Olive, eggplant and feta Greek salad
2
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 6 • Difficulty: Easy
You will love this veggie-packed, flavorful salad.
Ingredients
Uncooked eggplant
½ pound(s)
Balsamic vinegar
3 Tbsp
Olive oil
1 Tbsp
Garlic
1 clove(s), minced
Dijon mustard
1 tsp
Dried oregano
¾ tsp
Table salt
½ tsp
Romaine lettuce
10 oz, torn
Tomato
1 medium, seeded and chopped
Cucumber
1 small, peeled, seeded, and diced
Canned artichoke hearts, drained
7 oz, drained and quartered
Red onion
½ medium, thinly sliced
Green hot chile peppers
1 oz, or mld, chopped
Canned pimento
2 Tbsp, chopped
Olives
10 olive(s), medium, kalamata, chopped
Reduced fat feta cheese
3 Tbsp
Instructions
1
Spray the broiler rack with nonstick spray; preheat the broiler. Cut the eggplant into 1⁄4-inch-thick slices; place on the broiler rack and lightly spray with nonstick spray. Broil, 5 inches from the heat, until golden and tender, about 4 minutes on each side.
2
Whisk the vinegar, oil, garlic, mustard, oregano, and salt, in a large bowl. Add the lettuce, tomato, cucumber, artichoke hearts, onion, pepper rings, and pimientos; toss gently to coat. Top the salad with the eggplant slices, then sprinkle with the olives and feta cheese, and serve at once. Yields 1 3/4 cups per serving.
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