Boil the corn for 3, then remove and allow to cool slightly so that they can be handled.
Cut kernels off the cob into a large bowl.
Set aside.
In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
Pour the chili lime mixture over the corn and mix to coat.
Add the crumbled queso fresco and stir.
Season with salt to taste.
Serve at room temperature.
Refrigerate leftovers.
Notes & Wine Advice
*Queso fresco is a soft, mild, creamy Mexican cheese that can be crumbled easily. I found it at my local grocery store the cheese section, but if you cannot find it feta would be a good substitution.
Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
Bake for about 5, or until the almonds and noodles are slightly toasted and golden.
Remove baking sheet, and give the mixture a good stir to toss.
Then return it to the oven and toast for an additional 3.
Keep a very close eye on the mixture so that it does not burn.
Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days.
(This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)
Summer veggie medley combines smoky grilled vegetables, fresh basil, tangy lemon dressing, and creamy Gorgonzola into a colorful salad packed with vibrant summer flavor. The vegetables develop beautiful charred edges on the grill while staying tender and juicy inside. Combined with sweet corn, fresh tomatoes, and rich cheese, this salad feels fresh, hearty, and ideal for outdoor dining.
What makes this grilled vegetable salad especially memorable is the contrast between smoky vegetables and creamy Gorgonzola. The lemon dressing brightens the vegetables while basil adds fresh herbal flavor throughout the dish. Together, the ingredients create a balance of richness, acidity, sweetness, and smoky depth.
Why summer veggie medley is perfect for grilling
The popularity of summer veggie medley recipes continues to grow because grilling transforms simple vegetables into something rich, smoky, and deeply flavorful. High grill heat caramelizes the natural sugars inside the vegetables while preserving freshness and texture. The result feels satisfying enough for a main vegetarian dish while also working beautifully as a side.
Another reason this grilled vegetable recipe works so well is its flexibility. Zucchini, asparagus, eggplant, peppers, onions, squash, and corn all absorb smoky grilled flavor naturally. This makes the salad easy to adapt depending on seasonal produce or personal preference.
Fresh vegetables and creamy cheese create balance
The creamy Gorgonzola adds richness that balances the smoky grilled vegetables beautifully. Sweet corn, juicy tomatoes, and tender squash bring freshness while the lemon dressing keeps the salad bright and lively. Basil also adds fresh herbal notes that complement the charred vegetables naturally.
If you enjoy colorful barbecue side dishes, you may also like our BBQ Aardappelpakketjes, another flavorful grilled recipe perfect for summer gatherings and outdoor meals.
Texture is one of the highlights of this summer salad. The vegetables stay tender while the grilled edges become slightly crisp and smoky. Crumbled Gorgonzola melts slightly into the warm vegetables, creating creamy bites throughout the salad.
The lemon dressing gives this summer veggie medley additional brightness and balance. Dijon mustard, lemon juice, herb-infused oil, and black pepper create a light dressing that enhances the vegetables without overpowering their natural flavor.
This grilled vegetable recipe also works wonderfully for entertaining because many of the vegetables can be prepared ahead of time. Once grilled, the salad comes together quickly and can be served warm or at room temperature during barbecues and outdoor dinners.
Proper food handling remains important whenever preparing fresh vegetables and dairy products. Vegetables should be washed carefully before grilling and cheese stored properly before serving. For additional kitchen safety and food preparation guidance, visit the FDA.
Ultimately, summer veggie medley delivers smoky grilled flavor, fresh seasonal vegetables, creamy cheese, and bright citrus dressing in a colorful dish perfect for barbecues, picnics, and relaxed summer meals.
prevents your screen from turning off”
Charred Summer Veggie Medley with Gorgonzola
Grilled summer vegetables with lemon dressing, fresh basil, and creamy Gorgonzola cheese.
Arugula Grape Avocado Salad is a fresh, colorful salad featuring peppery arugula, juicy grapes, creamy avocado, tangy goat cheese, toasted walnuts, and a delicate white balsamic vinaigrette. It’s a light yet satisfying dish that’s perfect for lunch, as a side, or for entertaining.
Whisk together the olive oil, white balsamic vinegar, honey, sea salt, and black pepper until the dressing is well combined.
Place the arugula, avocado, grapes, goat cheese, red onion, and toasted walnuts in a large salad bowl.
