Grilled Vegetable Summer Salad with Mozzarella

Is there anything better than relaxing outside on a beautiful summer day with an ice cold watermelon juice {or cocktail/beer/wine} while your favorite man {or woman} works his {or her} magic on the grill?

I think not, my friends…I think not.

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Really, this salad is so ridiculously easy to make that I feel bad even calling it a recipe.

And if you have someone else to do the grilling for you, you can pretty much consider it a day off from cooking all together.

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This delicious pile of love includes some of the best things that summer has to offer right now: fresh n’ juicy Roma tomatoes, slightly tender spears of asparagus, buttery avocado, and meaty portabella mushrooms.

All of that marinated and grilled then placed on top of a bed of crisp romaine and paired with fresh whole milk mozzarella cheese.

It’s so perfect, I can’t even stand it.

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It’s as easy as marinating the vegetables {in the most simple of marinades} for about thirty minutes, grilling them for about ten minutes, and voila! You have yourself a completely satisfying and healthy meal.

Getting your veggies has never been so easy or flavorful.


Grilled Vegetable Summer Salad

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  • 4 cups romaine lettuce, chopped
  • 2 roma tomatoes, halved lengthwise
  • 1 bunch asparagus (you will have some left over)
  • 2 large portabella mushroom caps
  • 1 avocado, halved lengthwise
  • 4 ounces whole milk mozzarella (skim or gluten-free, if necessary)
  • fresh basil or other herb of choice, chopped (optional)


  • 1/2 cup white balsamic vinegar
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Makes 2 large salads

Start by combining all of the ingredients for the marinade into a measuring cup or bowl and stir together.

I used a white balsamic vinegar from Trader Joes but feel free to use any flavor balsamic vinegar that you prefer.

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Wash vegetables and place the halved tomatoes, asparagus, and mushroom caps into a large re-sealable plastic bag or shallow dish*.

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*Do as I say and not as I do. My shallow dish was being used to keep my yogurt on ice after my refrigerator started to malfunction so I had to use a large bowl instead and toss the veggies around in the marinade several times. It was fun.

Next, pour the marinade on top of vegetables and allow to sit at room temperature for at least thirty minutes. After thirty minutes, remove vegetables from marinade and place on preheated grill (medium heat for gas grills). *Reserve remaining marinade to add to salad as dressing.

Grill tomatoes and asparagus for about 5 minutes or until tender, mushroom caps for about 4 minutes on each side, and avocado for about 3 minutes skin side down and for 30 seconds on the inside, until golden brown. Alternatively, you could use a cast iron grill pan on your stove top if you don’t have a grill.

Remove veggies from heat and dice into bite size pieces before arranging on top of the salad. Garnish with fresh herbs and mozzarella cheese and top with remaining marinade.

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It’s as simple as that folks!

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Grilling the vegetables in a balsamic marinade really brings out the best in them, I highly recommend you try it if you haven’t already.

And please don’t skip the portabella caps. I know they look scary but once they’re grilled, they take on a rich and meaty texture that imitates real steak.

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That’s right…steak.

And, if you use portabellas that are grown under UV light, you’ll meet your recommended daily intake of Vitamin D in one sitting!


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Do you have any plans to grill out this summer?

What are your favorite vegetables to grill?