4th of July - Grilled Veggie Salad With Balsamic Chimichurri

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
20 min

Summer grilling is my most favorite thing to do with the family. From grilling meats and seafood to veggies, you can create amazing fresh and tasty recipes. Grilling is a must to flavorful food this summer.

My ultimate favorite sauce for grilled meats and veggies, is chimichurri. It is great combination of flavors. It has lots of parsley and garlic and the red wine vinegar adds a tangy layer. But for this recipe I swapped the red wine vinegar for balsamic vinegar. This is a delicious sauce or dressings for this summer veggie salad. Bright colors, bold flavors and crunchy goodness on each bite.

So, who is ready to grill and make this great summer salad?

First, pick your favorite summer veggies. I chose zucchini, corn and cherry tomatoes. I used 2 corns and cooked them first in water for 10 minutes so it softens the corn and it grills in few minutes to get the amazing chard crust.

Then you will cut the zucchinis into wedges, season with salt and olive oil and grill each side for about 3-4 minutes. To assemble this easy summer salad recipe, just layer the zucchinis, then the grilled corn pieces, add the cherry tomatoes, garnish with parsley and drizzle of the balsamic chimichurri.

This will be a great salad for your 4th of July BBQ or backyard grilling Independence Day party!

Here are the key ingredients:

  • grilled corn
  • grilled zucchini
  • freash cherry tomatoes
  • fresh parsley
  • balsamic chimichurri

It's healthy, delicious and the perfect summer side dish.

Let's cook together and elevate home cooked meals!

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4th of July - Grilled Veggie Salad With Balsamic Chimichurri
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 large zucchinis
  • 2 fresh corns
  • 1/2 cup of cherry tomatoes
  • parsley for garnish
  • Chimihcurri sauce (recipe found on my page)
  • Olive oil
  • Salt + Pepper

Clean your veggies first.
In a medium pot of boiling water add the corn and cook for about 10 minutes.
In the meantime, cut the tomatoes in halves and the zucchinis into wedges . ( first cut in half and quarter each half to have 8 pieces of zucchini.)
Season with olive oil salt and pepper and grill zucchini for about 5-8 minutes.
When the corn is ready, season with olive oil salta and pepper and grill for about 10-15 minutes until you see a nice chard. When ready cut the corn to remove from the husk, and set aside.
When ready, in a large platter, add the pieces of zucchini, then a layer of corn and tomatoes. Then garnish with fresh chopped cilantro and a good drizzle of balsamic vinaigrette.
  • Find my chimichurri recipe on my page:
  • https://www.foodtalkdaily.com/recipes/dips--sauces-dressings/sauce/chimichurri-sauce-44463563