Heirloom Tomato Salad with Grilled Eggplant and Peppers
A delicious salad with a great combination of flavors. The mild eggplant is the perfect foil for the feta cheese. The salad not only tastes good, but is also pleasing to the eye.
5 tbsp. olive oil
2 eggplants, sliced crosswise 3⁄4-in. thick
1 red bell pepper, halved lengthwise and seeded
1 green bell pepper, halved lengthwise and seeded
1 tsp. ground black pepper
1 tsp. salt
1⁄4 cup balsamic vinegar
2 garlic cloves, minced
4 heirloom tomatoes (about
1 1⁄2 lb.), cut into chunks
3⁄4 cup chopped scallions
1⁄2 cup finely chopped red onion
1⁄2 cup coarsely chopped mint
1⁄3 cup coarsely chopped basil
1⁄4 cup coarsely chopped Italian parsley
4 oz. feta cheese, coarsely crumbled
Sliced heirloom tomatoes (optional)
1. Using 3 tbsp. olive oil, brush eggplant and bell peppers on both sides. Sprinkle with pepper and salt. Grill over med.-high heat about 10 min., or until tender. Transfer vegetables to baking sheet; cool completely and cut into 1⁄2-in. pieces.
2. Whisk remaining 2 tbsp. oil with vinegar and garlic to blend. Add grilled vegetables, tomatoes, scallions, red onion, mint, basil, and parsley; toss to combine. Add feta cheese and toss gently.
3. Season the salad with salt and pepper to taste. Spoon over tomato slices and serve at room temperature.