Drizzle the vinaigrette over the salad.
Gently toss until everything is lightly coated.
Serve immediately while the avocado and arugula are at their freshest.
Notes & Wine Advice
Recipe Notes
Toast the walnuts or pecans for a few minutes to bring out their rich, nutty flavor.Add the avocado just before serving to keep it fresh and prevent browning.White balsamic vinegar provides a lighter appearance, but traditional balsamic also works beautifully.This salad pairs wonderfully with grilled chicken, salmon, or fresh crusty bread for a complete meal.
Wine Advice
A crisp Pinot Grigio highlights the fresh fruit and creamy avocado.A dry Rosé is another excellent pairing with the sweet grapes and tangy goat cheese.
Arugula Grape Avocado Salad is a vibrant combination of peppery arugula, juicy grapes, creamy avocado, tangy goat cheese, and crunchy toasted walnuts, all brought together with a light white balsamic vinaigrette. This refreshing salad balances sweet, savory, and tangy flavors beautifully, making it an excellent choice for warm-weather meals, elegant lunches, or as a colorful side dish for grilled meats and seafood.
Why You’ll Love Arugula Grape Avocado Salad
This avocado grape salad is incredibly easy to prepare while looking impressive enough for entertaining. The peppery arugula contrasts perfectly with the sweetness of fresh grapes, while creamy avocado and goat cheese create a luxurious texture. Toasted walnuts add crunch, and the homemade white balsamic dressing ties every ingredient together. If you enjoy fresh seasonal dishes, browse our Salad Recipes, Fruit Recipes, Lunch Recipes, Vegetable Recipes, and Vegetarian Recipes.
How To Make Avocado Grape Salad
Begin by whisking together the olive oil, white balsamic vinegar, honey, salt, and pepper until smooth and well blended. Combine the arugula, grapes, avocado, goat cheese, red onion, and toasted walnuts in a large serving bowl. Drizzle the vinaigrette over the salad and gently toss everything together just before serving to keep the avocado fresh and the leaves crisp.
Serving Arugula Grape Avocado Salad
Serve this avocado grape salad alongside grilled chicken, steak, salmon, or roasted vegetables. It also makes a light standalone lunch with fresh artisan bread or a bowl of homemade soup.
Storage Tips
Arugula Grape Avocado Salad is best enjoyed immediately after assembling. If preparing ahead, keep the dressing separate and add the avocado just before serving. For additional food safety guidance, visit the FDA Food Safety website.
Fresh, colorful, and packed with contrasting textures, Arugula Grape Avocado Salad is an effortless recipe that works equally well for everyday lunches and special occasions. Its combination of fruit, vegetables, creamy cheese, and crunchy nuts makes every bite refreshing and satisfying.
Season both sides of the ribeye steak with kosher salt and black pepper.
Place the steak on the hot grill.
Grill for 5 to 6 minutes per side or until it reaches your preferred doneness.
Transfer the steak to a clean plate.
Let the steak rest for 10 minutes before slicing it thinly against the grain.
For the Balsamic Vinaigrette
Add the balsamic vinegar, Dijon mustard, garlic, dried basil, kosher salt, and black pepper to a small mixing bowl.
Whisk until thoroughly combined.
Slowly pour in the olive oil while whisking continuously until the vinaigrette is emulsified.
Set the balsamic vinaigrette aside until serving.
For the Salad
Bring a small saucepan of water to a boil.
Add the green beans and cook for 3 minutes.
Immediately transfer the beans to a bowl of ice water to stop the cooking process.
Drain the green beans thoroughly.
Divide the chopped romaine among four serving plates.
Arrange the cherry tomatoes, green beans, hard-boiled eggs, goat cheese, walnuts, and sliced ribeye over the lettuce.
Drizzle each salad with the balsamic vinaigrette.
Serve immediately while the steak is warm and the vegetables are crisp.
Notes & Wine Advice
Serving Suggestions
Serve the salad immediately so the ribeye remains warm while the romaine and green beans stay crisp. Add crusty bread or roasted baby potatoes when you want a more substantial dinner.
Recipe Notes
Allow the steak to rest for 10 minutes before slicing so its juices remain inside the meat. Cut against the grain for tender slices. Shocking the green beans in ice water stops the cooking process and preserves their bright colour and crisp texture.
