Grilled Vegetable, Tomato, and Goat Cheese Salad Recipe

Grilled Vegetable, Tomato, and Goat Cheese Salad

Serves 4 to 6

You can re-invent this salad as summer goes along with a variety of different vegetables. Replace the zucchini with grilled chopped eggplant or portobello mushrooms – and toss with grilled, chopped Walla Walla onion.


  • 4 small zucchini, cut in half lengthwise
  • 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • Salt and pepper, to taste
  • 2 cups grape tomatoes, halved
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 Tbsp Metropolitan Market Balsamic Vinegar
  • 1/3 cup chopped basil
  • 4 oz Metropolitan Market Goat Cheese, plain or Garlic & Herb, crumbled


  1. Preheat grill to medium-high heat. Brush zucchini with 1 tablespoon olive oil. Season with salt and pepper, to taste. Place zucchini on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and cool to room temperature. Cut each zucchini in half again lengthwise. Then cut crosswise into bite-sized pieces.
  2. In a large bowl, combined chopped zucchini, tomatoes, chickpeas, 2 Tbsp olive oil, and balsamic vinegar. Toss. Add the basil and goat cheese. Gently stir and season with salt and pepper, to taste.


Amount Per Serving (based on 6 servings)
Calories: 210
Fat: 12 g
Saturated Fat: 3.5 g
Cholesterol: 15 mg
Sodium: 170 mg
Carbohydrates: 20 g
Fiber: 4 g
Sugar: 7 g
Protein: 8 g
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