🥗 Summer Salad From the Grill

We love a good salad and we are betting you do too! Here’s one we will have on repeat this summer:

Grilled Pepper Salad

active time: 30 minutes

start to finish: 30 minutes + cooling

serves: 4

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¼          cup olive oil

2          medium red onions, cut into thick wedges

11        ounces mini bell peppers, halved, seeded

8          ounces cherry tomatoes, halved

2          cucumbers, chopped coarsely

1½       tablespoons lemon juice

¹⁄₃        cup toasted pine nuts

2          ounces baby spinach leaves

7          ounces fresh mozzarella, torn into pieces

¼          cup prepared basil pesto

 

1.     Drizzle 1 tablespoon of the oil on a heated flat grill flat plate over medium-high heat. Cook onions for 2 minutes or until slightly softened. Add peppers; cook for 3 minutes or until just tender. Transfer to a large bowl; cool for 10 minutes.

2.     ­Add tomatoes and cucumbers to the bowl with remaining oil, the juice, pine nuts, spinach, and mozzarella; toss gently to combine. Season to taste. Drizzle with pesto. This salad is best made close to serving.

Burst: An 8.1-oz. jar of Classico Signature Recipes Traditional Basil Pesto Sauce is only $2.73 at Walmart.

Tip: Swap baby spinach for coarsely chopped romaine lettuce.

 

Find more tasty recipes in the Summer issue of our magazine Whoa, Wait. Live a Lovely Life for Less