This hearty summer salad is a celebration of the season’s freshest vegetables. Roasted eggplant, juicy tomatoes, sweet red bell pepper, and peppery arugula come together to create a mix of vibrant textures and flavors. I added creamy Fontina cheese and crunchy croutons to turn it into a satisfying, no-fuss dinner.
To speed things up, I microwaved the eggplant first, then quickly sautéed it to give it a golden crust and rich flavor — easy, efficient, and perfect for summer evenings.
Helpful Hints
Any type of cheese can be used such as provolone, cheddar, or Edam.
Any type of bell pepper can be used.
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Summer Eggplant Salad
INGREDIENTS
1 pound eggplant (makes 5 1/2 cups cubes)
2 teaspoons olive oil
1 cup red bell pepper (cut 1/2-inch pieces)
1 cup tomato cubes (cut into 1/2-inch pieces)
Salt and freshly ground black pepper
2 tablespoons reduced fat salad dressing
2 cups arugula leaves
1 cup Fontina cheese cubes (cut into 1/2-inch cubes)
1 cup croutons
DIRECTIONS
Wash eggplant and cut into 1-inch slices. Cut the slices into cubes. Place them in a microwave-safe bowl and microwave on high 3 minutes. Heat oil in a large skillet and add the eggplant cubes. Toss in the oil for 2 minutes. They should be slightly golden and soft.
Place the eggplant in a large bowl with the red bell pepper, and tomato. Sprinkle with salt and pepper to taste. Toss to combine ingredients. Place 1 cup arugula leaves each on two dinner plates. Divide the eggplant mixture in half and spoon over the over the arugula. Add 1/2 cup Fontina cheese to each plate. Drizzle the salad dressing over the salad. Add 1/2 cup croutons to each plate. Yield 2 servings.
Recipe by Linda Gassenheimer
Tribune News Service
