Grilled Red Onion and Bell Pepper Salad with Cilantro-Lemon Dressing
A smoky grilled vegetable salad featuring red onions and bell peppers tossed in a bright and fresh cilantro-lemon dressing. This mediterranean-inspired salads ready in about 22 minutes blends divided olive oil, fresh lemon juice, chopped fresh cilantro into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 110 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, cut into 1/2-inch thick rings red onions
- 2 large, cut into quarters red bell peppers
- 3 tbsp, divided olive oil
- 3 tbsp fresh lemon juice
- 1/3 cup chopped fresh cilantro
- 1 tsp honey
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 2 large red onions rings and 2 large quartered red bell peppers with 2 tbsp olive oil and season with 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Grill onions and peppers for 4-5 minutes per side until tender and charred edges form. Remove and let cool slightly.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/3 cup chopped fresh cilantro to create the dressing.
- Step 4: Chop grilled onions and peppers into bite-sized pieces and place in a large bowl. Toss with the cilantro-lemon dressing until evenly coated.
- Step 5: Let salad sit for 10 minutes at room temperature to meld flavors before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Red Onion and Bell Pepper Salad with Cilantro-Lemon Dressing take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Red Onion and Bell Pepper Salad with Cilantro-Lemon Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Red Onion and Bell Pepper Salad with Cilantro-Lemon Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Red Onion and Bell Pepper Salad with Cilantro-Lemon Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Red Onion and Bell Pepper Salad with Cilantro-Lemon Dressing?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
