Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
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.
