Grilled Tomato Salad

Grilled Tomato Salad
Servings: 8 Prep 15 mins Cook 11 mins Grill 8 mins to 10 mins


  • 1 bunch spinach (about 1 pound)
  • 8 ounces fresh mozzarella cheese, cut in 1/2-inch cubes
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup fresh basil, shredded
  • 1 pound penne pasta
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup olive oil
  • 3 large beefsteak tomatoes (about 1-1/2 pounds), cored

Make It

1. Bring large pot of water to boiling. Heat charcoal grill or gas grill to medium-hot (or use cast-iron skillet).

2. Stem, rinse and chop spinach. Transfer to large salad bowl with mozzarella, olives and basil.

3. Add pasta to boiling water; cook for 11 minutes or until tender.

4. Whisk vinegar, lemon juice, sugar, salt, black pepper and oil in small bowl.

5. Once grill is hot, cut tomatoes into 1/2- to 3/4-inch-thick slices. Dip tomato slices into dressing. Grill 8 to 10 minutes, turning once. Reduce cooking time if tomatoes become too soft. OR: If not using grill, heat cast-iron skillet over medium heat. Cook slices 2 minutes, turning once.

6. Drain pasta; add to spinach mixture in bowl. Toss with dressing and grilled tomatoes. Serve slightly warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 19, chol. (mg): 22, sat. fat (g): 5, carb. (g): 48, fiber (g): 4, pro. (g): 14, sodium (mg): 126, Percent Daily Values are based on a 2,000 calorie diet.