Description
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Ingredients
- 2 tomatoes, diced
- 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
- ΒΌ cup coarsely chopped fresh basil
- 1 clove garlic, minced, or more to taste
- 1 tablespoon olive oil
- 1 pound flank steak
- 1 clove garlic, minced
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1 (6.5 ounce) bag butter lettuce mix
- 2 tablespoons balsamic vinegar, or to taste
- olive oil, or to taste
Instructions
- Mix tomatoes
- mozzarella
- basil
- 1 clove minced garlic
- and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic
- 1 tablespoon olive oil
- salt
- and pepper. Seal the bag and distribute the oil mixture over the steak.
- When the grill is preheated
- cook steak to your desired degree of doneness
- about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates. Drizzle 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 4