| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
Summer Salad
- 2 bell peppers halved, cores removed
- 2 ears corn
- 2 tablespoons olive oil
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 8 oz. fresh mozzarella pearls halved
- 1 avocado chopped
- salt & pepper
Herb Vinaigrette
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon dried oregano
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon garlic salt
- 1 teaspoon ground pepper
- 1/4 teaspoon ground cayenne (optional, for heat)
Ingredients
Summer Salad
Herb Vinaigrette
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Instructions
Summer Salad
- Preheat your grill to 425. Drizzle the bell pepper halves and corn with olive oil, and season with salt and pepper. Once the grill is preheated, place corn and bell peppers skin side down on the grill. Cook for 8-10 minutes, rotating the corn occasionally, until charred.
- Remove from grill and let cool. Once cool, peel the charred bell pepper skin from the pepper. Thinly slice the peppers and remove the corn from the cob.
- In a large bowl, combine the sliced bell peppers, corn, red onion, cherry tomatoes, mozzarella pearls, and avocado. Drizzle with the herb vinaigrette, and enjoy!
Herb Vinaigrette
- In a bowl, add the olive oil, balsamic vinegar, garlic, basil, thyme, oregano, rosemary, garlic salt, pepper, and cayenne. Whisk together until combined. Drizzle over the summer salad.
Recipe Notes
Our wine choice to pair with this summer salad: the 2015 Kim Crawford Marlborough Sauvignon Blanc. This zesty, fresh white is bursting with tropical fruit and fresh herb flavors - a great wine to enjoy with this yummy salad. Cheers!
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