Grilled Vegetable Salad with Za atar

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grilled vegetable salad za'atar seasoning dressing victoria gourmet recipe

I created this colorful salad with the idea that the marinade for the grilled vegetables is also used to make the salad dressing. I always make double this recipe as this salad travels well making for a healthy lunch. 


2 tablespoons Za'atar Seasoning
1 onion, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
1/2 cup extra virgin olive oil
1 ear of corn, shucked
10 ounces baby spinach
4 radishes, thinly sliced
1 avocado, seeded, thinly sliced
4 ounces goat cheese
4 soft boiled eggs
2 teaspoons Dijon mustard
2 tablespoons sherry or cider vinegar
Salt and pepper to taste

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
10 minutes
Total Time: 
30 minutes
Serving size: 


1. In a large bowl add the onion, red bell pepper, olive oil and Za'atar seasoning. Toss to coat.
2. Heat a grill pan over high heat. The pan should just be smoking. Cook the onions and peppers for 3 minutes on each side or until charred. Reserve the remaining marinate for salad dressing.
3. Place corn on the hot grill pan, turning as needed. Once cool enough to handle, cut the corn from the cob.
4. In individual bowls or plates, divide the spinach, grilled onions and peppers, corn, avocado, radishes, goat cheese and eggs between 4 bowls.
5. Whisk in the mustard and vinegar to the remaining Za'atar marinade. Season with salt and pepper to taste. Pour over salad.


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Recipe Tip:
I like to serve this salad family style on a large platter with a basket of hot crusty bread.