Grilled Anti Pasta Salad
Elevate your summer salads with this vibrant and savory Grilled Antipasto Salad, a bold medley of perfectly charred vegetables, zesty salami, creamy mozzarella, and tangy artichoke hearts. This Italian-inspired dish features grilled zucchini, eggplant, bell peppers, and cherry tomatoes seasoned to perfection and topped with a luscious balsamic dressing infused with garlic and Italian herbs. Served over a bed of peppery arugula or plated on its own, this salad is a feast for both the eyes and the palate. Ready in just 35 minutes, it’s the ideal choice for a light yet hearty meal, perfect for picnics, barbecues, or weeknight dinners. Garnished with fresh basil and paired with crusty bread, this grilled salad celebrates Mediterranean flavors in every bite!
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Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 2 Red bell pepper
- 250 grams Cherry tomatoes
- 200 grams Artichoke hearts (jarred, drained)
- 150 grams Salami
- 150 grams Fresh mozzarella (pearls or cubed)
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 leaves Fresh basil leaves (torn)
- 100 grams Arugula (optional)
Directions
Step 1
Preheat your grill or grill pan over medium-high heat.
Step 2
Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the bell peppers into wide strips. Toss the zucchini, eggplant, bell peppers, and cherry tomatoes with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large bowl.
Step 3
Grill the vegetables in batches, turning occasionally, until they are tender and have nice grill marks (about 3–4 minutes per side). Set aside to cool slightly.
Step 4
If using arugula, spread it out on a large serving platter or bowl as a base. Arrange the grilled vegetables, artichoke hearts, salami slices, and fresh mozzarella over the arugula or directly on the platter if not using greens.
Step 5
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, remaining Italian seasoning, garlic powder, and a pinch of salt and pepper to create the dressing.
Step 6
Drizzle the dressing over the salad evenly, ensuring all components are lightly coated.
Step 7
Garnish with freshly torn basil leaves and serve immediately. Enjoy as a standalone salad or accompanied by crusty bread!
Nutrition Facts
| Serving size | (2029.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1893.5 |
| Total Fat 121.1g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 12.0g | |
| Cholesterol 242.4mg | 0% |
| Sodium 10450.1mg | 0% |
| Total Carbohydrate 127.3g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 74.1g | |
| Protein 79.6g | 0% |
| Vitamin D 54IU | 0% |
| Calcium 1027.1mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 4560.7mg | 0% |
Source of Calories