In the endless search for recipes that help us get more veggies into our diets, this grilled vegetable salad with Vidalia onion dressing, inspired by, A Farmgirl’s Dabbles, is a keeper. Tender, lightly charred Vidalia onions, corn, summer squash and colorful bell peppers sitting atop a bed of radicchio and your favorite dark leafy greens — all tossed with a Vidalia onion vinaigrette — will outshine whatever else you put on your plate. After you fire up the grill and get your grates nice and hot, you’ll coat the grates with vegetable oil to keep your vegetables from sticking. If your grill grates are too wide to hold them, use oiled pizza screens or invest in a couple of open-style or enclosed vegetable grill baskets; they’ll keep your vegetables from falling to their deaths in the flame. Time-saving bonus: Enclosed grill baskets let you flip your food all at one time. ALSO TRY: Copycat Panera Fuji apple chicken salad Drizzle the veggies generously with olive oil and season them with salt and pepper. Corn takes a few minutes longer to cook, so put the ears on the grill first. Put the rest of the vegetables over the flames and grill until they’re softened and lightly charred. While your grilled veggies are cooling, prepare the rest of your grilled salad ingredients. Place three Vidalia onion rounds in a blender along with olive oil, red wine vinegar, honey, mustard, tarragon, salt and pepper. Blend them until they’re emulsified, and adjust the seasoning, if necessary. Transfer this lovely dressing to a shaker or mason jar. Arrange your favorite dark leafies on a large serving platter. Place grilled onions, zucchini, yellow squash and bell peppers over the greens. Cut kernels off the corn cobs and scatter them over the salad along with the radicchio. You can lightly drizzle the salad with the yummy grilled Vidalia onion dressing to give your hungry party goers a fuss-free side they can pile on their plates, or you can serve the dressing alongside this lip-smacking yummy grilled salad for guests to drizzle on as desired. Either way, your grilled veggies salad is going to be a summer cookout winner.
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Brush onions with olive oil for grilled vegetable salad with onion dressing
The magic of olive oil! Coating completely will help keep onions from sticking to the grill and allow them to get nice color without over-drying.
Drizzle olive oil over zucchini and bell peppers on a separate baking sheet
Prepping veggies on a sheet-pan will help you get the oil spread out evenly.
Season with salt and pepper and brush corn with olive oil
Salt and pepper are essential. If you have fresh peppercorns and sea salt, use them here. You can taste the difference.
Place corn on heated grill first
With grilling, it is about timing. Corn takes longer to cook, so it’s a good idea to start it first.
Put additional vegetables on the grill for grilled vegetable salad with Vidalia onion dressing
Spread other vegetables out on the grill and allow to cook.
Cook until vegetables soften and have good color
With grilling you want nice coloring, slight char and some grill marks.
Remove corn from cob with knife for grilled vegetable salad with Vidalia onion dressing
After your corn has cooled a bit, slice the kernels off of the cob. This is a nifty little trick that is so easy to do and lets you have fresh corn at the ready for any recipe.
To make dressing add grilled Vidalia onions to a food processor
Food processors are wonderful tools for blending dressings and sauces. The nicely charred onions will get blended into smooth creaminess in no time.
Add remaining ingredients for Vidalia onion dressing, then blend
Just a few simple ingredients and you are good to go.
Place grilled veggies over a bed of greens
It’s as easy as that! Choose any greens you like, from baby spinach to spicy arugula.
Add corn kernels over grilled vegetable salad with Vidalia onion dressing
Sweet corn and tangy Vidalia onion dressing make this whole salad come together into one glorious meal.
Drizzle Vidalia onion dressing over top
The dressing is thick and so flavorful.
So many beautiful colors!
This is a perfect summer salad to bring to a party or serve at home when grilling out in the backyard.
Loaded with flavor
Try this recipe today! Even your non-veggie-lovers may become converts.
Enjoy a plate today!
So simple and good for you!
Courses Salads
2 large Vidalia onions, sliced into 1/2-inch rounds, divided2 medium zucchini, sliced 1/2-inch thick on the diagonal2 medium yellow squash, sliced 1/2-inch thick on the diagonal1 red bell pepper, seeded and sliced into 1/2-inch rounds1 orange bell pepper, seeded and sliced into 1/2-inch rounds2 ears sweet corn, husked, silk removedOlive oilKosher saltFreshly ground black pepperYour favorite dark leafy greens, such as baby kale, arugula, or spinach1/2 cup thinly sliced raddichio
DRESSING:
3 large rounds of grilled Vidalia onions, chopped1/2 cup extra-virgin olive oil1/4 cup red wine vinegar1/4 cup honey1 tablespoon Dijon mustard1 teaspoon chopped fresh tarragon3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
