To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.
Southern Living MARCH 2006
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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