I have made this salad several times since it came out in the Southern Living issue I received it from. I don't put all of the vegetables it calls for (eggplant, beets) since we don't like those, but instead I add asparagus, additional squash, etc. My family loves this salad and I have never had a complaint from anyone!
Herbed Salad With Grilled Balsamic Vegetables
To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.
Yield: Makes 6 to 8 servings
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- 8 cups mixed baby greens
- 3 tomatoes, sliced
- Grilled Balsamic Vegetables
- 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
- 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.
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