Anne's Summer Salad
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | small |
eggplant
|
*
|
| ½ | each |
green bell peppers
|
|
| 1 | large |
tomatoes
|
|
| 3 | large |
celery stalks
|
*
|
| 3 | small |
new potatoes
|
*
|
| 12 | each |
black olives
|
*
|
| Dressing | |||
| ½ | cup |
olive oil
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | small |
eggplant
|
*
|
| 0.5 | each |
green bell peppers
|
|
| 1 | large |
tomatoes
|
|
| 3 | large |
celery stalks
|
*
|
| 3 | small |
new potatoes
|
*
|
| 12 | each |
black olives
|
*
|
| Dressing | |||
| 118 | ml |
olive oil
|
|
| 45 | ml |
red wine vinegar
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
basil
dried |
*
|
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.
