Grilled Pork Salad

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Servings: 4 servings Difficulty: Intermediate
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Succulent marinated pork loin served over crisp greens with charred Mediterranean vegetables and creamy feta cheese.
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This vibrant Grilled Pork Salad is the ultimate summer dinner that balances savory richness with fresh, crisp textures. Juicy slices of herb-marinated pork loin provide a satisfying protein base, while charred zucchini, red onion, and capsicum add a smoky sweetness that shines through the balsamic dressing. The addition of salty feta cheese and peppery mixed greens ties all the flavors together beautifully. It’s a dish that feels gourmet yet remains incredibly simple to prepare on a weeknight. Perfect for warm evenings when you want something light but substantial, this salad is equally impressive for picnics or as a healthy side dish for a barbecue. The marinade ensures the pork stays moist, and the quick grill time keeps the vegetables tender-crisp.

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Grilled Pork Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 249.7

Description

This vibrant Grilled Pork Salad is the ultimate summer dinner that balances savory richness with fresh, crisp textures. Juicy slices of herb-marinated pork loin provide a satisfying protein base, while charred zucchini, red onion, and capsicum add a smoky sweetness that shines through the balsamic dressing. The addition of salty feta cheese and peppery mixed greens ties all the flavors together beautifully. It&# 226;ÂÂs a dish that feels gourmet yet remains incredibly simple to prepare on a weeknight. Perfect for warm evenings when you want something light but substantial, this salad is equally impressive for picnics or as a healthy side dish for a barbecue. The marinade ensures the pork stays moist, and the quick grill time keeps the vegetables tender-crisp.

Ingredients

Directions

  1. In a small bowl, combine fresh thyme, minced garlic, 2 teaspoons olive oil, and black pepper to create the marinade.
  2. Rub the marinade generously over the pork loin, ensuring it is fully coated, and let it rest for 10 minutes.
  3. Heat a grill pan over medium-high heat until smoking hot.
  4. Slice the onion, capsicum, and zucchini into even pieces and toss with a little olive oil.
  5. Grill the vegetables for 3-4 minutes per side until lightly charred and tender, then set aside.
  6. Place the marinated pork on the grill and cook for 4-5 minutes per side, or until golden brown and cooked through.
  7. Remove pork from the grill, cover loosely with foil, and let it rest for 5 minutes to retain juices.
  8. Slice the rested pork into thin strips.
  9. Arrange mixed salad leaves on serving plates, then top with the grilled vegetables and sliced pork.
  10. Crumble feta cheese over the top of the salad.
  11. Whisk together 1 tablespoon olive oil, balsamic vinegar, and dried herbs for the dressing, then drizzle over the salad just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 249.7kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.4g7%
Cholesterol 18.0mg6%
Sodium 23.7mg1%
Total Carbohydrate 42.0g15%
Dietary Fiber 8.5g34%
Sugars 0.2g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the pork loin reaches an internal temperature of 145ðF (63ðC) before resting.

You can substitute feta with goat cheese or blue cheese for a different flavor profile.

Leftover grilled pork can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: grilled, grilling, mediterranean, pork, salad, pork loin, feta, zucchini, balsamic, healthy dinner, summer recipe, quick meals, vegetables, herbs, light meal
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