When hot, humid days arrive I prefer chilled, lighter meals that keep me cool and refreshed. This Grilled Vegetable & Chorizo Salad with Chimichurri is exactly that: vibrant, satisfying, and perfect for warm weather.
A salad doesn’t have to be strictly raw to be refreshing. Grilling vegetables adds depth of flavor and pleasing texture, and adding a protein like chorizo makes the dish more substantial and interesting.
I love pairing this salad with a bright, herb-forward chimichurri. The sauce is fresh and light, and it brings every element of the salad together without overpowering them.
Chimichurri might sound involved, but it’s very simple to make. Just combine the herbs, aromatics, oil, and vinegar in a food processor and pulse until smooth — quick, easy, and flavorful.
For the salad base I chose arugula for its peppery bite, which balances the spicy chorizo and sweet grilled vegetables. The combination leaves you satisfied without feeling heavy.
If you prefer a different protein, consider substituting:
- grilled chicken
- bites of grilled tenderloin
- grilled shrimp
Each will give the salad a distinct flavor profile while keeping it hearty and enjoyable.
Want to add even more texture and richness? Try including one or more of the following:
- smoked gouda
- brie
- blue cheese
- goat cheese
- feta
- walnuts
- candied pecans
- toasted almonds
- grilled peaches (used in this salad)
- grilled pineapple
Be creative—this salad is a great canvas for flavors and textures you enjoy.
I hope you’ll try this Grilled Vegetable & Chorizo Salad with Chimichurri; it’s a fresh, robust option for warm weather meals.
Grilled Vegetable & Chorizo Salad with Chimichurri
Yield: 4-6 Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 4 fresh chorizo, halved lengthwise
- Olive oil, for drizzling
- 1 bunch asparagus, trimmed
- 1 red pepper, seeded & halved
- ¼ small yellow onion, thinly sliced
- 2 firm peaches, halved
- 10 baby tomatoes, halved
- 1 (5 oz.) package baby arugula
Chimichurri:
- ½ cup flat-leaf parsley, chopped
- ¼ cup cilantro, chopped
- 2 tbsp oregano, chopped
- 2 garlic cloves, chopped
- 1 salad onion, chopped
- ½ jalapeño, seeded & chopped
- ½ cup olive oil
- 2 tbsp. apple cider vinegar
Directions:
- Chimichurri: In a small food processor combine parsley, cilantro, oregano, garlic, salad onion, and jalapeño. Pulse until blended. With the processor running, add the olive oil and process until smooth. Stir in the apple cider vinegar, season with salt and pepper, and set aside.
- Preheat grill to medium-high. Drizzle chorizo with olive oil and grill, turning occasionally, until browned and cooked through, about 3–4 minutes.
- Brush peach halves with olive oil and grill until marked, about 3 minutes per side.
- On a grill pan or directly on the grill, drizzle peppers, tomatoes, asparagus, and onion with olive oil. Grill, stirring or turning occasionally, until vegetables are golden and asparagus is bright green, about 10 minutes. Slice grilled peppers into strips.
- Arrange arugula on a serving platter. Top with sliced chorizo, grilled asparagus, peppers, tomatoes, peaches, and onion. Serve chimichurri on the side or lightly drizzle and toss to combine.
Enjoy!
Hungry for more? Try other vibrant salads and grilled fruit combinations for seasonal meals.
Farro & Arugula Salad with Honey Lemon Dressing
Grilled Peach Salad with Maple Balsamic Vinaigrette
Grilled Watermelon Salad with Goat Cheese & Balsamic Reduction