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Chopped and Grilled Summer Salad

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4


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


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.

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

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.

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