GRILLED FIG, OLIVE AND TOMATO SALAD
- Yield 4 to 6
- Prep 5 minutes
- Cook 4 to 6 minutes
Ingredients
- 2 (6 oz.) cans -- California Black Ripe Olives
Instructions
8 ripe fresh figs
8 plum tomatoes
6 tablespoons virgin olive oil
1 teaspoon minced garlic
1 tablespoon finely chopped fresh oregano
salt and freshly cracked black pepper to taste
1/2 head romaine lettuce, thinly sliced
2 (6 oz.) cans California Black Ripe Olives
1/2 pound feta cheese, crumbled
1/4 cup extra-virgin olive oil
1 lemon, halved
1/4 cup chopped fresh basil
Cut the figs and plum tomatoes into quarters, rub them with olive oil and garlic, sprinkle with oregano, salt and pepper and grill over a low to medium fire until they have some color, 2 to 3 minutes per side.
Place the lettuce on a platter and arrange the figs, tomatoes, olives and cheese on top. Drizzle with olive oil, squeeze the lemon halves, sprinkle with basil and serve with crusty bread.
2 (6 oz.) cans California Black Ripe olives
