A recipe for Anne's Summer Salad. Follow the simple recipe instructions for Anne's Summer Salad shared by other home cooking experts.
Ingredients
3 sm Eggplants; -OR-1 lg -Eggplant
1/2 ea Green pepper
1 lg Tomato
3 lg Celery stalks
3 sm Potatoes, new
12 ea Black olives
DRESSING: 1/2 c Olive oil
3 T Red wine vinegar
2 ea Garlic cloves; minced
1 ds Pepper
1 ds Basil, dried
Directions
I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT and PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.
