I love a healthy salad. And this Grilled Mediterranean Salad is healthy AND DELISH!
Ingredients
1 lb uncooked campanile pasta
1/4 cup balsamic vinegar
3/4 cup olive oil, divided, plus more grill grates
2 tsp kosher salt, divided, plus more for water
2 medium zucchini, trimmed and cut into 1/4-inches, planks
2 red bell peppers (or any color you prefer), halved lengthwise, cored, and seeded
1 red onion, cut into 1/2-inch wedges
8 oz Halloumi cheese (or Queso Fresco), cut into 1/2-inch slabs
2 Tbsp fresh oregano, chopped, plus more for serving
1 cup chopped almonds, divided
Directions
Bring a large pot of generously salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 6 to 7 minutes. Drain; rinse under cold water and drain again.Transfer to a large bowl.
While pasta cooks, whisk vinegar, 1/2 cup oil, and 1 teaspoon salt in a small bowl. Preheat grill to medium-high (400 degrees to 450 degrees) and lightly oil grates (or heat an oiled grill pan over high.) Toss zucchini, bell peppers, onion, and 3 tablespoons oil in a bowl.
Brush cheese with remaining 1 tablespoon oil in a separate bowl.
Grill vegetables, uncovered, flipping once, until tender and browned, 3 to 4 minutes per side. Transfer to a bowl.
Add 1/4 cup vinaigrette and 1/2 teaspoon salt; toss to coat. Let stand for 15 minutes. ENJOY!
