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!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
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)
Instructions
Preheat your grill or grill pan over medium-high heat.
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.
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.
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.
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.
Drizzle the dressing over the salad evenly, ensuring all components are lightly coated.
Garnish with freshly torn basil leaves and serve immediately. Enjoy as a standalone salad or accompanied by crusty bread!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 14.5 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
