This is a great way to make use of leftover grilled vegetables. In fact, I always grill more than I need to make sure I have plenty the next day. Any type of vegetable will work well, but brilliant bell peppers, red onions, and yellow squash are especially colorful.
|1||cup||red, yellow, or orange tomatoes, cut in eights|
|1/2||cup||basil leaves, roughly torn|
|1/4||cup||Italian parsley, leaves only|
|1/4||cup||mint leaves, roughly torn|
|1/4||teaspoon||freshly ground black pepper|
|1/4||cup||extra virgin olive oil|
1. Place the mixed greens in a salad bowl.
2.Cut the grilled vegetables into bite-sized pieces and add to the salad.
4. Add the tomatoes, basil, parsley, and mint leaves.
5. Pour the balsamic vinegar, salt, and pepper in to a spacious bowl and slowly whisk in the olive oil until it forms an emulsion. For detailed instructions read,
"How to Make an Emulsion".
6. Dress the salad with the oil and vinegar and toss gently to coat.
6. Serve immediately.