Olive, eggplant and feta Greek salad

Total Time
23 min
15 min
8 min
You will love this veggie-packed, flavorful salad.


Uncooked eggplant(s)

½ pound(s)

Balsamic vinegar

3 Tbsp

Olive oil

1 Tbsp


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


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


10 medium, kalamata, chopped

Reduced-fat feta cheese

3 Tbsp


  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.


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.