Grilled Sweet Corn & Vegetable Salad w/ Mediterranean Vinaigrette

I recently decided that my family and I needed a break from all kinds of animal protein.  We need to have something fresh and healthy.  So, I grilled quite a few vegetables, made a delicious Mediterranean vinaigrette, and combined them together in a very vibrant grilled salad.  If you would like to add animal protein to this dish, grilled chicken breasts would go wonderfully.


The Salad

5 ears Sweet Corn
1 white Onion
1 red Bell Pepper
6 large Cremini Mushrooms
1 cup Garbanzo Beans – cooked
1/4 cup Extra Virgin Olive Oil
1 teaspoon Salt
1 teaspoon Black Pepper – freshly ground
3/4 cup English or Persian Cucumbers
2 Avocados

Make sure all your vegetables are cleaned and / or washed by you (not the store) before you use them.  Slice the bell pepper and onion into manageable and easily grilled sliced.  Remove the shank, husk, and silk from the corn.  Oil, salt, and pepper the corn, mushrooms, onion slices, and bell pepper slices, and place them on a hot grill pan or an outdoor grill.  Grill each side until the vegetables are slightly charred or caramelized.  While you are grilling, prepare the vinaigrette.


1/4 cup Italian Parsley – finely chopped
2 tablespoons Cilantro – finely chopped
1 teaspoon fresh Oregano – finely chopped
1 large Lemon – zested & juiced
1/2 Orange – juiced
1 tablespoon Dijon Mustard
1/4 – 1/2 Extra Virgin Olive Oil
1 tablespoon Capers
1 teaspoon Salt or more to taste
1 teaspoon Black Pepper – freshly ground

Finely chop the parsley, cilantro, and oregano, and place them in a bowl with the dijon mustard, lemon zest, lemon juice, orange juice, capers, salt, and pepper.  Slowly drizzle in the extra virgin olive oil, and whisk, until the vinaigrette comes together and is emulsified.  Leave the vinaigrette in the refrigerator, until you are done making the salad, so the flavors can adequately meld together.

On a large clean cutting board or surface, place the grilled corn stem side down.  Run a sharp knife along each side, slicing the kernels off the ear and onto the surface.  Place all the corn in large bowl.  Slice the rest of the grilled vegetables, and add them to the bowl with the corn.  Add the cooked garbanzo beans.  Dice the cucumbers into small cubes, and add them as well.  You may slice the avocados, squeeze some lemon juice on them to prevent them from turning brown, and leave them to the side for garnish.  Or … you can slice them at the very last minute.

Take the vinaigrette out of the refrigerator, and drizzle it all over the salad.  Mix the salad well.  You may leave your freshly made salad in the refrigerator for the flavors to marry … or, you may serve it, while it is still warm.  When you are ready to serve the salad, top it with the fresh avocado slices, or leave them on the side, and Enjoy!

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