I have an undying love for soup, but when the weather averages 70-80 degree days, I switch to salads. In an effort to get Kyle to share my love for salads, I typically just have them as a side-dish to whatever we are eating that night. This week I decided to make the whole meal a salad, using stuff we grew in the garden as ingredients-extra win! We both liked it, that we took the rest to work for lunch the next day, even though salad is the worst leftover ever. 

Get

1 onion, sliced thinly, into rings

1/4 cup red wine vinegar

1/2 cup plus 2 tbsp olive oil

Salt & ground pepper

1 medium eggplant, cut into wedges

2 ears of corn, husked

1 pound hanger or skirt steak

1 cup arugula (packed)

1 cup spinach (packed)

2 cups mixed herbs, such as basil, cilantro, & mint (packed)

Toss onion and vinegar in a bowl, wait 5 mins then add 1/2 cup olive oil. Season with salt & pepper and then set aside. Prep grill for medium heat, brush eggplant and corn with oil. Season with salt & pepper. Grill, turning often, until charred in spots (about 15 minutes) let cool. Cut corn from cobs. 

Meanwhile, season steak with salt &pepper and grill until medium rare, let rest, then thinly slice against the grain. Toss everything in a medium bowl, season again if desired. 

I am not a HUGE fan of steak, but this was good. I think a vegetarian option for this would be really easy, adding more veggies like carrots and peas. I may have to try that sometime. Anywho, happy eats!