Shopping List

Bistro Baby Greens & Grilled Skewered Salad

Bistro Baby Greens & Grilled Skewered Salad


  • 1/4 cup O&CO. Basil Specialty Olive Oil
  • 3 tbsp. finely chopped shallots
  • 2 tbsp. O&CO. Premium Balsamic Vinegar
  • 1 tbsp. O&CO. Black Olive Paste
  • 1 tsp. finely grated lemon peel
  • 18-1 inch cubed of day old sourdough or French bread
  • 2 tbsp. O&CO. Everyday Olive Oil
  • 1 pound well chilled mozzarella, cut into 1-inch cubes
  • 1 pint small cherry tomatoes
  • 2-5 ounce bags mixed baby greens
  • Fresh cracked black pepper


  1. In a small bowl whisk all ingredients, set aside.
  1. Spray grill rack with non-stick cooking spray or coat grill rack with oil then heat to medium high.
  2.  Place bread cubes in large bowl, drizzle oil over and toss to coat. 
  3. Alternate threading bread cubes, cheese and tomatoes onto 6 long skewers. 
  4. Place skewers onto grill and turn often just until cheese starts to melt about 4 minutes total. 
  5. To serve divide baby greens onto each of 6 plates then top with a grilled skewer and drizzle with prepared dressing.  
  6. Add desired amount of fresh cracked black pepper.  *Serves 6.

Note - if using wooden skewers soak for 20 minutes prior to using.