If you're in the mood for a healthy and flavorful salad that's perfect for summertime, this grilled paneer salad with fresh veggies and a spicy-garlicky dressing is the way to go. It is a great way to satisfy your Indian food cravings without cooking an elaborate feast.
What's not to love about this paneer salad - it is gluten-free, low-carb, and keto-friendly. It is easy to make and the dressing is so so delicious. Just like halloumi, paneer cheese does not melt and can be grilled. This salad is also a good source of vegetarian protein.
This easy paneer salad is a unique way to enjoy this Indian cheese without having to make a curry. The creamy dressing is the perfect complement to the grilled paneer and veggies. Enjoy this healthy and filling paneer salad for lunch, or bring it to your next potluck or barbecue - it's sure to be a crowd-pleaser!
Why you will love this grilled paneer salad recipe?
- Flavorful paneer: The paneer is marinated in a flavorful mix of spices to enhance its taste and add depth to the dish. It is then grilled to perfection, with a crispy exterior and a tender, melt-in-your-mouth interior.
- Fresh Vegetables: This salad features a variety of colorful vegetables that add a delicious crunch and freshness to the salad.
- Oh-so-good dressing: The dressing is flavorful and complements the salad beautifully. The combination of creamy mayo and zesty garlic chili oil creates a deliciously rich and savory flavor that you won't want to miss out on.
Paneer: Use a block of store-bought or homemade paneer.
Veggies: I am using cabbage, red onion, cucumber, cherry tomatoes, and cilantro.
Dressing: For the dressing, I make garlic chili oil, which I mix with mayonnaise, green onions, lemon juice, and salt.
The rub: I am rubbing the paneer block with garam masala, chili powder, salt, lemon juice, and olive oil.
Step 1: Rub the paneer block with salt, chili powder, garam masala, olive oil, and lemon juice (image 1).
Step 2: Heat a grilling pan and lightly brush it with some olive oil. Place the block of paneer on it. Grill on both sides until there are brown grill marks (images 2 and 3).
Step 3: Transfer the grilled paneer to a plate and let it cool down (image 4).
Step 4: Cut the grilled paneer into cubes (image 5).
Step 5: Heat oil in a small pan and add garlic. Saute for 2-3 minutes, until they are golden brown. Add the dried red chili and saute for a few more seconds. Turn off the heat and let it cool down (image 6). Transfer to a blender along with the oil and blend it into a slightly coarse paste (image 7).
Step 6: Transfer the garlic-chili paste to a bowl and add mayonnaise, green onions, lemon juice, and salt. Whisk it well (images 8 and 9).
Step 7: Slice the red onions, bell peppers, and cabbage. Dice the cucumber and cut the cherry tomatoes into quarters. Place the salad veggies in a large mixing bowl or salad bowl (image 10).
Step 8: Reserve 2 tablespoons of the dressing and add the remaining dressing to the salad veggies. Give it a good mix (images 11 and 12).
Step 9: Place the paneer cubes and top them with the reserved dressing (images 13 and 14).
Step 10: Toss everything gently, taking care not to crumble the paneer. Serve immediately (image 15).
Grilled paneer cubes may tend to crumble so it is best to add them after mixing the salad veggies with dressing. Set aside a little bit of the dressing for the paneer. Add the remaining dressing to the veggies and toss them well. Next, add paneer and the reserved dressing, and mix them all together gently.
To make this salad vegan, replace paneer with extra firm tofu and use vegan mayo for the dressing. You can also use other grilled vegetables like eggplant, mushrooms, zucchini, and bell peppers in this salad.
In this recipe, I am grilling the paneer on a stovetop grilling pan. You can also grill the paneer in an air fry, oven, or outdoor grill. If you use an air fryer, grill it at 350 F for 5-7 minutes.
After placing the paneer on the grill, do not disturb it for the first few minutes. This will help keep the paneer intact.
Serving suggestions for grilled paneer salad?
Here are some ideas for your inspiration:
Naan bread: Serve warm, fluffy naan bread on the side to scoop up the salad and enjoy the contrasting textures.
Roasted papadums: Add a crispy element to your meal by serving roasted papadums as a side snack.
Lettuce wraps: Use large lettuce leaves, such as romaine or butter lettuce, wrap the salad, and enjoy.
Salad bar: Set up a DIY salad bar with grilled paneer, various toppings, dressings, and accompaniments, allowing everyone to create their own customized salads.
More salad recipes
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Grilled Paneer Salad
- 10 oz paneer
For grilling the paneer:
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon salt
- 2 teaspoon lemon juice
- 2 teaspoon olive oil
For the dressing:
- 3 cloves garlic sliced
- 3 dried red chili mild version
- 2 tablespoon olive oil
- ½ cup mayonnaise
- 2 tablespoon green onions finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 small red onion sliced
- 1 cucumber diced
- 5-6 cherry tomatoes cut into quarters
- ½ cup cabbage sliced
- ¼ cup cilantro chopped
Grill the paneer:
- Rub the paneer block with salt, chili powder, garam masala, olive oil, and lemon juice.
- Heat a grilling pan and lightly brush it with olive oil. Place the paneer in the hot pan.
- Grill on both sides until there are brown grill marks. Transfer them to a plate and cut them into bite-size cubes.
Make the dressing:
- Heat oil in a small pan and add garlic. Saute for 2-3 minutes, until they are golden brown. Add the dried chili and saute for a few more seconds.
- Turn off the heat and let it cool down. Transfer to a blender along with the oil and blend it into a coarse paste.
- Transfer the garlic-chili paste to a bowl along with mayonnaise, green onions, lemon juice, and salt. Whisk it well.
Assemble the salad:
- Slice the red onions, bell peppers, and cabbage. Dice the cucumber and cut the cherry tomatoes into quarters.
- Place the salad veggies in a large mixing bowl. Reserve 2 tablespoons of the dressing and add the remaining dressing to the veggies. Give it a good mix.
- Place the paneer cubes on top and add the reserved dressing.
- Mix everything gently taking care not to crumble the paneer. Serve immediately.
The homemade dressing here was amazing paired with the flavor of the paneer and the crunch of the veggies. Such an amazing combo! The whole family loved it. 🙂
I already love grilled paneer, but hadn't considered adding it to a salad, before. Heaven! It turned a simple salad into a satisfying meal. And that creamy dressing! Oh my goodness. I'm getting hungry just thinking about this yummy salad. Thanks for sharing your recipe. I'm anxious to make it again!
This is a great salad with such a fresh taste! I love Indian food, but I have found it tends to use every pan in my kitchen when I make it. So a simple salad like this is perfect for getting the flavor with less effort.
I had no idea you could grill paneer! I'm so excited to try this!
This salad is good! I loved all the veggies in it and grilling the paneer is genius! The dressing - I could eat that every day! Spicy, garlicky, delish!