Grilled Sweet Potato Salad with Basil, Thyme, and Feta

Ingredients

• 1/4 C + 1/4 C purchased vinaigrette dressing
• Salt and fresh ground black pepper to taste
• 1/2 cup thinly sliced green onions
• 2-3 T thin chiffonade strips of basil, thinly sliced strips
• 2 tsp. chopped fresh thyme
• 1/2 C crumbled Feta

Directions

1. Heat a gas or charcoal grill to medium-high. At that temperature, you should only be able to hold your hand near the heat for about 3 seconds.
2. Peel the sweet potatoes, then slice them into rounds about 3/4 inch thick.
3. Arrange the slices on a cookie sheet. Measure out 1/4 cup vinaigrette, brush it over both sides of the sweet potatoes, and sprinkle each side with salt and freshly ground black pepper after the dressing goes on.
4. Set the sweet potato slices on the grill. Cook them for about 4-5 minutes on the first side, then turn them to a new angle and grill that same side for another 3-4 minutes.
5. Once the first side has good grill marks, or the sweet potatoes are beginning to deepen in color, turn them over. Grill the second side for about 7-8 minutes longer, until a fork slides in easily. The full grilling time will be about 15-20 minutes, but take pieces off as they become tender, since larger slices may need a little longer.
6. Cool the grilled sweet potato slices for 10-15 minutes. Cut them into cubes and transfer them to a salad bowl.
7. Add the sliced green onions, basil chiffonade, and chopped thyme, then toss everything carefully with the sweet potatoes.
8. Pour in the remaining 1/4 cup vinaigrette, adding only as much as needed to lightly moisten the salad.
9. Fold in the crumbled feta gently. Taste and season with salt and freshly ground black pepper, then serve the salad at room temperature.