3 Grilled Mediterranean Salads

Mediterranean Salads from the Grill

When I first visited the Greek islands of Crete and Ikaria, I was struck by how deeply ingrained grilling was in daily life. But unlike the standard American cookout, where meat dominates the grill, the Mediterranean approach is far more colorful and vegetable-forward. In Crete, grilled zucchini, peppers, eggplant, even romaine lettuce, regularly make their way to the fire, and salads are often topped with smoky seafood like shrimp or salmon. The result is something utterly vibrant and delicious: Mediterranean salads with a grilled twist that elevate simple ingredients to unforgettable meals.

In this article, I’ll introduce three of my favorite grilled Mediterranean salads. Each one combines the bold, healthful ingredients of the Mediterranean Diet with the irresistible flavor of the grill.

Mediterranean Grilling is a Celebration

Grilling is more than a cooking method, it’s a celebration. On the islands of the Mediterranean, it’s a communal experience that brings families together around fresh, seasonal produce and seafood. These grilled Mediterranean salads embrace that spirit by using traditional ingredients like olive oil, lemon, fresh herbs, and seasonal vegetables, all made more flavorful with fire.

The Mediterranean Diet encourages eating more vegetables, fruits, legumes, and healthy fats like extra virgin olive oil. Grilled salads are a perfect fit, they’re nutritious, satisfying, and quick to prepare.

How to Grill Seafood

Seafood is a staple in Mediterranean cuisine, especially in the coastal regions of Greece, Italy, and Spain. From grilled octopus in Santorini to swordfish in Sicily, the variety of seafood on the grill is both diverse and delicious.

For grilled Mediterranean salads, shrimp and salmon are two of the most popular choices—and for good reason. They cook quickly, absorb marinades well, and their natural richness is enhanced by the smokiness of the grill.

Grilling Shrimp:
Start with peeled and deveined shrimp. Marinate them for at least 30 minutes in olive oil, lemon juice, and herbs like dill or parsley. Grill over medium heat for 2–3 minutes per side, until pink and lightly charred. Avoid overcooking—shrimp become rubbery if left on the grill too long.

Grilling Salmon:
Choose a firm, skin-on salmon filet. Brush it with olive oil and season with salt and pepper. Grill skin-side down first for about 5 minutes (depending on thickness), then flip and grill the other side until it reaches your desired doneness. The skin helps keep the fish moist and prevents sticking.

Other Seafood to Try:

Swordfish: Meaty and great for grilling whole or in skewers.
Scallops: Grill on skewers to prevent them from falling through the grates; sear until golden.
Octopus: Pre-boil until tender, then grill briefly to add a charred exterior.
Whole fish (like branzino or snapper): Stuff with lemon and herbs, and grill over medium heat, flipping carefully.

Tips for Grilling Seafood:

• Always oil the grates or brush seafood with olive oil to prevent sticking.
• Use a fish basket or skewers for delicate items.
• Preheat the grill thoroughly for nice grill marks and even cooking.
• Don’t walk away, seafood cooks fast!

How to Grill Vegetables

Grilled vegetables are a cornerstone of Mediterranean salads and meals. Their natural sweetness intensifies with grilling, and the char adds incredible depth. In the Mediterranean, it’s common to see eggplants, zucchini, onions, peppers, and even romaine lettuce kissed by flame before making their way into a dish.

Vegetables Great for Grilling:

• Peppers: Slice into long strips. Grill skin-side down until blistered and slightly blackened.
• Onions: Slice into thick rings or wedges. Brush with olive oil and grill until tender and caramelized.
• Zucchini and Eggplant: Slice lengthwise into ¼ to ½-inch planks. Lightly salt, oil, and grill 3–4 minutes per side.
• Romaine Lettuce: Halve lengthwise and grill cut-side down for 1–2 minutes. It’s the star of our Grilled Caesar Salad.
• Tomatoes: Cherry tomatoes can be grilled on skewers; larger ones can be halved and grilled cut-side down.

Tips for Grilling Vegetables:

• Use medium to medium-high heat for most vegetables.
• Don’t crowd the grill—allow room for the heat to circulate.
• Toss vegetables in olive oil, salt, and herbs before grilling for extra flavor.
• A grill basket helps with smaller or chopped vegetables.
• Let grilled veggies cool slightly before tossing with salad greens or dressing.
• Grilled vegetables not only bring flavor. they add texture, color, and nutrition to Mediterranean salads. Plus, leftovers are perfect the next day tossed with grains like farro or couscous.

Grilled Accompaniments with Grilled Mediterranean Salads

Another Mediterranean tradition is pairing grilled foods with fresh dressings made from yogurt, lemon, olive oil, and herbs. You’ll find that in all three of these recipes, where the dressing is as important as the grill. These dressings don’t just coat the ingredients, they elevate the entire dish into something fresh and exciting. Don’t forget the whole grain bread or pita on the side!

Recipe #1: Grilled Salmon Salad with Yogurt Dill Dressing

This salad brings together crisp mesclun greens, sliced vegetables, and a juicy grilled salmon filet. The creamy yogurt dill dressing is tangy, slightly sweet, and packed with fresh dill—perfect with the smoky fish.

Highlights:
This salad embodies the essence of the Mediterranean Diet: heart-healthy fish, seasonal vegetables, and a dressing based in Greek yogurt, which adds gut-friendly probiotics.

Recipe #2: Grilled Shrimp Salad with Fresh Dill Dressing

A colorful, protein-rich salad topped with lemon-marinated grilled shrimp. The pairing of ripe tomatoes, avocado, and two colors of bell peppers makes it a showstopper on any table.

Highlights:
This recipe uses simple, anti-inflammatory ingredients and turns them into a Mediterranean salad masterpiece with a few minutes on the grill.

Recipe #3: Grilled Caesar Salad with Homemade Dressing

Yes, even Caesar salad gets a Mediterranean makeover here. Grilled romaine and toasted whole grain bread cubes combine with a homemade dressing featuring anchovies, garlic, and fresh lemon.

Highlights:
Grilling the romaine adds a smoky layer that contrasts beautifully with the creamy, umami-packed dressing. A perfect side or light main dish.

These grilled Mediterranean salads are more than just recipes, they’re a lifestyle. Whether you’re hosting a summer cookout or looking for quick weeknight meals that are healthy and satisfying, these recipes bring together the best of Mediterranean cooking: simple, fresh ingredients transformed by olive oil, herbs, and fire.

Looking for more Mediterranean salad ideas or grilled recipes?  Check out our 36 Mediterranean Grilling Recipes.