Mediterranean Salad

Name: Mediterranean Salad
Ingredients: 1/2 lb baguette, thinly sliced; 5 sprigs fresh thyme, leaves chopped; 11 tbsp olive oil; 2/3 lb zucchini, sliced and salted; 1/2 lb eggplant, halved lengthwise, sliced and salted; 3 None bell peppers, deseeded and cut into chunks; 1 None onion, peeled and diced; 2 cloves garlic, peeled and minced; 4 sprigs fresh rosemary, finely chopped; 5 None tomatoes, 2 grated, 3 roughly chopped; 2 tbsp balsamic vinegar; 1/3 lb arugula; 1/2 lb feta cheese, crumbled

13 ingredients

3 steps

Ingredients

1/2 lb baguette, thinly sliced
5 sprigs fresh thyme, leaves chopped
11 tbsp olive oil
2/3 lb zucchini, sliced and salted
1/2 lb eggplant, halved lengthwise, sliced and salted
3 None bell peppers, deseeded and cut into chunks
1 None onion, peeled and diced
2 cloves garlic, peeled and minced
4 sprigs fresh rosemary, finely chopped
5 None tomatoes, 2 grated, 3 roughly chopped
2 tbsp balsamic vinegar
1/3 lb arugula
1/2 lb feta cheese, crumbled

Directions

1

Preheat oven to 400°F. Arrange bread on a baking sheet, sprinkle with thyme and drizzle with 3 tbsp oil. Bake for 6-8 mins, until golden. Remove and allow to cool.
2

Heat 4 tbsp oil in a large frying pan, pat zucchini and eggplant dry then saute along with peppers until browned. Add onion, garlic and rosemary and cook for 2 mins. Season and allow to cool.
3

Meanwhile, mix grated tomatoes with vinegar and a pinch of sugar and season. Gradually whisk in 4 tbsp oil. Toss with sauteed vegetables, arugula, feta, chopped tomatoes and bread.