This grilled veggie & burrata salad with chimichurri sauce is the perfect summer side dish – loaded with fresh and light flavors.
This is the perfect summer veggie side dish! It is light yet filling and packed with delicious flavors. Burrata and chimichurri are two things that just make everything taste better. So this combination is just a perfect match.
Other recipes you will love:
- Peach burrata salad with champagne vinaigrette 
- Panzanella burrata salad with pesto vinaigrette 
- Salmon tacos with chimichurri aioli 
- Air fryer fries with chimichurri aioli 
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1 & 1/2 cups packed flat leaf parsley
3/4 cup packed cilantro
1 tsp dried oregano
2–3 garlic cloves
1 small shallot
3 tbsp red wine vinegar
3/4 cup olive oil
juice of 1/4 a lemon
red pepper flakes to taste
salt to taste
Grilled Veggie Salad
2 small ears of corn
1 zucchini, halved then cut into strips
3 bell peppers, cut into 1/2 inch strips
2 tbsp olive oil
salt and pepper to taste
1/4 tsp garlic powder
8 oz burrata
First, make the chimichurri by combining all of the ingredients in a blender. Blend until smooth then cover and refrigerate until ready to use.
In a medium mixing bowl combine zucchini, bell peppers, olive oil, salt, pepper and garlic powder. If you have veggie grill pans add the veggies to that. If not you can place them directly on the grill.
Preheat a grill to medium high heat.
Add the corn, turn it about every 3 minutes. After 5 minutes add the veggies. Cook the corn and veggies an additional 5 minutes, or until the veggies are tender.
Carefully cut the corn off the cob.
Assemble the salad by placing the grilled veggies and corn on a serving platter. Break up the burrata and add it to the platter. Drizzle with desired amount of chimichurri and serve!