Anne's Summer Salad Recipe

Name: Anne's Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small eggplant; 1/2 each green bell peppers; 1 large tomatoes; 3 large celery stalks; 3 small new potatoes; 12 each black olives; 1/2 cup olive oil; 3 tablespoons red wine vinegar; 2 each garlic cloves minced; 1 dash black pepper; 1 dash basil dried

Servings: persons

3 small eggplant
1/2 each green bell peppers
1 large tomatoes
3 large celery stalks
3 small new potatoes
12 each black olives
1/2 cup olive oil
3 tablespoons red wine vinegar
2 each garlic cloves minced
1 dash black pepper
1 dash basil dried

1
EGGPLANT & PEPPERS: Peel, slice eggplants.
2
Place in colander and salt lightly.
3
Let stand 1/2 hour.
4
Preheat grill*.
5
Grill eggplant slices and green pepper.
6
(Eggplant should be lightly browned and outer green pepper skin charred).
7
Place green pepper in paper bag, let stand 1/2 hour.
8
peel green pepper under running water.
9
Dice eggplant slices and green pepper.
10
Place in large bowl.
11
POTATO: Boil potatoes until tender (about 10 minutes).
12
Cool.
13
peel, dice and place in bowl with other vegetables.
14
OTHER VEGETABLES: Peel, seed and chop tomato.
15
Chop celery.
16
Slice pitted black olives.
17
Put tomatoes, celery and olives in bowl.
18
Mix well.
19
DRESSING: Mix olive oil, vinegar, garlic, pepper and basil.
20
Pour over vegetables in bowl.
21
Toss well.
22
Let marinate at room temperature at least 1/2 hour and then put in fridge.
23
Toss and stir occasionally.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 small eggplant, 1/2 each green bell peppers, 1 large tomatoes, 3 large celery stalks, and more.

Yes, Anne's Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Anne's Summer Salad

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