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Heirloom Tomato & Grilled Veggie Salad

  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x


This simple salad is easy to make and delicious. It’s a combination of fresh and grilled veggies topped with a lemon vinaigrette. Perfect side for summer get togethers & BBQs. Omit corn for a paleo friendly version.


  • 12 large fresh ears of corn, shucked (omit for paleo friendly version)
  • 1/21 cup asparagus, ends trimmed and chopped into 2-inch pieces
  • 1 zucchini, ends trimmed, sliced lengthwise, and chopped into 1/2-inch chunks
  • 1 yellow squash, ends trimmed, sliced lengthwise, and chopped into 1/2-inch chunks
  • 1 medium red onion, cut into large chunks
  • 12 large heirloom tomatoes, cut into wedges
  • 1/21 cup baby heirloom tomatoes, larger ones halved
  • 1/3 cup fresh basil, roughly chopped, plus more whole leaves for decoration (optional)
  • handful of sorrel, optional
  • 1 watermelon radish, thinly sliced (optional)
  • 1/4 cup of extra virgin olive oil or avocado oil, plus more for brushing onto grilled veggies
  • juice of 1 large lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey, optional
  • 1 minced clove of garlic
  • plenty of salt and pepper, to taste


  1. Preheat grill to medium-high heat. Place corn, zucchini, squash, asparagus, and onion on a large baking pan. Drizzle a bit of oil over top and toss to coat. Place corn onto the hot grill and cut veggies into a grill basket. Grill corn for a few minutes per side, until lightly charred. Grill veggies until slightly tender.
  2. Remove corn from the grill and cut kernels off the cob. Place into a large bowl along with grilled veggies, tomatoes, and basil. Sprinkle with salt and pepper
  3. Combine oil, lemon juice, dijon mustard, garlic, honey, and a pinch of salt and pepper. Pour over salad and toss to combine. Best served right away or refrigerate until needed.
  • Category: Salad, Gluten-Free, Vegan