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Grilled Veggie Salad with Chimichurri Sauce

A colourful summer grilled veggie salad with fresh tomatoes, grilled haloumi and a herbed chimichurri sauce dressing for the BBQ season.
Prep Time20 mins
Total Time45 mins
Servings: 2
Author: Nikole Goncalves

Ingredients

Salad

  • 1 red bell pepper
  • 1 zucchini
  • 1 yellow squash
  • 1 small red onion
  • 2 large heirloom tomatoes
  • 2 tablespoons extra virgin olive oil
  • 100 g Halloumi cheese
  • Optional: Cilantro for garnish

Chimichurri Sauce

  • 1 cup packed fresh parsley
  • 1 cup packed fresh cilantro
  • 3 garlic cloves roughly chopped
  • ¼ cup red wine vinegar
  • cup extra virgin olive oil
  • Juice of ½ lemon
  • 1 teaspoon Simply Organic Dried Oregano
  • 1 teaspoon Simply Organic Dried Thyme
  • ½ teaspoon Simply Organic Red Chilli Pepper Flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • 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.

Notes

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.