Hubby cooked on the grill for us yesterday and I wanted a fresh veggie salad to go with it. This is what I made:
Since it is just the two of us, I made a smaller quantity – amounts are in parenthesis.
What a refreshing, tasteful salad this was with our grilled chicken and grilled sausage! Give it a try soon with your backyard BBQ!
Veggie Salad with Pepper Jack Cheese
4 medium Roma tomatoes (I used 3 very small Roma tomatoes)
4 skinny zucchini (I used 3/4 of a zucchini as this was a good size zucchini!)
3/4 lb pepper jack cheese, cubed (I used the whole 8-oz block of the cheese – what can I say??!)
2 Tbsp veg. oil (I used 1 Tbsp of olive oil)
3 Tbsp Sugar (I used 2 Tbsp of Splenda sugar)
3 Tbsp Balsamic Vinegar (I used 2 Tbsp)
1 1/2 Tbsp fresh basil, minced (I used about 1 scant tbsp minced)
1/2 tsp kosher salt
1/2 tsp coarse black pepper
Wash and chop tomatoes into small chunks. Wash and slice zucchini in slices. I sliced my zucchini in half then sliced in slices. Slice block cheese in half. Slice each half into long slices and cube. Place all into a bowl. Whisk together the oil, sugar, vinegar, basil, salt and pepper. Drizzle over salad and toss to coat. Refrigerate 30 minutes to an hour before serving.
We will be making this again…real soon! But first, we will be enjoying the leftovers today! Happy Wednesday.