Summer is here and when the weather gets this warm we automatically rotate to food that's lighter, more fresh but always flavor packed. I'm happy to be sharing this recipe with you because this is another from my kitchen to yours recipe. The kind of recipe that I build as I go with what I have available in the kitchen.
As wonderful as that may or may not work for me it might not always work out well for you because our combination preferences differ perhaps. Either way, humor me while I take you through the making of this absolutely surprisingly wonderful salad!
How To Make This Eggplant Salad
It starts with wishing for a salad because you need to eat but it needs to be
- quick
- simple
- refreshing
- light
- delicious
Ingredients
- Roasted eggplant
- Baby spinach
- Fresh mint
- Tomatoes
- Feta cheese
- Bocconcini cheese
Those are the basics for my eggplant, tomato and bocconcini salad.
Eggplant, Tomato and Bocconcini Salad
The best part about this salad is that it's layered and different layers create different textures. That's the beauty about food it really is like art.
Here we start with the spinach, some mint leaves, fresh tomatoes, I went with Roma tomatoes because they are at their best this time of year. We are all about seasonal produce as a first choice. Followed by feta and the tiny balls of bocconcini. You can leave them whole but I only had a few left so cut them in half and that made me realize how many they can make! Saving, no waste and repurposing food, always.
Roasted Eggplant
This eggplant was the one ingredient that took this otherwise wonderful salad just up a notch to please the palates of those that love eggplant.
And those that don't mind the eggplant with the likes of fresh cheese, feta and spinach. If that's you then welcome to my world of taste outside the box! Anything that will 'awaken' the taste and challenge the norm because life is always too short for boring.
Roasting eggplant is as easy as roasting bell peppers, you can see a full post on this on my Roasted Tomatoes & Bell Pepper. In this recipe I went with dicing the eggplant and into the oven to bake. This allows you the time to get the rest of the salad together. Just remember that you can get your eggplant a lot crispier by leaving it in the oven a few minutes longer. These were so delicious and perfect for the salad and I couldn't wait another 5 minutes to eat!
Tip - You don't need many eggplants just one or two sliced or cubed into the oven or air fryer for this delicious salad!
Eggplant Recipes
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Eggplant, Tomato and Bocconcini Salad
Ingredients
- 1 1 x recipe for roasted eggplants
- 1 cup tomatoes diced
- 2 cups spinach kale or lettuce
- ¼ cup bocconcini Italian cheese
- 60 grams feta cheese
- fresh mint leaves
- ¼ cup balsamic vinegar
- ¾ cup olive oil
- salt and pepper seasoning
- ½ fresh lemon optional but recommended
Instructions
- Arrange your cleaned and cut salad ingredients into a bowl and dress with balsamic vinegar, olive oil and seasoning. Enjoy!
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