Summer Dinner Salad

foodnetwork.com

Erin W.

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil, plus more for brushing

One 15 ½-ounce can cannellini beans, rinsed and drained

¼ cup pitted black olives, such as Niçoise, coarsely chopped

1 medium red bell pepper, sides removed in 4 planks

1 medium zucchini (about 8 ounces), cut on the bias into ¼-inch-thick slices

1 medium yellow squash (about 8 ounces), cut on the bias into ¼-inch-thick slices

1 small Italian eggplant (about 8 ounces), sliced ¼-inch thick

1 medium red onion, sliced into ½-inch-thick rings

1 tablespoon rosemary leaves, finely chopped

Eight ½-inch-thick slices baguette

6 ounces goat cheese, cut into 4 rounds

8 cups loosely packed mixed baby greens

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer