Zucchini-Herb, Grilled Eggplant And Tomato Salad

Name: Zucchini-Herb, Grilled Eggplant And Tomato Salad
Yield: 6 servings
Cuisine: Greek
Ingredients: 6 medium zucchini, halved lengthwise and cut across into ¼-inch slices; 1 ½ tablespoons fresh lemon juice; 1 ½ teaspoons olive oil; 1 teaspoon kosher salt; Freshly ground pepper to taste; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh parsley; 6 baby eggplants, halved lengthwise; 4 teaspoons olive oil; ¾ teaspoon kosher salt; Freshly ground pepper to taste; 9 large plum tomatoes, cut into large dice; 6 tablespoons thinly sliced fresh basil; 3 tablespoons olive oil; ¾ teaspoon kosher salt; Freshly ground pepper to taste; 1 pound lightly salted fresh mozzarella, cut into ¼-inch slices, each slice halved; 2 tablespoons thinly sliced fresh basil; 9 cups salad greens; ¾ cup torn fresh basil; ¾ cup torn fresh mint; 2 tablespoons fresh lemon juice; 3 tablespoons olive oil; Kosher salt and freshly ground pepper to taste

By Molly O’Neill

Published May 27, 1995

Total Time: 20 minutes
Rating: 4(11)
Comments: Read comments

Featured in: THE SALAD BAZAAR

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Ingredients

Yield:Six servings

THE ZUCCHINI

6 medium zucchini, halved lengthwise and cut across into ¼-inch slices
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley

THE EGGPLANT

6 baby eggplants, halved lengthwise
4 teaspoons olive oil
¾ teaspoon kosher salt
Freshly ground pepper to taste

THE TOMATOES

9 large plum tomatoes, cut into large dice
6 tablespoons thinly sliced fresh basil
3 tablespoons olive oil
¾ teaspoon kosher salt
Freshly ground pepper to taste

THE MOZZARELLA

1 pound lightly salted fresh mozzarella, cut into ¼-inch slices, each slice halved
2 tablespoons thinly sliced fresh basil

THE GREENS

9 cups salad greens
¾ cup torn fresh basil
¾ cup torn fresh mint
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
Step 2
Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
Step 3
Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.

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Ratings

4 out of 5

11 user ratings

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Comments

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Anne-Marie5 years ago

Delightful! Very light and summery. Super easy, but you'll use a lot of dishes. I couldn't find baby eggplant - two medium eggplant will do you for 6 adults.

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