Grilled Green Salad with Coffee Vinaigrette
April 21, 2026
Spring is the season that pulls everyone back outside — longer days, warmer evenings, and that unmistakable urge to fire up the grill. Grilling is not just reserved for burgers and steaks; the grate is just as at home with fresh vegetables, bold dressings, and unexpected flavor combinations. Grilled Green Salad with Coffee Vinaigrette is exactly the kind of recipe that redefines what grilling can be: fresh, seasonal vegetables kissed by open flame, finished with a bold espresso-Sherry vinaigrette that ties every bite together.
The real magic here is in the char. Spring onions, tomatillos, nopales, and garlic get marinated, then grilled over medium-high heat until tender and slightly smoky. That caramelized depth elevates greens from a simple side into a dish worth building a meal around. A coffee vinaigrette — whisked together with Sherry vinegar, honey, and instant espresso — adds a rich, unexpected finish that balances the brightness of fresh frisée, watercress, cucumber, and herbs.
Use whatever seasonal vegetables you have on hand; the dressing does the heavy lifting in flavor. Serve it as a starter, a light main, or alongside your favorite grilled protein. Prep the vinaigrette two days ahead for a stress-free, crowd-pleasing spread that looks and tastes intentional.
Great outdoor cooking starts with a great outdoor space. Nicolock Paving Stones offers everything you need — from premium pavers to stylish fireplaces — to build an environment where meals like this feel at home. Ready to elevate your setup? Browse our outdoor dining products and explore more recipes like this one in our recipe collection.
Serves 4
Grilled Green Salad with Coffee Vinaigrette Ingredients
- 4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
- 4 tomatillos, husks removed, rinsed, quartered
- 1 large or 2 small nopales (cactus paddles), spikes removed
- 4 garlic cloves, finely chopped
- 4 ounces queso fresco
- ⅔ cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 3 tablespoons Sherry vinegar or red wine vinegar
- 1 teaspoon honey
- 1 teaspoon instant espresso
- Vegetable oil (for the grill)
- 3 cups torn frisée
- 1 cup trimmed watercress
- ½ English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
- 1 cup fresh cilantro and parsley leaves with tender stems
Grilled Green Salad with Coffee Vinaigrette Directions
- Combine onions, tomatillos, nopales, garlic, cheese, and ⅓ cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal the bag, press out the air, and toss to coat. Let it sit for at least 1 hour.
- Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add the remaining ⅓ cup olive oil, whisking constantly. Season with salt and pepper; set aside.
- Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium-high.) Remove onions, tomatillos, and nopales from marinade; grill, occasionally turning, until tender and charred in spots, about 5 minutes. Let cool.
- Remove cheese from marinade and grill, often turning, until browned on all sides, 8−10 minutes; let cool.
- Cut vegetables into bite-size pieces; coarsely chop cheese.
- Arrange greens on a platter—season with salt and pepper and drizzle with half of the vinaigrette. Top with cucumber, herbs, and grilled vegetables and cheese; drizzle with remaining vinaigrette.
Do Ahead: Vinaigrette can be made two days ahead. Cover and chill.
Taken from americanmadegrills.com
