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..