Chopped and Grilled Summer Salad Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 1 (10 1/2 oz) container cherry tomatoes
  • 1 small zucchini, sliced lengthwise into 1/2-inch pieces
  • 1 red bell pepper, ribs removed, sliced into quarters
  • 1 banana pepper, sliced
  • 1/2 medium red onion, sliced
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • black pepper, freshly ground, to taste
  • 3 handfuls spinach
  • 1/4 cup fresh parsley, roughly chopped
  • 1/2 bunch basil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar


Step 1

Add the tomatoes, zucchini, onions and red and yellow bell peppers to a large grill pan and drizzle liberally with the olive oil. Sprinkle evenly with salt and pepper. Grill for about 5 minutes per side, or until nicely charred.

Step 2

Remove the roasted vegetables to a cutting board and rest until cool enough to handle. Chop into bite-sized pieces.

Step 3

Add the chopped vegetables, spinach, basil and parsley to a large bowl. Drizzle with the balsamic and a little olive oil, season with some salt and pepper and toss it all together.

Chopped and Grilled Summer Salad


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