Grilled Vegetable Salad with Mozzarella Pearls
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.
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.
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, 3–5 minutes 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.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 7g 35%
Cholesterol 41mg 13%
Sodium 343mg 14%
Carbs 13g 4%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.