Summer Salad Recipes - Eggplant Tomato Salad

Salad Ingredients:

1 (1lb) eggplant, cut into slices

Olive oil

2-3 tomatoes, chopped (2 cups) 

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh basil

Optional:

2 teaspoons capers

Dressing Ingredients:

1-2 tablespoons red wine vinegar

1-2 tablespoons balsamic vinegar

1 teaspoon EVOO

1-2 teaspoons dried oregano

salt and (freshly ground) pepper to taste

hot sauce to taste

Process:

1) Lightly brush both sides of eggplant with olive oil.

2) Roast or grill eggplant until tender (roast: 425 for 7-10 minutes each side; grill - 5 minutes each side).  Cool and cut eggplant into chunks.

3) Combine eggplant, tomato and basil and any optional ingredients in a large bowl. 

4) Combine dressing and optional ingredients into small bowl and whisk.  When blended, add to large bowl and toss gently.

5)  Refrigerate for at least 1 hour to allow flavors to settle and mix.

4) Sprinkle additional basil, feta or oregano on top when serving ( I do all of the above!!!).  Serve as a main dish with some protein or with pita chips for a hearty snack..

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Tanya Leake

Tanya Leake is the founder of EmBODY WELL and is an American Council on Exercise (ACE) certified health coach, group fitness instructor, specializing in Zumba, dance fitness and sculpt.  She teaches a variety of modes of dance, is certified as an Advanced Sports and Exercise Nutritional Advisor, with additional certifications in Natural Health Fundamentals, Behavior Change and Nutrition Therapy.  She is also a certified instructor for Oldways’ “A Taste of African Heritage” health through heritage program.   She brings a wealth of knowledge from a holistic perspective on health and well-being.