Summer Salad

Recipe Description

Serves 4 persons.

Ingredients

  • 3 small Eggplants
  • 1/2 green bell pepper|green pepper
  • 1 large tomato
  • 3 large celery stalks
  • 3 small potatoes
  • 12 black olives
  • -- Dressing:
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 dash pepper
  • 1 dash basil

Directions

  1. Eggplant and peppers: Peel, slice Eggplants. Place in colander and salt lightly. Let stand 1/2 hour.
  2. Preheat grill.
  3. Grill Eggplant slices and green bell pepper|green pepper. (Eggplant should be lightly browned and outer green bell pepper|green pepper skin charred). Place green bell pepper|green pepper in paper bag, let stand 1/2 hour. Peel green bell pepper|green pepper under running water. Dice Eggplant slice green bell pepper|green pepper. Place in large bowl.
  4. Potato: Boil potatoes until tender (about 10 minutes). Cool. Peel, dice and place in bowl with other vegetables.
  5. Other vegetables;Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and in bowl. Mix well.
  6. Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
  7. Let marinate at room temperature at least 1/2 hour and then put in fridge. Stir and toss for 3 hours
This article uses material from the "Summer Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License