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Grill a Delicious Summer Vegetable Salad with Ariston Lemon-infused Olive Oil Dressing


  • 2 zucchinis, sliced lengthwise

  • 2 yellow squashes, sliced lengthwise

  • 1 red bell pepper, seeded and quartered

  • 1 red onion, sliced into thick rounds

  • 1 cup cherry tomatoes, halved

  • 1 cup fresh corn kernels

  • 1/4 cup fresh basil leaves, torn

  • 1/4 cup fresh mint leaves, torn

  • Salt and black pepper to taste

For the dressing:

  • 1/3 cup Ariston Lemon Infused Olive Oil

  • 2 garlic cloves, minced

  • 1 teaspoon Dijon mustard

  • 1 tablespoon honey

  • Salt and black pepper to taste


  1. Preheat your grill to medium-high heat.

  2. In a small bowl, whisk together the ingredients for the dressing - Ariston Lemon Infused Olive Oil, minced garlic, Dijon mustard, honey, salt, and black pepper. Set aside.

  3. Brush the zucchini, yellow squash, red bell pepper, and red onion with Ariston Select Olive Oil and season with salt and black pepper.

  4. Place the vegetables on the preheated grill and cook for about 4-5 minutes per side, or until they have grill marks and are tender-crisp. Remove from the grill and let them cool slightly.

  5. Cut the grilled vegetables into bite-sized pieces and transfer them to a large salad bowl.

  6. Add the cherry tomatoes, fresh corn kernels, torn basil leaves, and torn mint leaves to the bowl with the grilled vegetables.

  7. Pour the lemon-olive oil dressing over the salad and gently toss to coat all the ingredients evenly.

  8. Taste and adjust the seasoning with salt and black pepper if needed.

  9. Allow the salad to sit at room temperature for 10-15 minutes to allow the flavors to meld together.

  10. Serve the grilled summer vegetable salad as a refreshing side dish or light main course. Enjoy!

Note: You can also customize this recipe by adding grilled chicken or shrimp for some protein, or by sprinkling crumbled feta or goat cheese over the top for extra flavor.

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