Name: Grilled Tomato Salad
Prep time: 15 min
Cook time: 11 min
Yield: 8
Ingredients: 1 bunch spinach (about 1 pound); 8 ounces fresh mozzarella cheese, cut in 1/2-inch cubes; 1/2 cup Kalamata olives, pitted; 1/4 cup fresh basil, shredded; 1 pound penne pasta; 1/4 cup balsamic vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/3 cup olive oil; 3 large beefsteak tomatoes (about 1-1/2 pounds), cored

1 of 6 Bring large pot of water to boiling. Heat charcoal grill or gas grill to medium-hot (or use cast-iron skillet).
2 of 6 Stem, rinse and chop spinach. Transfer to large salad bowl with mozzarella, olives and basil.
3 of 6 Add pasta to boiling water; cook for 11 minutes or until tender.
4 of 6 Whisk vinegar, lemon juice, sugar, salt, black pepper and oil in small bowl.
5 of 6 Once grill is hot, cut tomatoes into 1/2- to 3/4-inch-thick slices. Dip tomato slices into dressing. Grill 8 to 10 minutes, turning once. Reduce cooking time if tomatoes become too soft. OR: If not using grill, heat cast-iron skillet over medium heat. Cook slices 2 minutes, turning once.
6 of 6 Drain pasta; add to spinach mixture in bowl. Toss with dressing and grilled tomatoes. Serve slightly warm.

Nutrition Information for Grilled Tomato Salad
Servings Per Recipe: 8
Per Serving: 126 mg sodium, 4 g fiber, 408 kcal cal., 14 g pro., 19 g Fat, total, 48 g carb., 5 g sat. fat, 22 mg chol.

Your Account

Follow Us!

Grilled Tomato Salad

Ingredients

Directions