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Side Dishes

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.

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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.

Nutritional Facts

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