Description
Grilled Steak Caprese Salad is a wonderful light summer salad with grilled steak, fresh mozzarella, grilled corn, mushrooms, onions and tomatoes all over a fresh bed of green lettuce and drizzled in a balsamic reduction vinaigrette.
Ingredients
Scale
FOR THE BALSAMIC VINAIGRETTE:
- 1 Cup Balsamic Vinegar
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Whole Milk
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Dijon Mustard
- Salt and pepper to taste
FOR THE SALAD:
- 1–2 Cooked Sirloin Steaks (or steak of choice), cooked to desired doneness, cooled and thinly sliced
- 3–4 Cups Mixed Greens
- 1 Handful Grape Tomatoes
- 3–4 slices Cooked Nitrate Free Bacon, crumbled
- 6–10 Fresh Mozzarella Balls
- Sauteed and Caramelized Onions and Mushrooms
- 1 Cup Feta Cheese
- 1 Avocado, sliced or cubed
- Balsamic Dressing drizzled on top
- Other options: grilled asparagus, fresh basil, grilled corn, black beans, fresh herbs
Instructions
FOR THE BALSAMIC VINAIGRETTE:
- Bring the vinegar to a boil in a small saucepan. Once it reaches a boil quickly lower the heat and simmer it, stirring often, until it reduces by half (approximately 8-10 min.)
- Meanwhile, whisk the remaining ingredients together.
- Once the balsamic vinegar has cooled, whisk the remaining ingredients into it. Taste for seasoning and add salt and/or pepper if needed.
FOR THE SALAD:
- Begin by placing mixed greens into a large serving bowl or platter.
- Begin layering ingredients in rows starting with the steak in the middle – then cheese, tomatoes, onions and mushrooms, avocado, corn, bacon, ham etc.
- Drizzle the balsamic reduction over the steak and mushrooms.
- Drizzle some of the balsamic vinaigrette over the rest of the salad.
