Grilled vegetable ratatouille salad
Instructions:
- 6 lightly packed cups leafy salad greens;
- Balsamic Vinaigrette
or Pesto Vinaigrette; - 1 recipe Grilled Vegetable Ratatouille
, at room temperature; - 1 cup small marinated mozzarella balls, crumbled goat cheese, or coarsely grated Parmesan cheese;
- 1⁄4 cup pine nuts, toasted;
- 1⁄2 cup brine-cured ripe black olives, such as Kalamata;
- 3 tablespoons chopped fresh basil;
- 2 tablespoons chopped fresh chives or scallions;
- 1 tablespoon chopped fresh marjoram.
- Toss the salad greens with enough vinaigrette to moisten in a large bowl and then spread on a large serving platter. Spoon the ratatouille over the greens.
- Scatter the cheese, pine nuts, olives, basil, chives, and marjoram over the top.
- Drizzle with the rest of the vinaigrette and serve at room temperature.