| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 sevrings |
Ingredients
- 1 pint yellow cherry tomatoes
- 1/4 cup French Vinaigrette dressing
- 1/4 cup feta cheese, crumbled
- 2 green onions, sliced
- 1 head endive, lettuce or 8 Romaine lettuce leaves from the hearts
Instructions
- Preheat grill to medium-high. Thread tomatoes onto bamboo skewers that have been soaked in water for at least 30 minutes. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred.
- In a medium bowl, combine tomatoes, feta cheese, green onion and remaining dressing.
- Arrange endive leaves around serving platter, like flower petals, touching in the center. Mound the tomato mixture in the center of the plate.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 140 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 104 mg |
Reviews
This is the perfect summer salad! We enjoyed it.
Great textures going on in this partially grilled salad and the flavor is tops!