Grilled Vegetable and Greens Salad
2 servings
25 minutes
Grilled vegetable and herb salad is the essence of summer flavors and Mediterranean aromas. Historically, such dishes emerged to highlight the freshness of seasonal products and their simple preparation. Grilled eggplant, sweet peppers, and tomatoes acquire a deep, rich flavor with a hint of smokiness, while a dressing of spices, garlic, lemon juice, and olive oil adds zest and refreshing acidity. The addition of basil and cilantro enhances freshness and makes the salad a perfect complement to meat and fish dishes as well as a light dinner on its own. This salad is a true ode to summer, warmth, and gastronomic delight.
1
Crush, clean and finely chop the garlic, mash it into a paste with the flat side of a knife, slice the chili pepper lengthwise, remove the seeds and finely chop half of the pepper, squeeze the juice from half a lemon, peel and finely chop the red onion.
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Lemon: 60 g
- Red onion: 20 g
2
Crush coriander, cumin, and peppercorns in a mortar or chop them finely with a knife.
- Black cumin (zira): 1 g
- Black peppercorns: 2 g
3
Mix garlic, red onion, chili pepper, lemon juice, spices and sugar, add salt, then add 3 tablespoons of olive oil and mix.
- Garlic: 2 cloves
- Red onion: 20 g
- Chili pepper: 1 piece
- Lemon: 60 g
- Sugar: 2 g
- Olive oil: 50 ml
4
Slice the eggplant into 0.5 cm thick slices, remove the seeds from the pepper and chop it coarsely, cut the tomato into 4 pieces; place the eggplants, pepper, and tomatoes in a bowl, drizzle with olive oil, and mix.
- Eggplants: 300 g
- Sweet pepper: 200 g
- Tomatoes: 130 g
- Olive oil: 50 ml
5
Transfer the vegetables and leeks to a grill pan and sauté over medium heat, turning constantly, for 7 minutes. Transfer to a bowl, cover with foil, and let rest for 5 minutes.
- Leek: 55 g
6
Cut the cooled eggplants and leeks into large pieces, and chop the basil and cilantro coarsely.
- Eggplants: 300 g
- Leek: 55 g
- Basil: 10 g
- Coriander: 10 g
7
Place half of the vegetables on a plate, drizzle with half of the dressing, sprinkle with half of the herbs, layer with the second half of the vegetables, pour over the remaining dressing, sprinkle with herbs and serve.
- Basil: 10 g
- Coriander: 10 g