Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.
Recipe information
Yield
Makes about 1 cup
Ingredients
½
cup extra-virgin olive oil
½
cup sherry vinegar or red wine vinegar
2
tsp. kosher salt
1½
tsp. honey
Preparation
Whisk oil, vinegar, salt, and honey in a medium bowl to combine.