Grilled Steak Summer Salad With Herb Balsamic Vinaigrette

This bright and colorful summer salad combines the best of grilling season with the sweet, fresh veggies that are at their peak this time year. The grilled steak marinated in the BEST Marinade for Grilling Season adds rich, juicy flavor while the crisp veggies, tangy feta, and homemade herb balsamic vinaigrette round out the dish for the perfect balance of flavors. Whether you’re hosting a backyard dinner party or just throwing something together after work, this hearty yet light and fresh salad is the perfect meal for a hot summer day.

What Makes This Salad Great

Grilling is a great option for summer cooking since it means you do not have to heat up the house by turning on the stove or oven. Plus, food just tastes better when it has that delicious, smoky, charred flavor that you can only get from cooking on a grill. And there is no better taste of summer than fresh produce that is perfectly ripe. Head to your local farmers market or grocery store to grab the best of what is in season for this vibrant dish. The sweetness from the cherry tomatoes and corn balance out the acidity from the vinaigrette, then you had in the crunch of the cucumber and the sharpness of the onion for a full flavor explosion. Finish it off with some tangy feta and you have a perfectly balanced and delicious meal!

Grilled Steak Summer Salad With Herb Balsamic Vinaigrette Recipe

Preparation Time and Servings

• Prep Time: 15 mins

• Cook Time: 10-20 min

• Total Time: 25-35 mins

• Yield: 4 servings

• Serving Size: 1 1/2 cups of salad

Ingredients

For the Salad:

• 1 lb grilled steak (sirloin, flank, or ribeye work great. Marinade the steak ahead of time for the best results)

• 5–6 cups mixed greens

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 medium cucumber, sliced

• ½ cup corn (grilled or canned)

• ½ cup crumbled feta

For the Homemade Balsamic Herb Vinaigrette:

• ½ cup olive oil

• 3 Tbsp balsamic vinegar

• Juice of 1 fresh lemon (about 3 tbsp)

• 1 Tbsp Dijon mustard

• 1 Tbsp honey

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp pepper

• 3-4 Tbsp chopped fresh herbs (I used basil, cilantro, mint, and parsley, but you can use whatever is on hand)

  
  

Directions

1. Grill the Steak and Corn

For the best steak, use this marinade ahead of time (marinade the steak for at least 2 hours or up to 24 hours). If you don't have time for the marinade you can season your steak with salt and pepper. Grill over medium-high heat until cooked to your liking—about 4–5 minutes per side for medium-rare. Let it rest at least 5 minutes before slicing into 1/2 inch thin pieces against the grain.

If you are grilling the corn on the cob, grill until it is cooked and lightly charred on all sides— about 3-4 minutes per side (rotating the corn about 4 times to cook all sides). If you are using canned corn skip this step.

2. Make the Vinaigrette

In a small bowl whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper. Add in the fresh herbs and stir again. Taste test the dressing and adjust flavors as needed.

3. Assemble the Salad

In a large salad bowl add your mixed greens and lightly toss with about half of the vinaigrette. Once the greens are well coated add the cherry tomatoes, red onion, cucumber, feta and corn (if using canned). If you grilled the corn shave the corn kernels off the cob and add to the salad. Arrange your sliced steak on top of the salad. Finish it off by drizzling the remainder of dressing over the top.

Recipe Variations:

• Don't have a grill? I've made this salad using a cast iron skillet to cook the meat instead and it works just as well!

• Swap grilled chicken for the steak. The Best Marinade for Grilling Season works great with both proteins!

• Add some avocado for a little creamy texture and added healthy fats.

• Use a different type of cheese. If feta isn't your thing, goat cheese is another great option, but you could substitute something milder like fresh mozzarella or shredded cheddar too.

• Throw in some grilled peaches instead of tomatoes to amp up that sweet-salty combo that's so addicting.

Final Thoughts

This Grilled Steak Summer Salad is one of those dishes that tastes—and looks—like summer. The bright, colorful vegetables paired with the charred steak is everything you want from a fresh yet filling meal on a hot summer night. This salad comes together quickly enough to make it a great weeknight meal but is also beautiful and special enough to serve when entertaining. Save this recipe on Pinterest for your next grocery trip!

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