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September 8, 2010

Grilled Vegetable Salad With Yogurt Dressing

Hello all : )

I’m not sure how the idea for this salad was born but I’m glad that it was.

What I love most about this dish is the contrast of the warm vegetables and the cold dressing. Also, I’m fond of how quickly it comes together.

(Yield: 4 servings)


About 3 c mesclun greens

1 large purple onion, sliced

1/3 c balsamic vinegar

4 plum tomatoes, quartered

Olive oil



3 tbsp plain yogurt

2 tbsp lemon juice

2 tbsp chopped dill

1 garlic clove, crushed

1/3 tsp salt

1/3 tsp black pepper

Toss the onion in balsamic vinegar and ½ tsp black pepper. Marinade for 20 min.

Lightly grease a grill pan with olive oil and heat on medium heat. Place onions on half of the pan in a single layer. After three minutes, stir onions, and place tomatoes, flesh-side down, on the other half of the pan. Grill 3 minutes on each side, until tomatoes are warmed through and grill marks have appeared. Stir onions as well.

Place greens on a large serving platter. Then layer onions on top. Then tomatoes. Combine the ingredients for the dressing in a separate bowl and pour over salad. Enjoy immediately.

P.S: I hope you, my fellow food bloggers, are as excited for fall cooking as I am. Soups, stews, roasts, oh my!