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BBQ Salad with Balsamic & Soy Dressing

Difficulty: Simple
Time: 20 minutes
Serves: 2

BBQ Salad

  • 20 Concerto® Grape Tomatoes
  • 8 small white mushrooms
  • 4 asparagus spears, hard ends removed
  • 2 Campari Tomatoes, cores removed
  • 2 slices from large onion,  ¾ inch wide
  • ½ medium zucchini, wedged lengthwise
  • ½ Adagio® Eggplant, wedged lengthwise
  • 2 tbsp olive oil
  • 6 Delicato® Living Butter Lettuce leaves
  • salt & pepper

Garnish

  • 10 pieces pecans or walnuts, chopped

Balsamic & Soy Dressing

  • 1/8 large onion, finely diced
  • ¼ cup Japanese soy sauce
  • ¼ cup balsamic vinegar
  • 1/8 cup olive oil
  • 1 tbsp curly parsley, finely chopped

A fantastic BBQ salad that utilizes our famous Concerto® Grape Tomatoes, Campari Tomatoes, Adagio® Baby Eggplants and Delicato® Living Butter Lettuce.

Instructions

  1. Toss tomatoes, mushrooms, asparagus, onion, zucchini and eggplant in a bowl with olive oil. Lightly season with salt & pepper.
  2. Heat grill on medium high, grill salad until tender crisp (2-4 min per side). Concerto® Grape Tomatoes will cook quicker, about 1 min. Set aside.
  3. Lay butter lettuce leaves on plate.
  4. Cut each zucchini wedge into 4 pieces.
  5. Half & quarter onion slices.
  6. Cut asparagus spears into 2-3 pieces.
  7. Arrange zucchini, onion, asparagus, grape tomatoes & mushrooms onto lettuce.
  8. Cut Campari Tomatoes into wedges, arrange in center.
  9. Combine dressing ingredients and whisk.
  10. Spoon dressing over salad, garnish with chopped nuts.