Hearty Summer Veggie Dinner Salad


  • 4-5 cups fresh leaf lettuce
  • ¼ cup chick peas, drained and rinsed
  • a handful fresh green beans, blanched until bright green (see Note)
  • 1 small zucchini, cut into bite sized pieces
  • 1 hard-boiled egg, quartered
  • 1 small tomato, quartered
  • grilled new potatoes, halved or quartered, depending on how small they are
  • ½ avocado, cubed
  • ¼ cup or so cubed fresh mozzarella
  • fresh basil, chopped
  • 2-3 Tbsp. Basil Olive Oil
  • 2-3 Tbsp. 18-Year-Old Traditional Balsamic
  • salt and pepper


  1. On a plate, arrange the lettuce so that it covers the plate.
  2. Top with chick peas, green beans, zucchini, egg, tomato, potatoes, avocado, mozzarella, and basil.
  3. In a small bowl, whisk Olive Oil, Traditional Balsamic, salt and pepper and then drizzle on top of salad.
  4. Note: To black green beans, place a large bowl of cold water on the counter, and add ice.
  5. Set aside. Bring a large pot of water to a boil, add salt and place beans inside. Boil until beans turn bright green. Quickly place beans in ice water until cooled, and then drain.
August 29, 2019 — The Unrefined Olive