Simple Summer Salad

Sometimes simpler can be better. This is true with many things including food.  Complex cooking with multi- layers of flavor and texture has its place,however combining just a few select foods can sometimes take ones breath away. Such was the case with a lunch we served last week to some visiting bell ringers.

Our change ringing bells bring many bell ringers here from many places to hone their ringing skills. They come for different lengths of time and are often here for meals. Most of them prefer healthy foods. All of them love our fresh garden vegetables especially our salad bars. Right now when eggplant and tomatoes are at their best we put them together in a simple salad that almost made itself. Together with a few special seasonings this dish kept many of them coming back for just one more helping all through the meal. This dish along with some crusty  French or Italian bread and a favorite cheese, if desired makes a most satisfying lunch or light supper. Two important tips to insure the best flavor – use very ripe tomatoes and serve the combined ingredients at room temperature NOT chilled.

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Eggplant Parmesan
SERVINGS
4-6
CHANGE SERVING SIZE
COOK TIME
20mins
PREP TIME
20mins
READY IN
40mins

Ingredients

Instructions

  1. Cut the eggplant and tomatoes into cubes and salt both generously with onion salt.
  2. Toss eggplant with 1/2 cup of oil and spread out on parchment lined pan. Roast at 400 degrees Fahrenheit until golden. Let Cool.
  3. Grate onion and add to tomatoes stir and leave at room temp.
  4. When eggplant is cooled to room temperature combine with tomatoes.
  5. Add oregano and place in serving dish. Sprinkle with olives and finely chopped basil.
  6. If desired top with grated cheese. This combination of ingredients is perfectly flavorful as is but if a little more tartness is preferred sprinkle with a splash of vinegar.

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