Summer Breeze Caprese Salad with Ariston
Traditional Balsamic Vinegar
Ingredients:
- 2 zucchinis, sliced lengthwise
- 2 yellow squashes, sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 red onion, sliced into thick rounds
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- Salt and black pepper to taste
For the dressing:
- 1/3 cup Ariston Lemon Infused Olive Oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions:
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together the ingredients for the dressing – Ariston Lemon Infused Olive Oil, minced garlic, Dijon mustard, honey, salt and black pepper. Set aside.
- Brush the zucchini, yellow squash, red bell pepper, and red onion with Ariston Select Olive Oil and season with salt and black pepper.
- Place the vegetables on the preheated grill and cook for about 4-5 minutes per side, or until they have grill marks and are tender-crisp. Remove from the grill and let them cool slightly.
- Cut the grilled vegetables into bite-sized pieces and transfer them to a large salad bowl.
- Add the cherry tomatoes, fresh corn kernels, torn basil leaves, and torn mint leaves to the bowl with the grilled vegetables.
- Pour the Lemon Olive Oil dressing over the salad and gently toss to coat all the ingredients evenly.
- Taste and adjust the seasoning with salt and black pepper if needed.
- Allow the salad to sit at room temperature for 10-15 minutes to allow the flavors to meld together.
- Serve the grilled summer vegetable salad as a refreshing side dish or light main course. Enjoy!
Note: You can also customize this recipe by adding grilled chicken or shrimp for some protein, or by sprinkling crumbled feta or goat cheese over the top for extra flavor.