Tomato and Grilled Eggplant Salad Recipe

Name: Tomato and Grilled Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons red wine vinegar; 1 ½ tablespoons balsamic vinegar; 1 ½ tablespoons olive oil; ½ teaspoon dried oregano; ½ teaspoon fresh ground black pepper; ¼ teaspoon salt; 2 garlic cloves, minced; olive oil; 1 medium red onion, peeled & cut into 1/3-inch rounds; 1 (1 1/2 lb) eggplants, peeled & cut into 1/2-inch rounds; 8 -10 ounces grape tomatoes, halved; 3 tablespoons fresh basil, chopped; 3 tablespoons kalamata olives, halved; 4 ounces feta cheese, crumbled

Servings: persons

1 ½ tablespoons red wine vinegar
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon fresh ground black pepper
¼ teaspoon salt
2 garlic cloves, minced
olive oil
1 medium red onion, peeled & cut into 1/3-inch rounds
1 (1 1/2 lb) eggplants, peeled & cut into 1/2-inch rounds
8 -10 ounces grape tomatoes, halved
3 tablespoons fresh basil, chopped
3 tablespoons kalamata olives, halved
4 ounces feta cheese, crumbled

1
Prepare grill to medium heat (about 300-350F).
2
Combine dressing ingredients and set aside.
3
Brush onions with oil and grill 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
4
I found this easier to do in a grill basket, but if you don't have one, be extra careful when flipping so they don't fall into the grill.
5
Roughly chop onion into pieces and set aside.
6
Lightly coat both sides of eggplant slices with olive oil.
7
Grill 5 to 7 minutes on each side or until tender.
8
Cool slightly then roughly chop into pieces.
9
Combine eggplant, onion, tomatoes, basil, and olives in a large bowl.
10
Add dressing to taste (I had a little left over but your mileage may vary) and toss gently to combine.
11
Crumble feta over the top and toss again gently.
12
Serve.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 ½ tablespoons red wine vinegar, 1 ½ tablespoons balsamic vinegar, 1 ½ tablespoons olive oil, ½ teaspoon dried oregano, and more.

Yes, Tomato and Grilled Eggplant 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.

That's it — enjoy your meal!

Tomato and Grilled Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions