Grilled Summer Salad (with Toum dressing)
Prep time
Cook time
Total time
Grilled summer veggies are paired with a garlicky dressing made with toum and left to sit for a hour or overnight to marinate.
Recipe type: Salad
Cuisine: Middle Eastern, Southwestern
Serves: 1 large bowl
  • 3 Medium Zucchini
  • 2 Red Bell Peppers
  • 2 Corn on the cob
  • 1 small Eggplant
  • 1 Poblano Pepper
  • ⅓ Cup (about ¼) Purple onion
  • ½ Cup Jicama
  • 1 Jalapeno
  • 1-2 Limes
  • ½ Cup Cilantro
  • ½ Cup Green Onion
  • 1 Package (8 oz) Mozzarella Cheese balls
  • ½ Toum (or use 3-4 Garlic cloves, minced with ⅓ cup oil)
  • Salt, Pepper, Chipotle Chili Powder
  1. Prep the vegetables by slicing zucchini into ½" thick slices, eggplant ¾" thick and toss them in olive oil, salt and pepper.
  2. Bring half a pot of water to a boil, them cook the corn for 4 minutes.
  3. Grill the zucchini, eggplant, corn on medium heat. Grill the bell pepper and poblano pepper, whole, on high heat to blacken them.
  4. Do not overcook the veggies, leave them slightly crunchy so your salad doesn't turn into mush.
  5. Place the blackened peppers into a bowl and cover. Take the rest of the veggies off the heat and cool.
  6. Dice the onion, jicama, cilantro, green onion.
  7. Slice the corn off the cob.
  8. Use a paper towel to take the skin off of the peppers. Take the seeds out and slice.
  9. To make the dressing: Mix the toum, salt pepper, chipotle chili powder, lime juice and minced jalapeno in a jar.
  10. Combine the dressing with the salad, cover and let sit overnight. Add the mozzarella balls, cut in half right before serving.
Recipe by Welcome 2 Our Table at