Anne's summer salad

Yield: 4 Servings

Measure Ingredient
3 smalls Eggplants; -OR- Eggplant
½ each Green pepper
1 large Tomato
3 larges Celery stalks
3 smalls Potatoes, new
12 eaches Black olives
½ cup Olive oil
3 tablespoons Red wine vinegar
2 eaches Garlic cloves; minced
1 dash Pepper
1 dash Basil, dried


I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand ½ hour. Preheat grill*. 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 ½ hour. peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.

Let marinate at room temperature at least ½ hour and then put in fridge. Toss and stir occasionally.

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