The fresh greens and tomatoes lay the foundation in this salad for perfectly charred onions, zucchini and bell peppers. Just when you thought that was it, the creamy Fromage Blanc, umami Pecorino Romano, and briney olives top this salad off with intense flavor. The hardest part is fitting each ingredient on your fork to build the best bite every time.
Wine we paired with this recipe:
Provence Style Rosé
Enjoué
Ingredients:
- 3/4 Cup – Lasseter Heirloom Farms Extra Virgin Olive Oil
- 1/4 Cup – Balsamic Vinegar
- 1 Large Red Onion, cut into 3/4 inch rounds
- 3 Small Zucchini, sliced lengthwise
- 2 Large Red Bell Peppers, cut into 2 inch wide strips
- 5 Cups – Mixed Baby Greens
- 4 Large Tomatoes, sliced
- 3/4 Cup – Fromage Blanc Cheese, crumbled
- 1/2 Cup – Pecorino Romano Cheeses, grated
- 3/4 Cup – Kalamata Olives
- Salt – to taste
- Pepper – to taste
Preparation:
Step one:
Prep vegetables according to ingredient list. Whisk together olive oil and balsamic vinegar in a medium to large bowl and season with salt and pepper. Mix in red onion, zucchini, and red bell peppers. Set aside while you preheat grill.
Step two:
Preheat grill to 350 degrees. Once hot, arrange vegetables so that they don’t overlap. Let cook for about 5 minutes until golden brown, then flip and cook for another 5 minutes, and remove. Let veggies cool, then cut into bite-sized pieces.
Step three:
In a large serving dish, arrange mixed baby greens at the bottom and place tomatoes on top. Sprinkle salt and pepper over tomatoes and drizzle olive oil and balsamic vinegar. Arrange the grilled vegetables over the tomatoes and greens. Crumble fromage blanc, grate pecorino romano over top and garnish with olives.
Need ingredients?
Lasseter Family Heirloom Farms Recipe Kit
Provence Style Rosé
2025 Enjoué
Justi Creek Vineyard, Sonoma Valley
