Grilled Vegetable and Tomatillo Salad with Cilantro-Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A fresh summer salad featuring smoky grilled vegetables and a tangy tomatillo-cilantro dressing. This mexican-inspired salads (vegetarian, gluten free) ready in about 30 minutes blends small, sliced into rings red onion, ears, husked corn on the cob, olive oil 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.

Ingredients

• 1 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 large, seeded and quartered red bell pepper
• 1 small, sliced into rings red onion
• 2 ears, husked corn on the cob
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 medium, husked and rinsed tomatillos
• 1/3 cup, packed fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 1 tsp honey
• 1, minced garlic clove

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Toss 1 medium sliced zucchini, 1 large quartered red bell pepper, 1 small sliced red onion, and 2 husked ears of corn with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Grill the vegetables, turning occasionally, for 8-10 minutes until tender and slightly charred. Remove corn and slice kernels off the cob once cool enough.
3. Step 3: Meanwhile, place 4 medium husked tomatillos on the grill or under broiler and cook for 5-6 minutes until blackened and softened.
4. Step 4: In a blender, combine grilled tomatillos, 1/3 cup packed fresh cilantro, 3 tablespoons fresh lime juice, 1 teaspoon honey, 1 minced garlic clove, and 1 tablespoon olive oil. Blend until smooth and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Step 5: In a large bowl, combine grilled zucchini, red bell pepper, onion, and corn kernels. Drizzle with the tomatillo-cilantro dressing and toss gently to coat. Serve warm or at room temperature.