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Grilled Vegetable Salad with Parmesan Cheese
  • Prep
  • Total
    20 minutes
  • Serving

Grilled Vegetable Salad with Parmesan Cheese


  • 2 firm, ripe tomatoes
  • 2 medium zucchinis
  • 1 cup pitted green olives 
  • 6 cups arugula or frisée lettuce
  • 2 tbsp white wine vinegar
  • 3 tbsp fresh lemon juice
  • 1/4 cup pine nuts 
  • 3/4 cup Stella® Parmesan, shaved
  • 1/3 cup extra virgin olive oil + more for brushing vegetables
  • Salt and pepper to taste


Heat grill or grill pan to medium-high. Cut tomatoes and zucchinis into 1/2 inch slices, removing pulp and seeds from tomato slices. Season both with salt and pepper and brush with olive oil. Place olives on skewers or in a grill basket, brushing with oil if necessary. Grill tomato, zucchini and olives for 2-3 minutes per side.   

In a small bowl, whisk together white-wine vinegar, lemon juice and 1/3 cup olive oil, along with salt and pepper to taste.   

Gently toss arugula, pine nuts and olives together with vinaigrette. Divide salad among plates and top with grilled tomato and zucchini slices. Sprinkle with shaved Parmesan to serve.