Herbed Salad With Grilled Balsamic Vegetables

Southern Living
Herbed Salad With Grilled Balsamic VegetablesRecipe
To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.
Makes 6 to 8 servings


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8 cups mixed baby greens
3 tomatoes, sliced
1/2 cup pitted ripe black olives
1/2 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh marjoram (optional)
1/2 cup crumbled feta or goat cheese
1/3 cup refrigerated shredded Romano or Parmesan cheese


Prep: 15 Minutes

Place mixed greens on a large serving platter. Arrange tomato slices in center of platter over greens. Arrange Grilled Balsamic Vegetables and black olives around edge of platter over greens.

Whisk together olive oil and vinegar; drizzle over tomatoes and grilled vegetables. Sprinkle tomatoes evenly with basil, chives, and, if desired, marjoram. Top evenly with cheeses.

Created date

February 2006