Grilled Vegetable & Chorizo Salad with Chimichurri
I’m all about chilled salads when the hot and humid weather sets in. Lighter fare keeps me feeling cool, refreshed, and not weighted down. This Grilled Vegetable & Chorizo Salad with Chimichurri hits the spot.
No one says you have to stay with a raw vegetable salad, although I enjoy those as well. However, a salad with a variety of flavors, texture, and protein is simply more interesting to indulge in.
I especially like the chimichurri sauce with my Grilled Vegetable & Chorizo Salad. It lends a fresh and light taste, that truly enhances the flavors of each component in this dish.
Chimichurri may sound complicated but it’s actually so easy to create. All you need to do is dump the chimichurri ingredients into your food processor, give it a wiz, and it’s done. How simple is that?
For my salad I chose to use arugula for that peppery and savory taste. Pairing it with the spicy Chorizo and Grilled Veggies leaves you feeling completely satisfied.
If you’re not a fan of Chorizo then you could opt for:
- grilled chicken,
- bites of grilled tenderloin
- grilled shrimp
Any one of these proteins would lend a new flavor to this salad.
If you like to jazz your salads up even more then add in:
- smoked gouda
- brie
- blue cheese
- goat cheese
- feta
- walnuts
- candied pecans
- toasted almonds
- grilled peaches (they’re in this salad)
- grilled pineapple
You get the picture? You’re the chef – create whatever sounds appealing to your palate!
I hope you’ll give my Grilled Vegetable & Chorizo Salad with Chimichurri a try – I think you’ll love it!
Grilled Vegetable & Chorizo Salad with Chimichurri
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
- ½ cup (flat-leaf parsley, chopped
- ¼ cup cilantro, chopped
- 2 tbsp oregano, chopped
- 2 garlic cloves, chopped
- 1 salad onion, chopped
- ½ jalapeño pepper, seeded & chopped
- ½ cup olive oil
- 2 tbsp. apple cider vinegar
Directions:
- Chimichurri: process herbs, garlic, onion and jalapeño in a small food processor until blended. Add oil and process until smooth. Then add vinegar, and season with salt and pepper, and combine.
- Heat grill to medium-high. Drizzle chorizo with olive oil and grill, turning occasionally, until browned and cooked through (3-4 minutes).
- Drizzle peach halves with olive oil and grill, until grill marks appear about 3 minutes per side
- To a grill pan add pepper, tomatoes, asparagus, and onions, and drizzle with olive oil. Place on grill stirring occasionally for about 10 minutes until asparagus are bright green and veggies are golden. Slice peppers into strips.
- Set Arugula on a platter. Add chorizo, asparagus, peppers, tomatoes, peaches, and onion over the top. Serve with Chimichurri on the side or drizzle with a little chimichurri and toss to combine.
Hungry for More? Savor these!
Farro & Arugula Salad with Honey Lemon Dressing
Grilled Peach Salad with Maple Balsamic Vinaigrette
Grilled Watermelon Salad with Goat Cheese & Balsamic Reduction
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
This looks wonderful Vickie, a perfect summer meal!
Thanks Chris it was so good. The chimichurri was a nice change from the typical salad dressings.
Chimichurri, yes! Love the stuff. And love all the nifty flavors you’ve crammed into this salad. SO GOOD! Thanks. 🙂
I definitely crammed a lot of different flavors in here. That one addition of the grilled peaches was so perfect making it savory with a bit of sweet.
Very delicious! I always wonder why people grill in the hot summer instead of winter..:-))
I know isn’t that true. I think years ago many didn’t have a/c so grilling outside kept the house cooler than cooking indoors. We grill year round even if it’s freezing.
We’re on the same page today with colorful grilled veggies ~ and I’m a firm believer that chimichurri sauce makes EVERYTHING better 🙂
Chimichurri is so good! To look at it you wouldn’t think it’s that big a deal but add it to dishes and wow it totally transforms the dish. It’s a healthy, colorful, and flavorful salad!
Chimichurri, veggies and chorizo!!! This sounds like one amazing salad!!! Happy 4th, Vicki!!
Thanks Liz it was! It didn’t last too long around here. Happy 4th to you and your family as well.
I think I stopped receiving posts from you! So hopefully I’ve rectified that. Love the photos of this beautiful tray of food. I can’t get good chorizo sausages where I live in OK. Just Mexican chorizo, which is soft and really greasy. But, I can order them, which I have to do with most great ingredients!
Hi Mimi,
If you have a Whole Foods market they carry fresh chorizo at the fresh meat counter. Most grocers do now as well I believe, at least here in St Louis. If not you can substitute something else in its place.
Thanks for reaching out.