SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE
Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
- Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
- Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
- Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
- Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams
GRILLED CHICKEN, TOMATOES, MOZZARELLA & BASIL VINAIGRETTE
Make and share this Grilled Chicken, Tomatoes, Mozzarella & Basil Vinaigrette recipe from Food.com.
Provided by senseicheryl
Categories Salad Dressings
Time 27m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the basil vinaigrette - Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and basil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 3 days.)
- For the grilled chicken - Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. Season the chicken breasts with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the breasts. (The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)
- For the green salad - Slice the chicken breasts into strips and place them in a mixing bowl. Add the tomatoes, mozzarella and half of the basil vinaigrette. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, tomatoes and mozzarella mixture on top of the lettuce and serve.
Nutrition Facts : Calories 248.7, Fat 10.1, SaturatedFat 3, Cholesterol 79.6, Sodium 216, Carbohydrate 6.8, Fiber 2.9, Sugar 3.2, Protein 32.3
GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
GRILLED ASPARAGUS WITH SUN-DRIED TOMATO VINAIGRETTE
This is a recipe I found from Cooking Light. This recipe can be served either hot or chilled....perfect for taking on barbecues
Provided by Abby Girl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
- Drizzle with olive oil; shake pan back and forth to coat asparagus.
- Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
- Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.
Nutrition Facts : Calories 88, Fat 3.8, SaturatedFat 0.6, Sodium 244.3, Carbohydrate 11.6, Fiber 5.3, Sugar 6, Protein 5.7
GRILLED HALIBUT WITH TOMATO VINAIGRETTE
This is another great recipe from "Fresh with Anna Olson". It comes from the episode "Grilling Girls". So good -
Provided by Chef mariajane
Categories Halibut
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- TOMATO VINAIGRETTE:.
- Mark the tomatoes with an "X" at the bottom and blanch for 1 minute in boiling water. Shock tomatoes in ice water, then peel off skins (savng them). Seed tomatoes (saving the seeds, too) and finely dice the tomato.
- Stir vinegar and garlic with half of diced tomato and saved skins and seeds. Let sit for 30 minutes then strain through a cheesecloth without squeezing (to keep liquid clear).
- Dispose of tomatoes (or cook in your next pasta dish). Whisk red onion into vinegar and slowly drizzle in oil. Stir in remaining diced tomato and season to taste. Whisk before usinig.
- Preheat grill on medium high and heat a fish grill (mesh). Brush halibut fillets with oil and season lightly.
- Place thyme on grill and once it starts smoking, place halibut fillets on grill. Close lid on Barbecue and let cook for 8 minutes.
- Lift lid and turn halibut 90 degrees and close lid. Cook fish 8 more minutes, until it flakes easily when touched with a fork. Remove halibut and serve with tomato vinaigrette. Tear basil leaves over fillets immediately before serving.
Nutrition Facts : Calories 535.6, Fat 18.5, SaturatedFat 2.6, Cholesterol 130.4, Sodium 222.1, Carbohydrate 1.9, Fiber 0.6, Sugar 1.1, Protein 85.3
ROASTED TOMATO VINAIGRETTE WITH GRILLED ROMAINE
A simple light and perfect salad. Perfect summertime salad. This dressing is great with fresh market produce, but I have found it is a great way to use those "mid year" tomatoes which sometimes are a bit bland. The roasting really brings out a sweetness.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Tomatoes -- Roast the tomatoes. In a 400 degree oven or on a grill, just slice the tomatoes in half and grill or roast until slightly semi soft. No need for seasoning at this point. Just 5-7 minutes per side. Remove and let cool before chopping.
- Dressing -- Rough chop the tomatoes and add to a small bowl. Add in all other ingredients and mix well with an immersion blender, a regular blender or a small food processor. Puree until you have a smooth texture. Chill until ready to use.
- Romaine -- Slice each romaine heart lengthwise and drizzle with olive oil and season with salt and pepper. Grill the romaine, on either an outdoor grill, a grill pan, or even a saute pan -- anything you have. Just 3-4 minutes per side until lightly brown and slightly wilted.
- Serve -- The warm romaine with the chilled vinaigrette and fresh grated parmesan. ENJOY!
- Note: This dressing is great over fish, grilled vegetables, or pretty much anything. It is a wonderful dressing.
Nutrition Facts : Calories 428.7, Fat 39.6, SaturatedFat 6.6, Cholesterol 7.3, Sodium 185.4, Carbohydrate 15, Fiber 7.7, Sugar 5.5, Protein 8.1
GRILLED TOMATOES MARINATED IN BASIL VINAIGRETTE
Grilling or broiling concentrates tomatoes natural sugars, making summer tomatoes even better. Prep time includes marinade time. Source: Relish Mag
Provided by Ceezie
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler or grill.
- Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
- Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
- Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.
Nutrition Facts : Calories 103.4, Fat 9.3, SaturatedFat 1.3, Sodium 103.4, Carbohydrate 5.2, Fiber 1.5, Sugar 3.2, Protein 1.2
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