remaining 1 Tbsp. oil, and sugar; toss with vegetables. Season salad with salt and pepper.
To prevent a watery salad and to add visual appeal, seed zucchini before slicing.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 261
% Daily Value*
Total Fat 18g 27%
Saturated Fat 7g 35%
Cholesterol 41mg 13%
Sodium 343mg 14%
% Daily Value*
Carbs 13g 4%
Fiber 2g 8%
Protein 13g
*Percent Daily Values are based on a 2,000 calorie diet.
