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Grilled Sweet Potato Salad with Basil, Thyme, and Feta

Grilled Sweet Potato Salad with Basil, Thyme, and Feta
  • Category

    Breakfast

  • Cusine

    American

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

2 tsp. chopped fresh thyme

1/2 C crumbled Feta

Directions

Preheat gas or charcoal barbecue grill to medium-high heat. Peel sweet potatoes and cut into slices about 3/4 inch thick. Lay slices on a cookie sheet, then measure 1/4 cup vinaigrette and brush each side of sweet potatoes with dressing, seasoning each side with salt and freshly ground black pepper after you brush on the dressing. Grill the sweet potato slices, cooking about 4-5 minutes on first side, then rotating to cook 3-4 minutes on that side. When you have nice grill marks on the first side flip the sweet potatoes over and cook about 7-8 minutes more on the second side, or until sweet potatoes feel tender when pierced with a fork. Let grilled sweet potato slices cool for 10-15 minutes, then cut into cubes and place in salad bowl. Add sliced green onions, chiffonade basil strips, and chopped thyme and gently combine with sweet potatoes. Stir in the other 1/4 cup of vinaigrette, using as much as you need to moisten the salad Gently stir in the crumbled feta, season salad with salt and freshly ground black pepper to taste, and serve salad at room temperature.