Anne's Summer Salad

(5 votes)

3 small eggplants
1/2 green pepper
1 large tomato
3 large celery stalks
3 small potatoes, new
12 black olives
Dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 dash pepper
1 dash basil

Eggplant and Peppers:
Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 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 1/2 hour. Peel green pepper under running water. Dice eggplant slice 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 1/2 hour and then put in fridge. Toss and stir occasionally.



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