Anne's Summer Salad
Submitted by hwt2u
Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis marinated salad gets better as it sits, making it your secret weapon for summer gatherings.
Grilling the eggplant and peppers until charred adds layers of smoky sweetness you can’t get any other way, while tender potatoes soak up that punchy garlic-basil vinaigrette.
The salting trick pulls moisture from the eggplant so it grills up meaty instead of mushy.
Make it in the morning, let it hang out in the fridge, and serve it cool alongside grilled meats or crusty bread.
Pro Tips
- Salt the eggplant: That 30-minute rest draws out bitterness and excess water for better grilling
- Char those peppers: Blackened skin = easy peeling + smoky flavor; the paper bag steams them for slip-off skins
- Room temp marinating: Let vegetables absorb dressing at room temp first, then chill for deeper flavor
- Dice uniformly: Similar-sized pieces mean every forkful has balanced texture and flavor
Variations
- Add crumbled feta or fresh mozzarella for a heartier main-dish salad
- Toss in chickpeas or white beans for protein and substance
- Swap basil for fresh oregano or mint for a brighter herbal punch
Ingredients
Directions
EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand ½ hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred).
Place green pepper in paper bag, let stand ½ hour. peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl.
POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables.
OTHER VEGETABLES: Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well.
DRESSING: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least ½ hour and then put in fridge. Toss and stir occasionally.
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