Blackstone Salad Recipe: Smoky Grilled Veggies With Creamy Dill Dressing

This Blackstone salad recipe transforms summer produce into a restaurant-worthy meal with smoky grilled vegetables and a velvety dill dressing. The key is high-heat grilling that caramelizes edges while keeping centers tender—no sad, charred vegetables here.

I developed this technique after years of perfecting Blackstone cooking, and it never fails to impress even skeptical vegetarians.

What sets this salad apart is the balance of textures: crisp-tender grilled asparagus, sweet charred zucchini, and tender chicken (or tofu for plant-based) all tossed in a creamy dill dressing that ties everything together.

The smoky flavor from the grill elevates simple vegetables into something special, while the cooling creaminess of the dressing cuts through the richness. It's the kind of salad that makes you want to grill year-round.

By the time you assemble this dish, you'll have a vibrant platter with layers of flavor and texture—smoky, creamy, and satisfying all at once. The grilling technique is simple but crucial: high heat, minimal oil, and constant attention to prevent burning while achieving that perfect char.

This isn't just another salad; it's a complete meal that feels indulgent yet stays light.

The best part? This recipe scales beautifully for picnics, potlucks, or weeknight dinners. Serve it warm or at room temperature, and don't forget the optional toppings like crumbled feta or toasted nuts for extra crunch. Here's everything you need to create this showstopping salad.

Ingredients for blackstone salad

Grilled veggies meet velvety dill dressing—here's what you need for this showstopping Blackstone salad.

The vegetables are where the magic happens. Fresh asparagus and zucchini from the farmers market have the best texture—look for vibrant green, crisp stems. The red bell pepper adds sweetness that balances the smoky grill flavor. I usually grab my asparagus from Whole Foods when it's in season, but the regular grocery store stuff works fine if you can't make it there. For the chicken, boneless, skinless breasts cut into thin strips cook faster and stay juicier. If you're going plant-based, swap the chicken for extra-firm tofu pressed and sliced.

No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is ideal for that bright flavor. Short on mayo? Greek yogurt alone works for a lighter dressing—just add a splash of lemon juice. The extra-virgin olive oil should have a peppery kick—California Olive Ranch or Colavita are my go-tos. For the grill, high heat and minimal oil are key—charred edges mean you're doing it right. The tomatoes can be swapped for heirloom varieties if you want extra flavor, but regular cherry tomatoes are perfect for weeknight cooking.

Store leftover veggies in an airtight container for 3-4 days—they taste even better the next day once the flavors meld. The dressing keeps for 5 days in the fridge, but I always make extra because it disappears fast. For the chicken, cook it fresh if possible, but you can grill ahead and store separately. The feta and pine nuts? Add them right before serving so they stay crisp. This salad reheats beautifully—just warm the veggies and dressing separately and toss together.

Step-by-step instructions for smoky grilled veggies with creamy dill dressing

Here's how to transform fresh summer vegetables into a restaurant-worthy Blackstone salad.

Begin by slicing the 1.5 lb chicken breast into thin strips about ¼-inch thick. Pat them completely dry with paper towels—this ensures a perfect sear. In a small bowl, whisk together 2 tbsp lemon juice, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Toss the chicken strips in this marinade and let them sit for 10 minutes while you prep the vegetables.

For the vegetables, trim the ends from the 2 medium zucchini and 1 lb asparagus, then slice the zucchini into half-moons and leave the asparagus whole. Halve the 1 pt cherry tomatoes, slice the 1 whole red bell pepper into strips, and separate them into a large bowl. Add 0.25 cup extra-virgin olive oil, 1 tsp kosher salt, and 0.25 tsp black pepper, then toss everything until evenly coated. Let the vegetables marinate for 15 minutes while the grill heats up.

Preheat your Blackstone griddle or grill to medium-high heat. Once hot, add the chicken strips and cook for 3-4 minutes per side until they reach an internal temperature of 165°F and develop golden-brown grill marks. Remove the chicken and set aside on a plate.

Return the griddle to medium heat and add the marinated vegetables in a single layer. Cook for 4-5 minutes, stirring occasionally, until the zucchini and bell pepper are tender with slight char marks and the asparagus is bright green with grill lines. The cherry tomatoes should soften slightly but still hold their shape. Transfer the grilled vegetables to a large serving platter and keep them warm.

While the vegetables are grilling, combine the 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 0.5 cup chopped fresh dill, and 4 minced garlic cloves in a medium bowl. Whisk until smooth and creamy. Slowly drizzle in the 2 tbsp lemon juice while continuing to whisk—this prevents the dressing from curdling. Season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Taste and adjust the seasoning if needed; you want a bright, tangy flavor that complements the smoky grilled vegetables.

The dressing should be thick but pourable. If it's too thick, add 1-2 tbsp water to reach your desired consistency. Let it sit for 5 minutes to allow the flavors to meld together before serving.

Arrange the grilled vegetables on a large platter, spreading them out evenly. Spoon the creamy dill dressing over the top, letting it drizzle down between the vegetables. Toss gently to coat everything lightly with the dressing—just enough to bring the flavors together without making the salad soggy.

Top the salad with the grilled chicken strips, sprinkle with 0.25 cup crumbled feta cheese, and finish with 0.25 cup toasted pine nuts for a touch of crunch. Serve immediately while the vegetables are still warm and the dressing is fresh. This salad is best enjoyed right away, so don't let it sit too long before serving.

Flavor customization for this recipe

Smoky Spice Boost

Add 1 tsp smoked paprika and ½ tsp onion powder to the vegetable marinade for a deeper smoky flavor that pairs perfectly with grilled veggies. I like to use Penzeys Smoked Paprika—it has a rich, consistent flavor.

For extra heat, add ¼ tsp cayenne pepper to the dressing. This works especially well with the chicken or tofu for a balanced, smoky bite. 🌶️

Herb Variations

Swap out the dill for other fresh herbs to change the flavor profile completely. Try ½ cup chopped parsley with 1 tbsp lemon zest for a bright, citrusy dressing.

For a Mediterranean twist, use ¼ cup chopped mint and 2 tbsp honey>—this pairs beautifully with grilled tomatoes and cucumbers. Fresh basil works too, especially if you're adding mozzarella to the salad.