When things start heating up outside I start looking for easier, lighter options to make for dinner. Often, I'll turn to main-dish salads that don't require a lot of advanced preparation.
In this recipe grilled quail is mixed with roasted tomatoes, green olives and an herb vinaigrette to create a delicious summer inspired salad. It's a quick and tasty dish that can be on the table in relatively no time.
Quail & Roasted Tomato Salad
2 Quail, butterflied
Olive Oil, for cooking quail
4 Roma Tomatoes, halved & roasted (see below)
2 Tsp. Fresh Mint, finely chopped
2 Tbs Red Wine Vinegar
4 Tbs Extra Virgin Olive Oil
1 Tsp Flat Leaf Parsley, finely chopped
4-5 Green Olives, pitted & chopped
For the Roasted Tomatoes
Preheat the oven to 350. Place the tomatoes, cut-side up, on a baking tray. Drizzle with olive oil and season to taste with salt and pepper. Roast for about 20-30 minutes or until semi-dried.
For the Quail Salad
Flatten out the quails and season inside and out with salt & pepper. Heat olive oil in a large heavy-based frying pan over medium-high heat. Lightly brush the quails with oil. Cook the quails on each side until browned and cooked through.
Combine the tomatoes, olives, herbs, vinegar and olive oil in a large bowl. Cut the quails into quarters and add to the vinegar mixture. Season to taste with salt and pepper, toss well to coat. Serve over mixed greens.