Grilled Endive Caprese Salad
2 heads of California endive, grilled
2 perfectly ripe tomatoes, sliced pretty thick
1/2-1 ball of fresh mozzarella cheese (depending on the size; use one made locally, if possible), cut in half lengthwise, then sliced about the same thickness as the tomatoes
1/8-1/4 of a large red onion, peeled and thinly sliced- optional
A handful of fresh basil leaves: whole or julienned
Your best olive oil, for drizzling
Your best balsamic vinegar, for drizzling- optional
Coarse sea salt and freshly ground black pepper
1. To assemble the salad, arrange the grilled endive, tomato, mozzarella, and red onion slices in alternating layers so they look pretty.
2. Sprinkle the basil leaves on top, then drizzle with the olive oil and optional vinegar. Sprinkle salt and pepper onto the salad before serving.
Winnie Abramson is one of five food bloggers associated with our OnDiva ambassadorship. She is the writer and recipe developer behind the food blog, Healthy Green Kitchen.