Salad:

• 4 baby bok choy, halved
• 1 cup Campari tomatoes, halved
• Flaky salt (optional)

Lemon Vinaigrette:

• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt & pepper to taste

Whisk all vinaigrette ingredients until well combined.

Prep Bok Choy:
Wash, dry, and slice bok choy. Brush with vinaigrette.

Grill:
Heat grill or grill pan to medium-high. Grill bok choy cut side down for 3–5 minutes until charred.

Optional:
Grill tomatoes cut side down for 1–2 minutes for added flavor.

Assemble:
Plate bok choy, top with tomatoes, and drizzle with more vinaigrette. Sprinkle with flaky salt if desired.