Salad Platter

Jordanian Salad Platter Recipe with Eggplant, Bell Peppers, and Fresh Mozzarella

Region / culture: Jordan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Salad platter is a delicious and colorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. This recipe combines the flavors of grilled eggplant, roasted bell peppers, fresh tomatoes, and creamy bocconcini cheese, all drizzled with a tangy red wine vinegar dressing.

History

Salad platters have been a popular dish in Mediterranean cuisine for centuries. The combination of fresh vegetables, cheese, and a flavorful dressing is a staple in many Mediterranean countries, where fresh produce is abundant.

Ingredients

-- Dressing

0.5 cup olive oil
2 tbsp red wine vinegar
1 clove garlic, crushed
1 tbsp finely chopped flat-leaf (continental) parsley
1 tbsp capers, finely chopped
1 tsp tomato paste
0.5 tsp sugar
freshly ground pepper

-- Vegetables

2 lb (907 g) eggplant, sliced into 0.5 inch rounds
salt
2 red bell peppers
1 yellow bell pepper
0.5 cup all-purpose flour
olive oil, for frying
13 oz (369 g) plum tomatoes, sliced lengthwise
10 oz (283 g) fresh mozzarella cheese (bocconcini), sliced

How to prepare

To make the dressing, combine all of the dressing ingredients in a bowl and whisk together thoroughly.
Place the eggplant slices in a colander and lightly sprinkle with salt. Set aside for 30 minutes.
Halve the bell peppers and remove the seeds and membrane. Place the bell pepper halves under a heated broiler or on a grill and cook until the skins are blackened. Transfer the halves to a plastic bag and let them cool. Once cooled, peel off the skins and thinly slice. Set aside.
Rinse the eggplant slices and drain them on kitchen paper. Lightly dust the slices with flour. Heat enough oil in a large frying pan to fry the eggplant slices in batches. Cook all of the slices until golden on both sides. As each slice is cooked, dip it in the prepared dressing and arrange them around the serving platter.
In the same pan used for the eggplant, cook the tomato slices for a few seconds on each side. Place the tomato slices on top of the eggplant. Top the tomatoes with the cheese slices. Spoon a little dressing over each mozzarella slice. Arrange the pepper slices in the center of the serving platter and spoon the remaining dressing over them. Let the dish stand at room temperature for at least 1 hour before serving.

Variations

Add grilled zucchini or squash to the platter for extra vegetables.
Use feta or goat cheese instead of bocconcini for a different flavor.
Drizzle the salad platter with balsamic glaze for a sweeter dressing.

Cooking Tips & Tricks

Make sure to slice the eggplant and tomatoes evenly so that they cook evenly.

- Be sure to let the eggplant slices sit with salt to draw out any bitterness before cooking.

- Use a hot grill or broiler to blacken the skins of the bell peppers quickly and evenly.

- Let the salad platter sit at room temperature for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve the salad platter with crusty bread or a side of couscous for a complete meal.

Cooking Techniques

Grill the eggplant and bell peppers for a smoky flavor, or roast them in the oven for a softer texture.

Ingredient Substitutions

Use red wine vinegar or balsamic vinegar in place of the red wine vinegar for a different flavor profile.

Make Ahead Tips

You can prepare the dressing and grill the vegetables ahead of time, but assemble the salad platter just before serving to keep the vegetables fresh.

Presentation Ideas

Arrange the vegetables and cheese in a decorative pattern on a large platter for a stunning presentation.

Pairing Recommendations

Serve the salad platter with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 25% of daily value

Vitamin C: 150% of daily value

Calcium: 20% of daily value

Iron: 10% of daily value

Alergens

Contains dairy (cheese)

Summary

This salad platter is a good source of vitamins A and C, as well as calcium and iron. It is high in fat and protein, making it a satisfying and nutritious meal.

Summary

Salad platter is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With a variety of fresh vegetables, creamy cheese, and a tangy dressing, this salad platter is sure to be a hit at your next gathering.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Salad Platter. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, gather vegetables from her garden. As a token of her gratitude, she invited me into her kitchen to share a recipe that she had learned from her own grandmother many years ago.

Mrs. Jenkins pulled out an old, stained recipe card from a well-worn recipe box on her counter. The card was yellowed with age, and the handwriting was faded, but I could still make out the ingredients for the Salad Platter. It called for a mix of fresh vegetables, herbs, and a tangy vinaigrette dressing that sounded absolutely delicious.

Mrs. Jenkins explained to me that the Salad Platter was a family favorite, often served at gatherings and special occasions. She shared stories of summers spent in the garden, picking tomatoes and cucumbers with her grandmother, and how they would spend hours preparing meals together in the kitchen.

I was captivated by Mrs. Jenkins' stories and the sense of tradition and love that seemed to accompany this recipe. I knew that I had to learn how to make it myself and carry on the tradition in my own family.

Over the years, I have made the Salad Platter countless times, tweaking the recipe here and there to suit my own tastes and preferences. Each time I prepare it, I am reminded of Mrs. Jenkins and her generous spirit, and the bond that food can create between people.

I have also shared the recipe with friends and family, passing it on to the next generation so that they too can experience the joy of preparing and sharing a meal that is made with love and care.

One of my fondest memories of making the Salad Platter was when my grandchildren came to visit for the summer. I enlisted their help in the kitchen, teaching them how to chop vegetables and mix the dressing together. They were so excited to be a part of the process, and I could see the pride in their eyes when we sat down to enjoy the meal together.

As we sat around the table, sharing stories and laughter, I realized that the Salad Platter was more than just a recipe. It was a connection to the past, a way to preserve memories and traditions, and a way to create new memories with the ones we love.

I am grateful to Mrs. Jenkins for sharing her recipe with me all those years ago. It has become a cherished part of my own culinary repertoire, a dish that I turn to time and time again when I want to feel connected to my roots and to the people who have shaped me into the person I am today.

And so, as I prepare the Salad Platter once more, I say a silent thank you to Mrs. Jenkins and to all the others who have passed down their recipes and their love for cooking. May this dish continue to bring joy and nourishment to those who gather around my table, just as it has for me all these years.