Grilled Summer Salad with Basil Vinaigrette
This salad is outstandingly delicious. It is perfect for sidesto BBQ’s. Everything is grilled and added along with the best basil vinaigrette.
Servings: 4 servings
Ingredients
- 2 Olive oil
- 2-3 medium Corn
- 1 green or red Bell pepper chopped lengthwise
- 1 cup Snap peas
- 1 cup Pineapple chopped
- 3 cups Arugula or spring mix
- 1 cup Mozzarella
- 1 cup cherry tomatoes
Basil Jalapeno Vinaigrette
- 2 cups Basil approximately
- 1 clove garlic
- 1 tbsp cashews or pine nuts
- 1 Jalapeno deseeded
- ¼ cup olive oil
- 2 tbsp balsamic or red wine vinegar
- Salt to taste
- ¼ tsp black pepper
Instructions
- Grill pineapple, bell peppers, corn, snap peas and jalapeno. Grease the veggies with some olive oil.
- Once it is grilled, remove them in a bowl and leave it to cool down.
- Make Vinaigrette- Blend everything in a blender until its smooth and liquid. You can also add 2 tbsp water to make it smooth, incase its too thick. Extra vinaigrette can be stored in the refrigerator or can be frozen.
- To assemble the salad – Take arugula, cherry tomatoes, and grilled vegetables and toss them with ¼ cup of the vinaigrette. Use more if you need more. Finally add the mozzarella and serve immediately.
Notes
Use vegan cheese or do not add mozzarella.
Use half jalapeno if you don't like kick or spice.
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