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Olive, eggplant and feta Greek salad

2
Point(s)
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(s)

½ pound(s)

Balsamic vinegar

3 Tbsp

Olive oil

1 Tbsp

Garlic

1 medium clove(s), minced

Dijon mustard

1 tsp

Dried oregano

¾ tsp

Table salt

½ tsp

Romaine lettuce

10 oz, torn

Fresh tomato(es)

1 medium, seeded and chopped

Cucumber(s)

1 small, peeled, seeded, and diced

Canned artichoke hearts without oil

7 oz, drained and quartered

Uncooked red onion(s)

½ medium, thinly sliced

Green hot chile pepper(s)

1 oz, or mld, chopped

Canned pimento(s)

2 Tbsp, chopped

Olive(s)

10 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.

Notes

Kalamata olives can be found, along with other Mediterranean olives, in tubs usually near the salad bar or deli section of most supermarkets. Sometimes they are available pitted, but to pit them yourself, place the olives on a work surface and lightly mash them by hitting with the side of a chef’s knife with the heel of your hand. The pits are then easily removed.

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