Prep Time
15 Mins
Makes 6 to 8 servings

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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

AceySeay's Review

May 22, 2009
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!