Michael Matthews adapted by JojoM

A vibrant grilled Mediterranean salad tossed with sun-dried tomato vinaigrette, topped with feta, olives, and hard-boiled eggs. Perfect for a light yet satisfying meal.
This Grilled Mediterranean Salad 🌿 bursts with color and flavor — smoky grilled vegetables, creamy feta, and tangy sun-dried tomato vinaigrette come together for a light yet satisfying meal. Perfect for warm-weather dining or a healthy lunch any day of the week!
This salad captures the essence of Mediterranean cuisine — fresh vegetables, olive oil, feta, and a zesty homemade vinaigrette that ties everything together. It’s high in protein from eggs and feta, low in calories, and full of antioxidants from the grilled veggies.
The vinaigrette is the heart of this recipe 💚. Blending balsamic vinegar, capers, garlic, and sun-dried tomatoes gives a bold, tangy flavor that perfectly complements smoky vegetables. It’s a quick, healthy dressing that you’ll want to drizzle on everything!
Grilling the vegetables adds a beautiful charred sweetness and soft texture that makes this salad special. Zucchini, asparagus, bell peppers, and red onions are tossed with olive oil and simply seasoned — then grilled to perfection.
Top your bowl with hard-boiled eggs, Kalamata olives, crumbled feta, and fresh basil 🌿. Each bite delivers a balance of creamy, salty, and tangy notes that will keep you coming back for more.
This healthy Mediterranean grilled salad is not just visually stunning — it’s packed with nutrients, fiber, and protein. It fits easily into low-carb, high-protein, or balanced meal plans, making it a perfect choice for fitness enthusiasts and food lovers alike.
Enjoy it warm off the grill or chilled as a make-ahead meal. Either way, this salad brings the sunshine and flavors of the Mediterranean straight to your table ☀️🇬🇷
A vibrant grilled Mediterranean salad tossed with sun-dried tomato vinaigrette, topped with feta, olives, and hard-boiled eggs. Perfect for a light yet satisfying meal.

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Add vinegar, capers, garlic, and sun-dried tomatoes to a food processor.
Blend until smooth and well combined. Set aside.
In a large mixing bowl, toss red bell peppers, asparagus, zucchini, and red onion with olive oil, salt, and pepper.
Preheat grill to medium-high and lightly spray grates with cooking spray.
Grill vegetables, turning occasionally, until lightly charred.
In a bowl, toss grilled vegetables with prepared vinaigrette.
Divide among 4 plates and top each with hard-boiled eggs, olives, feta, and basil.
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Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Michael Matthews (adapted by JojoM)
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM