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Summer Salad

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Description Edit

Serves 4 persons.

Ingredients Edit

Directions Edit

  1. Eggplant and peppers: Peel, slice Eggplants. Place in colander and salt lightly. Let stand 1/2 hour.
  2. Preheat grill.
  3. 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 slice green pepper. Place in large bowl.
  4. Potato: Boil potatoes until tender (about 10 minutes). Cool. Peel, dice and place in bowl with other vegetables.
  5. Other vegetables;Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and in bowl. Mix well.
  6. Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
  7. Let marinate at room temperature at least 1/2 hour and then put in fridge. Stir and toss for 3 hours

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