This eggplant salad recipe is a celebration of summer produce! It is bursting with fresh flavors of grilled eggplant, peppers, tomatoes and herbs.
This eggplant salad recipe is what you should make after a visit to the farmers market at the end of summer. It offers some of the best produce of the season: aubergines, peppers, cherry tomatoes and lots of herbs.
I love this recipe because it is a delicious mix of raw and cooked ingredients. I grill the eggplant and peppers so they provide a tender, smoky contrast to the super fresh tomatoes and herbs. A zesty lemon vinaigrette binds the salad together, while tangy feta cheese and pickled onions take it over.
Tasty, refreshing and bursting with seasonal vegetables, this eggplant salad recipe is a celebration of summer cooking. I hope you will like it as much as I do!
Eggplant Salad Recipe Ingredients
Here is what you will need to make this recipe:
- Eggplant, Of course! You will need 1 medium or 2 small eggplants, about 1 pound. Look for ones that are firm, shiny, and heavy for their size.
- Red bell pepper – It adds sweetness to the salad.
- Cherry tomatoes – Use a mix of colors if you can.
- Feta cheese – Buying Tip: Skip the pre-crumbled stuff and buy it in bulk. It will have a much better texture and flavor!
- Marinated red onions – I love the tangy pop they add to this recipe.
- extra virgin olive oil – You will use some to grill the vegetables and more to make the vinaigrette.
- Fresh lemon juice – It adds a lively flavor to salad dressing.
- Garlic – For a strong and tasty bite.
- Za’atar – Learn more below!
- Fresh basil and mint – Fragrant and aromatic, they complete this summer salad. Parsley would be nice here too.
- And salt and pepper – To bring out all the flavors!
Find the full recipe with measurements below.
SPOTLIGHT ON INGREDIENTS
Have you ever heard of za’atar? This Middle Eastern spice blend is the one you should know.
The exact ingredients vary, but it usually consists of dried herbs like oregano and thyme, spices like cumin and sumac, sesame seeds, and salt. It has an earthy, tart flavor that’s hard not to like.
It’s increasingly common to see zaatar in regular grocery stores, but if you can’t find it at home, look for it at a Middle Eastern market, spice shop, or online. You can also do homemade za’atar.
How to make eggplant salad
This eggplant salad is easy to make! You can find the full recipe below, but here’s a quick rundown of how it goes:
- First, prepare the dressing. Whisk together olive oil, lemon juice, garlic, za’atar, salt and pepper in a large bowl.
- Then grill the vegetables. Cut the eggplant into slices and the bell pepper into quarters. Toss them with olive oil and salt and grill over medium-high heat until tender and charred. Remove them from the grill and cut them into 1-inch pieces.
- Add the grilled vegetables to the bowl with the dressing. Set them aside for 5 minutes to marinate.
- Finally, assemble the salad. Add tomatoes, feta, pickled onionsand herbs.
Season to taste and serve!
Storage and serving suggestions
This eggplant salad recipe is a versatile side dish. It pairs well with everything from kitchen classics like veggie burgers to Mediterranean dishes such as Falafel. You can add it to a meze platter or wrap it up for a picnic with Caprese sandwiches. When it comes to this eggplant salad, you really can’t go wrong!
You can make this salad up to 3 days ahead without adding the herbs. Once you’ve folded them, however, it’s better that day, as they wilt after being added to the bandage. Store the salad in an airtight container in the refrigerator.
Easier Eggplant Recipes
If you love this eggplant salad, then try one of these easy eggplant recipes:
This eggplant salad recipe is a fresh and vibrant summer side dish! Serve it as a side salad with a simply cooked protein, or try one of the serving suggestions in the blog post above.
Prevent your screen from going dark
In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt and pepper.
Heat a grill or grill pan over medium-high heat.
Place the eggplant and red pepper pieces on a large plate or in a large baking dish and drizzle with olive oil and sprinkle with salt and pepper. Mix to coat.
Place eggplant and bell pepper on hot grill and cook 2 to 5 minutes per side, or until charred and tender. Remove from grill and cut into 1 inch pieces.
Add the grilled vegetables to the bowl with the dressing and toss to coat well. Let stand 5 minutes, then stir in the tomatoes, feta, marinated red onions and half the basil and mint. Season to taste, garnish with the remaining basil and mint and serve.