Summer Salad

Jordanian Eggplant and Black Olive Salad Recipe

Region / culture: Jordan | Servings: 4

Introduction

Summer salads are a refreshing and light option for a meal on a hot day. This Summer Salad recipe is packed with fresh vegetables and a flavorful dressing that will leave you feeling satisfied and nourished.

History

Summer salads have been enjoyed for centuries, with variations of ingredients depending on the region and season. This particular recipe combines Mediterranean flavors with a mix of grilled and fresh vegetables for a unique and delicious dish.

Ingredients

3 small eggplants
0.5 green pepper
1 large tomato
3 large celery stalks
3 small potatoes
12 black olives

-- Dressing

0.5 cup olive oil
3 tbsp red wine vinegar
2 garlic cloves, minced
1 dash pepper
1 dash basil

How to prepare

For the Eggplant and peppers: Peel and slice the eggplants. Place them in a colander and lightly salt. Let them stand for 0.5 hour.
Preheat the grill.
Grill the eggplant slices and green pepper. The eggplant should be lightly browned and the outer skin of the green pepper should be charred. Place the green pepper in a paper bag and let it stand for 0.5 hour. Peel the green pepper under running water. Dice the eggplant slices and green pepper and place them in a large bowl.
For the Potato: Boil the potatoes until tender (about 10 minutes). Let them cool. Peel, dice, and place them in the bowl with the other vegetables.
For the Other vegetables: Peel, seed, and chop the tomato. Chop the celery. Slice the pitted black olives. Put the tomatoes, celery, and olives in the bowl. Mix well.
For the Dressing: Mix the olive oil, vinegar, garlic, pepper, and basil. Pour the dressing over the vegetables in the bowl. Toss well.
Let the mixture marinate at room temperature for at least 0.5 hour, then put it in the fridge. Stir and toss every 3 hours.

Variations

Add feta cheese or grilled shrimp for extra protein and flavor.
Substitute zucchini or yellow squash for the eggplant for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to salt the eggplant slices before grilling to draw out excess moisture and bitterness.

- Let the grilled vegetables marinate in the dressing for at least 30 minutes to allow the flavors to meld together.

- Stir and toss the salad every few hours while marinating to ensure all the vegetables are evenly coated with the dressing.

Serving Suggestions

Serve this Summer Salad as a side dish with grilled chicken or fish for a complete and satisfying meal.

Cooking Techniques

Grilling the vegetables adds a smoky flavor to the salad and enhances their natural sweetness.

Ingredient Substitutions

You can use any type of vinegar in place of red wine vinegar, and any fresh herbs in place of basil.

Make Ahead Tips

This salad can be made ahead of time and stored in the fridge for up to 24 hours. Just be sure to stir and toss it every few hours to keep the flavors fresh.

Presentation Ideas

Serve the salad in a large bowl or on a platter garnished with fresh herbs or a drizzle of balsamic glaze.

Pairing Recommendations

This Summer Salad pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge for up to 2 days. Serve cold or at room temperature.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including Vitamin C, Vitamin K, Potassium, and Fiber.

Alergens

This recipe contains olives and olive oil, which may be allergens for some individuals.

Summary

This Summer Salad is a healthy and nutritious option for a light meal or side dish. It is low in calories and packed with vitamins and minerals.

Summary

This Summer Salad is a delicious and healthy option for a light and refreshing meal. Packed with fresh vegetables and a flavorful dressing, it is sure to become a favorite in your summer recipe rotation.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, much like today, and I was at a neighborhood potluck gathering. I had brought my usual dish of deviled eggs, but I wanted to try something new. I noticed a beautiful salad on the table that caught my eye - a vibrant mix of fresh vegetables, fruits, and herbs. I asked the woman who brought it what it was called, and she simply replied, "Summer Salad."

I couldn't stop thinking about that salad for days. I was determined to recreate it at home. I asked around, but no one seemed to have the exact recipe. So, I decided to put my own twist on it and create a version that I could call my own.

I started by gathering the freshest ingredients I could find. I picked up some ripe tomatoes, crisp cucumbers, sweet bell peppers, and juicy peaches from the local farmers market. I also grabbed some herbs from my garden - basil, mint, and parsley. I knew that these ingredients would be the key to making a delicious and refreshing summer salad.

I started by chopping up all the vegetables and fruits into bite-sized pieces. I wanted each bite to be a burst of flavor and color. I tossed them all together in a large bowl and added a drizzle of olive oil and a squeeze of lemon juice. I then sprinkled in some salt and pepper to bring out the natural flavors of the ingredients.

Next, I added in the herbs. The fresh basil gave the salad a sweet and slightly peppery taste, while the mint added a hint of freshness. The parsley added a pop of color and a slightly earthy flavor. I mixed everything together gently, being careful not to crush the delicate fruits and vegetables.

I let the salad sit in the fridge for a few hours to allow the flavors to meld together. When it was time to serve, I transferred the salad to a beautiful serving dish and garnished it with a few more fresh herbs. The colors of the salad were so vibrant and inviting - it looked like a work of art.

When I took my first bite, I was transported back to that potluck gathering where I first tried the summer salad. The flavors were bright and bold, with a perfect balance of sweetness and acidity. The crunch of the vegetables and the juiciness of the fruits were a delightful contrast.

I brought the salad to another potluck gathering, and it was a hit. Everyone raved about how fresh and delicious it was. They asked for the recipe, but I simply smiled and told them it was my own creation. I felt a sense of pride knowing that I had successfully recreated a dish that had inspired me so much.

Since then, my summer salad has become a staple at all of my gatherings. It's a dish that never fails to impress and always leaves people wanting more. I love sharing this recipe with others and seeing the joy it brings to their faces.

As I sit here, enjoying a bowl of my summer salad on this warm summer day, I can't help but feel grateful for the serendipitous encounter that led me to discover this recipe. It has become a beloved tradition in my family, and I hope it will continue to be passed down for generations to come. Cooking is not just about following instructions - it's about creativity, passion, and love. And my summer salad is a true reflection of that.