Grilled Vegetable and Queso Fresco Salad with Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining smoky grilled vegetables with crumbly queso fresco and a zesty cilantro-lime dressing. This mexican-inspired salads (vegetarian) ready in about 25 minutes blends small, sliced into rings red onion, divided olive oil, divided salt 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 180 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). Toss 1 medium sliced zucchini rounds, 1 large cut red bell pepper strips, and 1 small sliced red onion rings with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Grill the vegetables for 3-4 minutes per side until tender and slightly charred. Remove from heat and let cool slightly.
  3. Step 3: In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 small minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Stir in 1/4 cup chopped fresh cilantro.
  4. Step 4: Arrange the grilled vegetables on a serving platter. Drizzle with the cilantro-lime dressing and sprinkle 4 ounces crumbled queso fresco evenly over the top. Serve immediately for a bright, smoky salad.

Frequently asked questions

How long does Grilled Vegetable and Queso Fresco Salad with Cilantro-Lime Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Vegetable and Queso Fresco Salad with Cilantro-Lime 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 Vegetable and Queso Fresco Salad with Cilantro-Lime 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 Vegetable and Queso Fresco Salad with Cilantro-Lime 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.

Is Grilled Vegetable and Queso Fresco Salad with Cilantro-Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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