This Greek inspired salad recipe will take you on a trip to the Mediterranean through your taste buds!
Recipe by: Jenn Tidwell
Cook Times
Active Prep20
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time30 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet, Tongs, Top Stove
Ingredients
4eggplantcut in 1/2 inch slices
10tablespoonextra virgin olive oildivided
2 ½teaspoondry oregano
2 ½teaspoondry thyme
3onioncoarsley chopped
3clovegarlicminced
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
1/2cupdry white wine
1poundcherry tomato
10tablespoonItalian parsleyminced
5tablespoonbalsamic vinegar
10ouncefeta cheese
Instructions
Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
In a large bowl, combine eggplant, tomatoes, parsley and vinegar. Add cheese; toss to combine.
Reheating Instructions
This salad can be served at room temperature, cold or reheated.