Grilled Arugula Salad

If you’re anything like me, you look for any reason you can to fire up the grill. Especially in summer. Even if your grill is propane and that makes you feel like a peasant. If you’re like me, it still makes you feel all tingly inside. Plus, I’ve been wanting to try something like this for a really long time and I really love salad.

However, salad can be boring sometimes.

But you know what they say: boring people bore easily. **Direct quote from my High School AP History Teacher. Shout out to you, Mr. Jimmy Wayne Watson. I would send this to him directly but, I still owe him detention hours/days I think…

So, when you see that produce is on a really good sale and you get tired of a boring salad, try this recipe! Or if you're someone I hate that has a really awesome garden, just walk outside and pick some crap.

It’s so tasty, fresh, and easy…you’ll think you’re a magician.

Grilled Arugula Salad

2 Zucchini, sliced diagonally

2 Squash, sliced diagonally

1 Eggplant, chopped in 1 inch cubes

4 Roma Tomatoes, sliced in ½ inch slices

Large Package of Fresh Arugula


1/4 Cup Extra Virgin Olive Oil

1/8 Cup Balsamic Vinegar

4 Cloves Garlic, smashed and finely diced

Handful of Fresh Italian Parsley, chopped

1 Bunch Fresh Basil, chopped

1 Sprig Fresh Rosemary, chopped

Dried Oregano

Sea Salt, Fresh Cracked Pepper

Start by chopping all your herbs and garlic cloves and adding them to a sauce pan with your olive oil. Bring it to a simmer over medium heat to make sure all the flavors are activated and ready to party. Take it off the heat after about 5-10 minutes and let it cool completely. This will really change the flavor of your olive oil from “meh” to “whoa.”

After washing all your veggies thoroughly, slice them up so that they will fit nicely on your grill. Make sure to take the skin off your eggplant, you don’t need that bitterness in your life when you're as fabulous as we are. Toss them all together with enough olive oil to coat them well and add a little fresh cracked pepper for good measure.

If you don't have a salt/pepper grinder, this is your own fault and you need to fix this problem. Like, yesterday.

Make sure and spray your grill top with some non-cook spray BEFORE you light it. I’ve made the mistake of doing this after and you really only make that mistake once. ;)

Arrange your veggies in a single layer on your grill over medium heat and watch the magic begin. Your eggplant will take a little longer than the rest of the veggies but it’s worth it. After about a minute or two on each side, remove your tomatoes, squash and zucchini. Flip your eggplant and then while that’s finishing up, you can start “wilting” your arugula on the grill. This is a touchy process because it can get a little crazy if you’re not careful and quick. Plus, you really only need to place it on the grill for about 30-45 seconds, depending on the heat you’re working with.

Once you’ve got all your veggies grilled up nicely, combine them all in a large salad bowl.

Remember that dressing that is so attractively waiting for attention? Pour in your Balsamic Vinegar and give it a thorough mixing. Pour it over your salad and toss that mess up! Make sure and get the arugula combined well and then you’re ready to live all of your dreams!

It’s not often that I make a salad without any leftovers. I made this and we all fought for seconds.

Happy Eatings!