I can’t think of a more pleasant salad for the coming warm summer months than this salad with grilled eggplant and fresh tomatoes.
It’s fun to serve for picnics, BBQs, and any of your upcoming parties you’re planning. All I can say is that every time I make this and put it out on a buffet table people are drawn straight to it, not only is it super delicious it has lovely presentation and as an added bonus it sticks very good at room temperature.
Grilling eggplant is so easy, just salt, pepper and olive oil on both sides on the grill until tender and with nice looking grill marks.
I’m looking for the medium-sized, slimmer eggplants rather than the rounder, thicker variety, for me there’s less seed, less bitterness. I also like to peel the skin in strips, running a vegetable peeler all the way around the length of the eggplant, making “zebra stripes”. If you remove the skin completely, the aubergine slices collapse and no longer have any structure.
You can even grill the aubergines the day before, then all you have to do is prepare your salad and assemble it the day of serving.
Fan your grilled aubergines on a pretty platter, then prepare your fresh tomato salad. Mine was made with sliced ​​cherry tomatoes, chopped cucumber, red onion, olives, feta cheese, parsley, basil and olive oil. Here you can add your own twist, you can replace the feta with any special cheese you like, I have varied it myself many times using provolone chunks, fresh mozzarella chunks or even those cute little mozzarella pearls
Once you make this Grilled Eggplant Salad, I think it will become a regular dish for you throughout the summer months.
Enjoy!