Variations
Replace the walnuts with pecans, almonds, or pumpkin seeds. Blue cheese or feta can replace the goat cheese. Baby spinach, mixed leaves, cucumber, avocado, or thinly sliced red onion can also be added. For a lighter version, reduce the olive oil in the dressing.
Make-Ahead Tips
Prepare the vinaigrette, hard-boiled eggs, and blanched green beans one day ahead and refrigerate them separately. Grill and slice the ribeye shortly before serving. Do not dress the romaine in advance because it will lose its crisp texture.
Wine Advice
A medium-bodied Cabernet Sauvignon complements the grilled ribeye and walnuts. A dry Merlot offers softer tannins that pair particularly well with the goat cheese and balsamic vinaigrette.
Balsamic Ribeye Steak Salad turns a juicy grilled steak into a colourful and satisfying main course. Crisp romaine lettuce provides the base, while cherry tomatoes, blanched green beans, hard-boiled eggs, goat cheese, and walnuts create contrasting flavours and textures. A tangy homemade balsamic vinaigrette balances the richness of the beef and cheese without overwhelming the fresh vegetables.
This recipe is ideal when you want the substance of a steak dinner with the freshness of a composed salad. The ribeye contributes rich flavour and tenderness, while the eggs and goat cheese make each portion especially filling. Tomatoes add sweetness, green beans bring a pleasant bite, and walnuts provide a crunchy finish.
Balsamic Ribeye Steak Salad
Begin by preheating the grill thoroughly. A properly heated grill helps the ribeye develop a deeply browned exterior while keeping the centre juicy. Season the steak simply with salt and freshly ground black pepper so its natural flavour remains prominent. Grill it for approximately 5 to 6 minutes on each side, adjusting the cooking time when necessary for its thickness and your preferred doneness.
Resting the meat is essential. During grilling, moisture moves toward the centre of the steak. Giving it 10 minutes to rest allows those juices to redistribute before the meat is cut. Slice the ribeye thinly against the grain to shorten the muscle fibres and produce more tender pieces that are easy to eat with the salad.
Preparing the Vegetables and Dressing
The green beans are briefly blanched rather than cooked until completely soft. Three minutes in boiling water gives them a tender-crisp texture. Transferring them directly to ice water stops further cooking and helps preserve their fresh colour. Drain them well so excess water does not dilute the vinaigrette.
The dressing combines balsamic vinegar with Dijon mustard, garlic, basil, and olive oil. Dijon mustard contributes flavour while also helping the vinegar and oil form a smooth emulsion. Pour the olive oil into the vinegar mixture gradually while whisking continuously. Taste the finished dressing and adjust the seasoning before adding it to the salad.
Warm Grilled Steak Salad
This warm grilled steak salad is best assembled immediately before serving. Divide the romaine among four plates and arrange the remaining ingredients evenly over the lettuce. Adding the sliced ribeye last keeps it warm and prevents its juices from collecting beneath the vegetables. Drizzle over only as much vinaigrette as needed and serve the remaining dressing separately.
The ingredients are also easy to adapt. Pecans or almonds can replace the walnuts, while feta or blue cheese offers a stronger alternative to goat cheese. Avocado adds creaminess, red onion provides sharpness, and cucumber contributes additional crunch. For another satisfying salad dinner, try our Honey Mustard Chicken Salad.
Storage and Food Safety
Store leftover steak, salad ingredients, and vinaigrette in separate covered containers whenever possible. Refrigerate cooked beef and eggs promptly and use them within three days. Dressed romaine softens quickly, so only combine the quantity you intend to serve. Review current FDA safe food-handling guidance when preparing, storing, and serving beef and eggs.
Balsamic Ribeye Steak Salad delivers richness, freshness, and crunch on one plate. With properly rested steak, crisp vegetables, creamy goat cheese, and balanced dressing, it makes an impressive yet practical lunch or dinner throughout the year.
In a heavy cast iron pan over medium high heat, add the olive oil and the almonds.
Keep the pan moving as the almonds begin to get toasted.
As soon as you smell the nuttiness, add the salt, pepper and rosemary.
Toss for one more second then add the honey.
Stir until all of the almonds are coated.
Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few.
Notes & Wine Advice
1. Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.
2. The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
