INGREDIENTS
Use organic ingredients where possible.
GRILLED TOMATOES:
- 20 cherry or grape heirloom tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 3⁄4 teaspoon Simply Organic® Grind to a Salt
SALAD/DRESSING:
- 6 packed cups arugula leaves (or a another green of your choice, such as: romaine, spinach or mixed baby greens)
- 1⁄3 cup fresh herbs of your choice. We recommend: parsley, dill, cilantro or basil (a combination of two herbs works well)
- 1⁄2 cup Feta cheese
- 1⁄2 cup chopped avocado (about 1 small Hass avocado)
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- Simply Organic® Grind to a Salt, to taste
DIRECTIONS
- In a rectangular baking dish or large storage bag, combine the balsamic vinegar, olive oil and Grind to a Salt. Add the tomatoes and coat in the vinegar marinade. Set aside for 20 minutes at room temperature.
- After 20 minutes, place the tomatoes on 2 to 3 skewers (this step helps organize the grilling process).
- Heat the grill. Add the tomatoes to the hot grill and cook for 5 minutes on each side.
- Place the greens in a large bowl, add the tomatoes, avocado and cheese.
- To make the dressing, whisk together the lemon juice, balsamic vinegar, olive oil and Grind to a Salt (to taste). Pour the desired amount of dressing over the salad.
RECIPE TIPS
- Gorgonzola is a great substitute for Feta.