balsamic-grilled-salad

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 2 cups cherry tomatoes
  • 2 cups peeled and diced cucumbers
  • ¼ cup finely chopped red onion
  • 2 teaspoons finely chopped fresh dill
  • ½ cup crumbled feta cheese (optional)

Directions

Mix the balsamic vinegar, olive oil, and black pepper in a sealable container the night before, if possible. Poke the tomatoes a few times with a fork or sharp knife. Add them to the container. After they’ve soaked for about 30 minutes at room temperature, thread them onto grilling skewers (save the marinade).

Heat a grill to medium-high. Grill the tomato skewers for 1 minute on each side. Let cool, then slice the tomatoes in half. Add back to the marinade with the remaining ingredients and toss to combine. Refrigerate for at least 2 hours before serving.

Servings

Makes 5 Cups

Written by AndreAnna McLean

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