A colourful summer grilled veggie salad with Chimichurri Sauce, fresh tomatoes, and grilled haloumi perfect for the BBQ season.
As a foodie one of my favourite parts of this time of the year is bringing out the BBQ and grilling up everything and anything because let’s be honest food is better when grilled 😉 And when it comes to family BBQ’s and dinners we always serve a big grilled veggie salad so I thought I would share my little spin on our family classic.
The best part of this type of salad is that you can really use any veggies you have leftover in the fridge. Eggplant, sweet potato, corn, you name it! Now the instructions below are for grilling indoors so everyone can enjoy this recipe whether you live in a condo or just simply don’t have a BBQ but the cooking time is fairly similar for either one or just let the BBQ master in your family handle it.
Now let’s talk about this herb infused Chimichurri sauce because it gives me all the feels and is a staple sauce in my fridge during BBQ season. If you’re new to Chimichurri it’s kind of like the Argentinian version of pesto just without the basil, nuts and cheese. You can use it for so many purposes such as a marinade, spread, or use it as a dressing like I am in this salad. And just like the salad you can switch it up with whatever herbs you have in the fridge or just add more Simply Organic dried herbs because they are so flavourful it feels like you’re eating fresh.
When it comes to my spices and dried herbs I don’t mess around. Quality is key and my go to spice company has been Simply Organic ever since I discovered the magical world of health food stores and started diving into healthy cooking for myself back in college. The right spices can transform a dish and that’s definitely the case with this salad. Best part is dried herbs last longer so you can always have herbs on hand when you need them.
Make the Chimichurri. In a small food processor, add the parsley, cilantro, garlic, vinegar, olive oil, lemon juice, oregano, thyme, chilli pepper flakes, salt and pepper. Process on high for 30 seconds.
Broil the red pepper for 10 minutes on each side. Remove from oven, using tongs and place the pepper in an airtight container. Set aside. Allow to cool for 10 to 15 minutes. Once cooled, peel the skin, remove stem and seeds and slice into ½ -inch strips.
Using a mandolin or sharp knife, slice the zucchini and squash lengthwise, about ¼-inch thick and the haloumi into ¼ inch triangles. Slice the red onions lengthwise into ½-inch strips. Slice the tomatoes into ½-inch wedges.
Heat a large grill pan on medium heat. Toss veggies and cheese in a bowl with olive oil and grill each side for 3 to 4 minutes, or until charred grill marks are visible and set aside.
In a large salad bowl, add the grilled veggies, tomatoes, and desired amount of the Chimichurri sauce (I used about half). Toss until well coated and top with grilled haloumi. Store any leftovers in an airtight container, in the fridge for up to 2 days.
Note: You can store the leftover chimichurri sauce in an airtight container refrigerated for 3-4 days or freeze for up to 1 month and use on anything from grilled meat, pasta, sandwiches, etc.