With the garden bounty of summer coming through this kitchen, we roast more trays of vegetables than I would want to count. Many of those vegetables get picked off the trays and eaten as snacks. Sometimes they are just intended as snacks. Other times I am more intentional — like with this composed salad.
Any roasted offerings make great salad additions. In this particular case I had some eggplant that needed to be used. We LOVE eggplant so this was a good choice for the light meal that this salad provides. If you need a bit of information on roasting eggplant, check here.
The tomato slices are from two heirlooms: Japanese Black Trifele and Old German. Any fresh garden tomato will do.
The feta cheese was for Sander. He loves it! You could use Romano or Parmesan instead, or any cheese that is sharp and salty. Black olives would be a nice addition to this platter, both visually and texturally. I guess what I am saying is “Have fun!” Build a salad of ingredients you love and then drizzle on some salad dressing.
My preference on a salad of this type is a simple vinaigrette like the citrus-y dressing here.
Make individual plates or a large platter. I enjoy building a large platter. It satisfies some of my creative urge — preference that is all visual and has nothing to do with flavor. Go with your own urges and have a super time!
This salad is best served at room temperature for maximum flavor.
Breaded eggplant, baked in the oven for a healthier take on the classic
Roasted eggplant rounds with Italian cheeses, inspired by leftover lasagna ingredients
Oven roasted eggplant: Take your eggplant flavor to a new level with this roasting technique
Roasted eggplant with a creamy twist
Freezing Eggplant: 3 Methods to Get Eggplant Into Your Freezer
Eggplant Casserole from the Hot Springs Hotel
How to make and USE eggplant puree. Your blueprint.
The most delicious way you will ever eat eggplant and a great freezer food to boot