Just another perfect summer salad.

It’s perfect in it’s simplicity, and the combination of grilled and not grilled vegetables make it a win in any book.

Ingredients:

1/2 head lettuce (I prefer romaine or butter), cut in large pieces

1 tomato, sliced

handful cherry tomatoes, halved

1 avocado, peeled, pitted, halved, and sliced

1 ear of corn

1 large shallot, peeled and quartered

1 zucchinni, top and bottom removed, and sliced in long strips

evoo

fig balsamic vinegar

salt

Directions:

Heat grill to medium high.

Rub shallots, zucchini, and corn with evoo, and sprinkle with salt.

Grill until vegetables have softened (but not mushy) and have grill marks. Remove corn from cob, slice zucchini across in strips, and break apart shallot layers.

Plate lettuce over a large serving platter. Top with a mix of grilled and not grilled vegetables. Drizzle with balsamic, evoo, and sprinkle salt over top.