Running Mama Cooks

This salad recipe came from Ina Garten's Grilled Panzanella Salad recipe. I decided to leave out the bread and add a spinach and arugula mix instead. I never thought of adding grilled veggies to a salad, but I am glad that I now know how good it is.

Grilled Vegetable Salad
Heavily adapted from Barefoot Contessa

Ingredients:

Dressing -

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper


Salad -

1 bag spinach and arugula mix
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 small container grape tomatoes, cut in half
10 large basil leaves
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
2 yellow bell pepper, seeded and cut into 3 large pieces
1/4 cup pine nuts, toasted

Directions:

Prepare grill.

In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Place the cucumber, tomato, and basil in a large bowl, sprinkle with salt and pepper and toss together. Set aside.

When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.

Add spinach and arugula mix to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Cecily preparing the veggies for the grill:

Finn relaxing outside while we grill: