What says summer more than grilling? While you might have your burgers and chicken wings down pat, don’t forget you’ll need a little greenery to supplement your meal. This easy salad will help you eat those greens in more ways than one — it features a cannabis infused dressing for a light, relaxing buzz. You can get a pre-dosed version like Potli, or make your own.
This recipe is very forgiving — really you can substitute any vegetables that you have on hand and like to eat. Don’t have little gems? Use romaine. Not an eggplant lover? Lose it. Here we substitute fennel for cucumber and mini bell peppers for tomatoes as they perform better on the grill. We also threw in a zucchini for good measure since it’s the season. The key to making it taste Greek? A smattering of feta cheese and olives does the trick.
Grilled Greek-ish Salad with Infused Vinaigrette
Serves 4 as a small salad, 2 as a light entreé.
For the salad:
3 heads little gem lettuce, quartered lengthwise
½ small eggplant, sliced ¼ “ thick, lengthwise
1 zucchini or yellow squash, sliced ¼ “ thick, lengthwise
5 to 6 sweet mini bell peppers, keep them whole
1 bulb fennel, with the stems removed, quartered lengthwise
¼ cup pitted nicoise olives
¼ cup feta cheese
¼ cup regular olive oil, for grilling
6-7 mint leaves, torn or sliced thinly
For the vinaigrette:
¼ cup of cannabis-infused olive oil, like Potli
1 clove garlic, minced
¼ tsp. dijon mustard
2 tbsp. red wine vinegar
½ tsp. Dried oregano, or a sprinkle of fresh oregano if you have it
½ tsp. Kosher salt
3-4 grinds of fresh ground black pepper
2 pita bread rounds, halved and brushed with olive oil and sprinkled with salt
Preheat the grill to medium-high.
Place your little gem lettuce on a platter or in a large, shallow bowl.
Rub ¼ cup of your non-dosed olive oil over the eggplant, zucchini, peppers and fennel. Make sure the oil covers all parts of the vegetables, then sprinkle with salt.
Make the vinaigrette. Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the cannabis-infused olive oil to make an emulsion.
Place the vegetables on the grill. Give them 4-5 minutes on the first side and then, depending on how strong the flame is, another 3-5 minutes on the other. If they are burning, turn the heat down. You want to get that grill mark but you don’t want to incinerate your produce. Once done, remove from the grill and set aside to cool.
While vegetables are cooling, place the pita on the low heat on the grill. Give it about 2 minutes on each side, just to heat and crisp up. Set aside once done.
Toss the vegetables with the vinaigrette and then layer on top of the little gems.
Sprinkle with the feta and olives. Top off with the fresh mint. Set aside for half an hour to let the flavors meld.